Last updated: November 12, 2026.
Kunafa is the Middle Eastern dessert of crisp, golden shredded pastry wrapped around a molten cheese center, finished with fragrant sugar syrup. This easy kunafa recipe with cheese keeps it simple: store-bought kataifi dough, a whole-milk mozzarella filling that melts into a proper cheese pull, and a quick rosewater-orange blossom syrup you make while the oven heats.
If you have never made kunafa at home, this is the version to start with. There is no special cheese to hunt down, no fiddly technique — just buttered kataifi pressed into a round pan, a layer of cheese, and a hot oven. In about 1 hour 10 minutes, you get the same contrast a good Middle Eastern dessert shop sells: shattering crisp pastry on the outside, soft and stretchy on the inside, and syrup that soaks in without making anything soggy.
Kunafa is the flagship dessert of our Middle Eastern desserts collection, and the first recipe on Desert Dishes. It is the dessert to make for Ramadan and Eid, for a dinner-party finish, or any evening when only something warm, sweet and dramatic will do. If you are still choosing what to bake, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Kunafa
- Crispy outside, gooey inside. Buttered kataifi bakes into a shattering crust while the mozzarella center stays soft and stretchy.
- Only 6 main ingredients. Kataifi, butter, mozzarella, sugar, water and flower waters — nothing hard to find.
- No special cheese needed. Low-moisture whole-milk mozzarella works beautifully; traditional akawi is a variation, not a requirement.
- Ready in about 1 hour 10 minutes. Twenty minutes of prep, thirty-five in the oven, and it is on the table still warm.
- Make-ahead friendly. Assemble it a day ahead and bake when guests arrive, or freeze it unbaked for up to a month.
Ingredients
Pastry
- 500 g (1.1 lb, about 5 cups loosely packed) kataifi shredded phyllo dough, thawed if frozen — where to buy
- 115 g (1/2 cup / 1 stick) unsalted butter, melted
Cheese Filling
- 450 g (1 lb) low-moisture whole-milk mozzarella cheese, shredded — where to buy
Syrup
- 200 g (1 cup) granulated sugar
- 180 ml (3/4 cup) water
- 1 tablespoon lemon juice
- 1 teaspoon rosewater — where to buy
- 1 teaspoon orange blossom water — where to buy
To Finish
- 30 g (1/4 cup) pistachios, finely chopped
Equipment
As an Amazon Associate, Desert Dishes earns from qualifying purchases.
- 9-inch (23 cm) round cake pan
- Medium saucepan
- Pastry brush
- Large flat plate or baking sheet (for flipping the kunafa out of the pan)
- Box grater (if shredding a block of mozzarella)
- Measuring cups and spoons
- Spatula
How to Make Kunafa
Step 1 — Make the Syrup First
Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook for 5 minutes without stirring. Stir in the lemon juice, take the pan off the heat, and let the syrup cool for 10 minutes. Stir in the rosewater and orange blossom water. Set aside — the syrup should be warm, not hot, when it meets the kunafa.
Step 2 — Heat the Oven and Prepare the Pan
Preheat the oven to 375°F (190°C). Brush the round cake pan generously with melted butter, making sure the base and sides are fully coated.
Step 3 — Butter the Kataifi
Pull the kataifi apart with your fingers into short, loose strands and place them in a large bowl. Pour over the melted butter and toss with your hands until every strand is coated and glossy.
Step 4 — Build the Base
Spread half of the buttered kataifi evenly in the pan. Press it down firmly with the flat bottom of a measuring cup or a spatula until it forms a compact, even layer about 1 cm thick. Press the edges up slightly so the cheese stays inside.
Step 5 — Add the Cheese
Scatter the shredded mozzarella evenly over the base, leaving a 1 cm border clear around the edge so the cheese does not leak out and burn.
Step 6 — Top and Press
Cover the cheese with the remaining kataifi, spreading it evenly. Press down gently — firm enough to hold together, not so hard that you crush the cheese layer.
Step 7 — Bake Until Deep Golden
Bake for 30–35 minutes, until the top is deep golden brown and crisp, and the edges pull slightly away from the pan. Let the kunafa rest in the pan for 5 minutes.
Step 8 — Flip, Syrup, Serve
Run a knife around the edge, place a large flat plate over the pan, and flip the kunafa out in one confident motion. Slowly pour the warm syrup over the hot kunafa — you will hear it sizzle. Scatter over the chopped pistachios and serve immediately, while the cheese is still stretchy.
