KUNAFA RECIPE
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How do you make knafeh? This Middle Eastern sweet cheese dessert blends shredded phyllo dough (kataifi dough) with stretchy cheese that is then baked and is soaked in a mildly scented sugar syrup. Then it is served cold or hot!
Suppose you're in a country where cheese isn't an enticing ingredient for sweets (apart from cheesecake). The idea is that making this Middle Eastern knafeh recipe might be completely unpalatable to you however, as I've witnessed often when I've had friends try this famous Middle Eastern pastry for the first time, their expression shifts from fearful to thrilled. This is the reason this knafeh/kunafa recipe is bound to happen at some point or another!
What exactly is KNAFEH?
Knafeh (referred to by a variety of spellings like kunafa, kanafeh konafi, kunafeh and so on.) is a popular, traditional Middle Eastern pastry dessert that is made of shredded filo/phyllo pastry (also known as kataifi pastry, or you can make Semolina pastry that is fine) with a cheese-stuffed filling, then topped with crushed pistachios. It is then soaked in sweet sugar syrup, which is often delicately perfumed with rose water or orange blossoms (very similar to Baklava apart in the absence of cheese).
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There are variations across all over the Middle East and even in Turkey and Greece and even with different kinds of toppings and fillings the recipe that we are referring to is the one with KUNAFA Khishna (made by topping it with semolina shredded instead of phyllo) and a filling made of cheese (no pudding made from milk or semolina).
The thing I love about this knafeh dish is that, even though it appears difficult to prepare, it's quite simple to make. There are only a few simple steps to take for the recipe, which includes making the basic syrup (which requires a few minutes) breaking the dough and making the dough, and finally baking the dessert. Add a lot of pistachios and syrup as it gets the dessert is warm. Slice it into slices serve and prepare to feast on the most beautiful pulled cheese you've seen dessert!
It's a Middle Eastern dessert is ooey sweet, gooey, crispy, and utterly delicious, stuffed with cheese and coated with sweet syrup! Only takes about 15 minutes to make (even less in the event that the sugar simple syrup is prepared in advance). If you're following a strict diet, it's best to stop right now!
THE KNAFEH INGREDIENTS
- Kataifi doughyou are able to purchase packets that specifically identify kataifi knuckle dough. You can also look for the phyllo dough that has been shredded. It is available in the majority of Middle Eastern stores or even on the internet. You can also purchase it frozen at a variety of supermarkets.
- Ghee: you can use ghee or unsalted butter.
- Sugar syrup: I use homemade sugar syr
- up. I suggest using a ratio that is 2:1 water to sugar.
- Mozzarella: Kunafa is traditionally prepared using the use of "sweet cheese" or Nabulsi/Akkawi. However, these options aren't readily available in all places. This is why I'm suggesting mozzarella as a suitable alternative. The fresh mozzarella is steamed to get rid of any liquid prior to placing it in the pastry. To make a more creamy filling, you can combine the fresh mozzarella and the ricotta.
- Pistachios: (optional) you could use raw or roasted Pistachio kernels (crushed/chopped) to garnish the kunafa. I prefer roasted because of the flavor boost, but both work.
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OPTIONAL ADD-INS and RECIPE VARIATIONS
- Rosewater or orange blossom either (or either) are able to be added into sugar syrup to give it a more intense flavor (and are very popular additions). All you require is 1/4-1/2 teaspoon for a slight taste. You may also add some cheese layer as well.
- Lemon Since this dessert contains a large amount of syrup, I would suggest using a small amount of lime juice in order to enhance out the flavor. Two teaspoons should be enough.
- Sugar: If the cheese is especially salty, sprinkle a bit of sugar on the cheese layer, as well.
- edible rose petals usually used as garnish however the Middle Eastern dessert looks amazing decorated with crushed pistachios as well as edible roses.
- Cream You can also add whipping cream or clotted cream into the cheese mixture to create more creamier and soft filling. OR make it topping for the pastry . Add the cream on each piece after scattering it with crushed Pistachios.
HOW DO I MAKE KNAFEH?
STEP 1: PREPARATE THE SUGAR SYRUP
If you're not already then you'll need to make for the sugar syrup it takes just some minutes. For kunafa the most common method is to make a 2:1 ratio of sugar. However, it's possible to utilize 1.5:1 for a more palatable.
If you're planning to add rose water or the water of orange blossoms to the syrupit's great idea to do this after cooling for a few minutes.
