KUNAFA

Kunafa – the famous Middle Eastern Cheese filled sweet Dessert Pastry. This is the version with cheesy white sauce filling.

                                       Please check out my updated version of Kunafa – Best Turkish Kunefe (stovetop).

Ingredients:

raw kunafa dough (shredded filo pastry – you’ll find it in the freezer section)		484g
Melted warm (unsalted) Butter or clarified butter (ghee)		½-¾ cup
Milk		½ cup
FRESH BLOCK Mozzarella (unsalted)		180- 200 gms
Ground pistachio and cashew nut mixture		½ cup

FOR white sauce:

Unsalted Butter		2 Tbsp
Flour		2 Tbsp
Milk		1 cup
Ground nutmeg		1/8 tsp
Ground cardamom - optional		1/8 tsp

FOR the syrup:

Sugar		200 gms / 1 cup
Water		100 gms / ½ cup
lemon juice		1 tsp
Rose water (optional)		1 tsp

Method:

1. Preheat oven to 175°C.
2. Melt the butter.
3. Place the raw kunafa dough in a big bowl and separate, using your fingers.  Use a food processor to pulse a few times to make this step easier.
4. Add the melted butter and milk. Toss to mix thoroughly.
5. Lightly grease a 24 cm cake pan ( I use a springform cake pan for easier release)  and add orange food coloring if desired  for the signature ‘Kunafa’ color. In middle eastern shops Kunafa Coloring is available.
6. Add 2/3 rd of the buttered kunafa dough mix to the cake pan. Press down with the bottom of a steel tumbler for a smooth base.
7. Bake the base for 7-8 minutes and meanwhile prepare the white sauce and sugar syrup.
8. Sugar syrup: Add the sugar and water to a saucepan. Bring to boil. Add lime juice. Simmer 2 minutes. Remove from heat. Stir in rose water.
9. White Sauce: Melt butter in a saucepan, add flour, stir till thickened.
10. Using a spatula, cover the precooked base of kunafa and top with half of the shredded mozzarella.
11. Spread all the white sauce over this and then top with the remaining cheese.
12. Return to oven and bake till cheese is melted.
13. Top with the remaining kunafa dough mix and smooth the top but pressing gently.
14. Place in the oven for approximately 12 more minutes until golden brown. (Oven temps may vary- please be watchful).
15. Decorate with a mixture of ground pistachio and cashew nuts.
16. Pour the syrup(which has cooled slightly) on top of the kunafa evenly, cool for 10 minutes and serve.

Kunafa

Notes:

• You can replace rose water with orange blossom water if desired.
• Make sure to use fresh kataif pastry for the best results.
• Use freshly grated cheese – it makes a big difference.

Key Ingredients: kataifi pastry, cheese, flour, butter, milk, cream sugar, rose water, spice, nuts.

EAT AND TELL!!!

Let us know if you tried –  Kunafa