Tips for Crispy Kunafa
- Dry kataifi crisps best. If your kataifi feels damp from the packet, spread it on a tray for 10 minutes before buttering it.
- Press the base firmly. A compact base layer is what keeps the kunafa from falling apart when you flip it — and it crisps better than a loose one.
- Hot kunafa, warm syrup. The temperature contrast is the secret: hot pastry + warm (not boiling) syrup stays crisp. Hot syrup on hot kunafa turns soft.
- Do not cover it. Steam is the enemy of crisp pastry. Serve kunafa uncovered, and reheat leftovers uncovered in a hot oven, never in the microwave.
- Use low-moisture mozzarella. Fresh mozzarella releases water as it melts and makes the base soggy. Whole-milk, low-moisture block mozzarella — shredded by hand — is the reliable choice.
- Bake to deep golden, not pale. Kunafa needs real color. If the top looks pale at 30 minutes, give it the full 35 and check again — the crisp comes with the color.
Storage, Make-Ahead and Freezing
- Leftovers: cover loosely and refrigerate for up to 3 days. Reheat uncovered in a 180°C (350°F) oven for 8–10 minutes until crisp again.
- Make ahead: assemble the kunafa in the pan (steps 2–6), cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 minutes to the bake time.
- Freezing: freeze the assembled, unbaked kunafa in the pan, wrapped well, for up to 1 month. Bake from frozen at 375°F (190°C) for 40–45 minutes. Do not freeze baked kunafa — the pastry loses its crisp.
- Syrup: the syrup keeps in a sealed jar in the fridge for up to 2 weeks. Warm it gently before using.
Variations
- Traditional akawi cheese. Soak akawi in water for 2–3 hours (changing the water twice) to remove the salt, then shred and use in place of mozzarella. The flavor is more authentically Middle Eastern.
- Cream (ashta) filling. Swap half the mozzarella for a thick clotted-cream or ashta-style filling for a richer, softer center.
- Nut filling. Replace the cheese with a mix of finely chopped walnuts and pistachios with a pinch of cinnamon — closer to a baklava-style kunafa. For another syrup-soaked Arabian cake, see the Basbousa Recipe with Coconut — Soft Middle Eastern Semolina Cake.
- Mini kunafa cups. Press the buttered kataifi into a muffin tin, add a spoonful of cheese, top with more kataifi, and bake for 18–20 minutes. Perfect for parties.
- Orange blossom only. If you do not have rosewater, use 2 teaspoons of orange blossom water instead — the syrup stays fragrant and balanced.
Nutrition
One serving (1 of 8 slices) has about 600 calories, 70 g carbohydrates, 16 g protein, 26 g fat, 14 g saturated fat, 27 g sugar, 2 g fiber and 340 mg sodium. Nutrition information is an estimate only.
Shop This Recipe
As an Amazon Associate, Desert Dishes earns from qualifying purchases.
Ingredients
Eastanbul Dried & Chopped Kataifi Shredded Fillo Dough, 500g
kataifi pastry
Cortas Rose Flower Water, 10 oz
rosewater for the syrup
Cortas Orange Blossom Water, 10 fl oz
orange blossom water for the syrup
Setton Farms Naturally Raw Shelled Pistachios, 20 oz
for garnish
Baking Equipment
Nordic Ware Naturals Round Cake Pan, 9-Inch
9-inch round pan
AuFranc 2-Quart Tri-Ply Stainless Steel Saucepan with Glass Lid
for the syrup
Kitchen Tools
RFAQK 74-Pc Icing Piping Bags and Tips Set
piping bags and tips
Substitutions
If you are missing an ingredient, these swaps keep the recipe working.
- Mozzarella. Soak akawi cheese in water for 2-3 hours, changing the water twice, then shred it and use it in place of the mozzarella for a more traditional flavour.
- Rosewater. Use 2 teaspoons of orange blossom water instead – the syrup stays fragrant and balanced.
- Pistachios. Finely chopped walnuts or almonds work the same way as a topping.
- Kataifi pastry. There is no good substitute for kataifi pastry – it is the shredded pastry that makes kunafa crisp, and ordinary phyllo sheets will not give the same texture.
Common Mistakes
These are the mistakes that cause the most problems with this recipe.