It is also necessary to heat the oven to 400oF/200oC.
STEP 2 STEP 2: PREPARATE KATAIFI DOUGH
Kataifi dough is sold in packages as long strips. The first thing you need to do is cut the dough into smaller pieces. The most effective method for doing this is to crush it in the blender or food processor several times. Alternately, you can hand-chopping the dough into about 3/4-inch pieces.
After being broken into small pieces Then, transfer the dough strands into a large bowl, and mix with the butter that has been melted or Ghee. Mix with your hands the ingredients thoroughly.
STEP 3: INSERT THE KNAFEH DESSERT
Prepare your baking dish by grease the pan with butter or oil. I used a 12-inch/30cm square pan. Transfer the half of the kataifi dough into the pan, and then use your hands or flat-bottomed items (like glasses) to smooth and spread the layers.
Add the cheese and spread it evenly. You can add mozzarella slices or cut it into shreds - either one will work. I suggest leaving about 1 inch of room around the outside of the dish so that the cheese doesn't spill from on the edges of your kunafa.
Then, you can add the rest of the dough and gently level it by pressing it lightly.
It's recommended to place the dough on the edges before pressing to "seal" your edges and to stop the cheese from leaking out as it bakes.
STEP 4: COOK THE KNAFEH
Place the baking pan on the center rack of your oven. Bake for 45-60 minutes or until the kunafa has an intense golden-brown hue.
When the pastry is ready, take the cake from the oven and then sprinkle the syrup over it. I suggest doing this from the edges of the pastry towards the middle in an arc.
Then, put it in the refrigerator for 10 minutes in order for it to soak up all the syrup.
Then, top the tart with pistachios ground to a fine powder, cut, and serve at room temperature (for the ultimate cheese-pull dessert!) or at room temperature.
You can also remove the kunafa from the pan prior to topping it with syrup and pistachios and then serving. To do this, I suggest placing a clean, large baking tray on top of the pan that is round and flipping the pan over. Once the pastry is placed on the tray for baking, you are able to move it into an oval dish. Be sure to choose the dish that is concave or is an opening (for to pour the syrup on top of it ).
How do you make AHEAD and STORE?
Prepare ahead. Then, you can make your sugar syrup in advance and have it ready for when your craving for knafeh hits! It is also possible to make the unbaked knafeh a few times (up to a full day) in advance and store it in a covered refrigerator. Take it out of the refrigerator 30 minutes before baking and bake it as normal.
Store You can keep the remaining kunafa in a sealed container that you can keep in the refrigerator for 3-4 days. In the following days, it will turn too soft.
Freeze I like to freeze the unbaked kunafa that is not baked. Line the baking pan with plastic wrap and assemble the kunafa, and then freeze until it is solid. You can make use of the wrap to take the kunafa from your tray, wrap it with a layer of wrapping and then store it for up to 3 months. Please put it back into the baking tray after the freezer has a chance to thaw (overnight), Then bake the cake as directed and add a few more minutes to baking time depending on the amount of time.
Reheat. You can heat the knafeh up by heating it in microwaves in 15-second steps (soft consistency) or bake in an oven (slightly more crisp) at about 360oF/180oC 15 to 20 minutes until it is warmed up.
RECIPE NOTES and TOP TIPS
- Serve with additional syrup. You may pour some syrup onto your dessert and then place the remainder in a tiny container for the guests to sprinkle over the dessert to alter how sweet or sticky it gets.
- If you have only whole kernels of pistachio: rather than spending long hours hand-chopping nuts, move them into food processors or blenders and then pulse them many times.
- Adjust the amount of cheese: feel free to use less or more cheese based on the thickness you'd like for the layer in between too.
- Create mini knafeh Instead of creating one big dessert. You can make smaller portions with small tart pans. For instance, you could make three or four 4 inches (10cm) pans. Reduce the baking time until the pans are golden brown.
- To make orange knafeh It is popular with one variant of knafeh, to use the color orange to dye the phyllo dough (kataifi dough). To achieve this, make sure to add some drops of food coloring in orange to the butter/ghee before adding it to the dough. I generally don't bother with this step.
- The time for baking can vary depending on the type of oven. Therefore, I suggest checking for it after 30 minutes. You should watch it every couple of minutes until it is golden brown. It will darken very quickly.
- When you're making Nabulsi or Akkawi cheese, You may have to get rid of salt by taking them out of the water for 6-8 hours and then changing the water several times.