This easy kunafa recipe at home gives you everything people love about the Middle Eastern classic: a crisp golden top, a pull of melted cheese in the middle and a cool, fragrant syrup poured over the hot pastry.
It looks impressive, but it is mostly assembly. You need one tin, one pack of kataifi pastry and a little patience while the syrup cools. Here is exactly how to make it, with tips to stop it going soggy.
What Is Kunafa?
Kunafa, also spelled knafeh, kanafeh or kunafeh, is a traditional Arabic dessert made with spun pastry called kataifi, layered with cheese and soaked in sweet syrup. Nablus in the West Bank is widely credited as its home, and the city is famous for kunafa Nabulsia, made with local Nabulsi cheese. Its exact origin is still debated.
There are two classic styles. Khishneh is rough and crunchy, made with shredded kataifi. Na’ameh is smoother and made with a fine semolina dough. This recipe makes the crunchy khishneh version.
Easy Kunafa Recipe at Home
Serves: 8 to 10 Prep: 30 minutes Cook: 40 minutes Tin: 23 cm (9 inch)
Ingredients
- 400 g (14 oz) kataifi pastry (shredded filo), thawed
- 175 g (3/4 cup) butter or ghee, melted
- 250 g (about 2 1/2 cups) low moisture mozzarella, shredded
- 250 g Akkawi or Nabulsi cheese, soaked in cold water for 2 hours, drained and crumbled
- 1 1/2 cups (300 g) sugar
- 3/4 cup (180 ml) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water or rose water
- 1/3 cup chopped pistachios, to serve
Method
- Make the syrup. Simmer the sugar and water for 8 to 10 minutes until slightly thick. Add the lemon juice and simmer 1 minute more. Take it off the heat, stir in the orange blossom water and let it cool completely.
- Heat the oven to 190C (375F). Grease a 23 cm (9 inch) round or square tin generously with butter.
- Pull the kataifi apart and chop it into short pieces, about 2 to 3 cm. Toss it with the melted butter until every strand is coated.
- Press two thirds of the pastry firmly into the base of the tin. Pack it down tightly with the bottom of a glass.
- Mix the mozzarella and drained Akkawi cheese and spread over the base, leaving a 1 cm border. Top with the remaining pastry and press down gently.
- Bake for 35 to 40 minutes until deep golden. If the top browns too fast, cover loosely with foil.
- Rest for 3 minutes, then run a knife around the edge. Invert onto a plate, or serve from the tin. Spoon the cold syrup over the hot kunafa, starting with half a cup and adding more to taste. Scatter pistachios on top and serve warm.
The Cheese: What to Use and Why
Traditional kunafa uses Nabulsi or Akkawi, both white brined cheeses that stretch when hot. They are salty, so they are soaked in water for a couple of hours first. Mozzarella adds the long, stringy pull that everyone expects.
Can’t find Akkawi? Use all mozzarella and add 100 g of cream cheese to keep the centre soft and creamy. Always drain the cheese well, because extra liquid makes the pastry soggy.
7 Tips for Crisp, Not Soggy, Kunafa
- Cold syrup on hot pastry. This contrast is what keeps the top crisp.
- Do not skimp on the butter. Every strand should be coated, as it is what browns and crisps.
- Press the base firmly. A tightly packed base holds together when you cut it.
- Drain and soak the cheese. This removes salt and excess liquid.
- Chop the kataifi. Shorter strands are easier to cut and eat.
- Use a generous grease. It helps the kunafa release cleanly.
- Serve straight away. Kunafa is best warm, while the cheese is still stretchy.
Easy Variations
- Kunafa bil ashta: swap the cheese for thick cream (ashta or qishta) for a milder, creamy filling.
- Mini kunafa cups: press pastry into a muffin tin, fill with cheese, cover and bake for 15 to 20 minutes.
- Chocolate pistachio kunafa: a crunchy, nutty twist. See our kunafa chocolate pistachio dessert.
Make Ahead, Storage and Reheating
You can assemble the unbaked kunafa a day ahead, cover it and keep it in the fridge. Bake it just before serving. Leftovers keep for about two days in the fridge, but the crisp top softens.
To bring back the crunch, reheat slices in the oven or an air fryer. A microwave will make the pastry soft. For more air fryer ideas see our best air fryer recipes 2026.
What to Serve With Kunafa
Serve it warm with strong coffee, mint tea or a spoonful of cream. It is rich and very sweet, so a small slice goes a long way. If you love pistachio desserts, you will also like our Dubai chocolate bar recipe and our yogurt tiramisu.
A Short History of Kunafa
Nablus is widely credited as kunafa’s home, although its exact origin is still debated. The name has been borrowed into English from Levantine and Egyptian Arabic and is spelled many ways, including knafeh, kanafeh, kunafeh and, in Turkey, künefe.
In Palestine and Jordan the pastry topping is often dyed a bright orange. The dessert is also popular during Ramadan, when it is commonly served at iftar, the meal that breaks the fast. Today you will find regional versions across the Levant, Egypt, Turkey and the Gulf, each with its own cheese, pastry and syrup.
How to Serve Kunafa for a Crowd
- Cut it into squares while it is still warm.
- Serve it in batches so the cheese stays stretchy.
- Keep a jug of cold syrup on the table so guests can add as much as they like.
- Offer mint tea or strong coffee to balance the sweetness.
Further reading: Wikipedia: Knafeh | Tasting Table: everything to know about knafeh
Frequently Asked Questions
What is kunafa made of?
Kunafa is made from shredded kataifi pastry, butter or ghee, a cheese or cream filling and a sugar syrup scented with orange blossom or rose water.
What cheese is used in kunafa?
Traditional kunafa uses Nabulsi or Akkawi cheese, often with mozzarella for extra stretch. Brined cheeses should be soaked first to remove the salt.
What is the difference between khishneh and na’ameh kunafa?
Khishneh is crunchy and uses shredded kataifi. Na’ameh is smoother and uses a fine semolina dough.
Why is my kunafa soggy?
Usually the cheese was not drained, the syrup was hot, or there was not enough butter. Pour cold syrup over hot kunafa and serve it quickly.
Can I make kunafa ahead of time?
Yes. Assemble it a day ahead and keep it covered in the fridge, then bake it fresh. Add the cold syrup after baking.