- Fresh mozzarella. Fresh mozzarella releases water as it melts and makes the base soggy – use low-moisture block mozzarella, shredded by hand.
- Hot syrup on hot kunafa. Hot syrup on hot pastry turns it soft – the kunafa should be hot and the syrup warm, not boiling.
- Covering it. Steam is the enemy of crisp pastry – serve kunafa uncovered, and reheat leftovers uncovered in a hot oven, never in the microwave.
- A loose base. Press the base layer firmly – a loose base falls apart when you flip the kunafa, and it crisps less well.
- Pale baking. Kunafa needs real colour – if the top looks pale at 30 minutes, give it the full 35, because the crisp comes with the colour.
- Already soggy. If the kunafa has gone soft, re-crisp it uncovered in the oven at 190°C for 8–10 minutes — do not add more syrup.
FAQ
What cheese is best for kunafa?
Low-moisture whole-milk mozzarella is the best easy choice: it melts into a soft, stretchy center and releases very little water, so the pastry stays crisp. The traditional cheese is akawi — soak it in water for 2–3 hours, changing the water twice, to remove its salt before shredding. A mix of mozzarella and ricotta also works. Avoid fresh mozzarella: it is too wet and will make the base soggy.
Can I make kunafa without kataifi pastry?
Yes, but the texture will not be quite the same. The closest substitute is shredded phyllo: pulse thawed phyllo sheets in a food processor until they form fine shreds, then use them exactly like kataifi. Fine vermicelli noodles, lightly toasted in butter, are a last-resort option. Kataifi itself is worth finding — Middle Eastern grocers stock it, and it is available online.
How do I keep kunafa crispy after baking?
Serve it within 15–20 minutes of baking, and pour warm (not hot) syrup over the hot kunafa right before serving — the temperature contrast keeps the pastry crisp. Never cover hot kunafa: trapped steam softens it in minutes. For leftovers, reheat uncovered in a hot oven (180°C / 350°F for 8–10 minutes), never in the microwave.
How many servings does this recipe make?
This recipe makes 8 servings.
Sources: Wikipedia — Kunafa (knafeh history, cheese filling, Nablus origin).
Times, servings and nutrition values are standard guidance and may vary.
Easy Kunafa Recipe with Cheese
Ingredients
Equipment
Method
- Make the syrup first. Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook for 5 minutes without stirring. Stir in the lemon juice, take the pan off the heat, and let the syrup cool for 10 minutes. Stir in the rosewater and orange blossom water. Set aside — the syrup should be warm, not hot, when it meets the kunafa.
- Heat the oven and prepare the pan. Preheat the oven to 375°F (190°C). Brush the round cake pan generously with melted butter, making sure the base and sides are fully coated.
- Butter the kataifi. Pull the kataifi apart with your fingers into short, loose strands and place them in a large bowl. Pour over the melted butter and toss with your hands until every strand is coated and glossy.
- Build the base. Spread half of the buttered kataifi evenly in the pan. Press it down firmly with the flat bottom of a measuring cup or a spatula until it forms a compact, even layer about 1 cm thick. Press the edges up slightly so the cheese stays inside.
- Add the cheese. Scatter the shredded mozzarella evenly over the base, leaving a 1 cm border clear around the edge so the cheese does not leak out and burn.
- Top and press. Cover the cheese with the remaining kataifi, spreading it evenly. Press down gently — firm enough to hold together, not so hard that you crush the cheese layer.
- Bake until deep golden. Bake for 30–35 minutes, until the top is deep golden brown and crisp, and the edges pull slightly away from the pan. Let the kunafa rest in the pan for 5 minutes.
- Flip, syrup, serve. Run a knife around the edge, place a large flat plate over the pan, and flip the kunafa out in one confident motion. Slowly pour the warm syrup over the hot kunafa — you will hear it sizzle. Scatter over the chopped pistachios and serve immediately, while the cheese is still stretchy.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Luqaimat Recipe — Crispy Arabic Sweet Dumplings — golden dumplings drizzled with date syrup.
- Basbousa Recipe with Coconut — soft, syrup-soaked Middle Eastern semolina cake.
- Umm Ali Recipe — Egyptian Bread Pudding — creamy bread pudding with puff pastry, nuts and hot milk.
- Qatayef Recipe with Walnuts — stuffed Ramadan pancakes with spiced walnuts and syrup.
- Middle Eastern Desserts — the full hub of Arabian sweets on Desert Dishes.
