Middle Eastern Sweets Middle EasternMedium

Crispy Cheese Kunafa

Name: Crispy Cheese Kunafa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) shredded phyllo dough (kunafa dough), thawed if frozen, strands separated; 14 oz (400 g) white cheese (such as mozzarella, akkawi, or nablusi), grated or crumbled into small pieces; 6 oz (170 g) unsalted butter, melted; 1 cup (300 ml) honey; ½ cup (120 ml) water; ¾ cup (150 g) granulated sugar; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) rose water (optional); ½ cup (60 g) roasted unsalted pistachios, coarsely chopped; ground cardamom (optional)

From the MyKitchenBank Kitchen

A beloved Middle Eastern dessert featuring layers of golden, crispy shredded phyllo dough encasing a creamy white cheese filling, all bound together with melted butter and finished with a fragrant honey syrup and toasted pistachios. The contrast of crunchy phyllo against soft cheese and sweet syrup makes this an irresistible treat.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 8 pieces (one 9×13-inch pan)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
If using frozen shredded phyllo, thaw it completely and separate the strands gently with your fingers
Have all ingredients measured and ready—phyllo dries quickly once exposed to air

1
Make the honey syrup
- In a small saucepan, combine 1 cup (300 ml) honey, ½ cup (120 ml) water, ¾ cup (150 g) sugar, and 1 tbsp (15 ml) lemon juice.
- Bring to a gentle simmer over medium-low heat, stirring occasionally until the sugar dissolves completely.
- If using rose water, add 1 tbsp (15 ml) at this point.
- Once combined, remove from heat and let cool to room temperature.
- This syrup will be poured over the hot kunafa straight from the oven.
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Ready when: Syrup is clear and sugar has dissolved
Tip: Cooling the syrup before pouring prevents it from evaporating too much and ensures the phyllo absorbs it evenly.
2
Prepare the baking pan
- Brush the entire bottom and sides of a 9×13-inch (23×33 cm) baking pan generously with melted butter, using about 2 tbsp (30 g) total.
- Make sure all corners and edges are well coated to prevent sticking.
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Tip: A well-buttered pan prevents the bottom layer from sticking and helps the entire kunafa crisp up evenly.
3
Layer the bottom phyllo
- Separate about half the thawed shredded phyllo (roughly 7 oz/200 g) into individual strands.
- Loosely distribute this layer over the buttered pan, letting it settle naturally without pressing down too hard.
- Drizzle about 2 tbsp (30 g) of melted butter evenly over this layer, then scatter it lightly with a fork to help the butter distribute.
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Ready when: Bottom layer is loose, buttered, and covers the pan
Tip: Don't compress the phyllo—keeping it airy helps it crisp rather than become dense.
4
Add the cheese filling
- Spread the 14 oz (400 g) grated or crumbled white cheese evenly over the phyllo bottom layer, covering it entirely but not pressing the cheese down.
- If desired, lightly sprinkle with a pinch of ground cardamom for extra flavor.
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Ready when: Cheese is evenly distributed across the phyllo
Tip: Using a cheese that melts easily (such as mozzarella or akkawi) ensures the filling will be creamy and hold together when cut.
5
Top with remaining phyllo
- Separate the remaining shredded phyllo (roughly 7 oz/200 g) into strands and layer it over the cheese, again letting it settle loosely.
- Drizzle the remaining melted butter (about 2 tbsp/30 g) evenly over the top, then gently scatter with a fork.
- The top layer doesn't need to be perfectly neat—rustic is authentic.
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Ready when: Top layer is loosely covered with phyllo and butter
Tip: Reserve any remaining melted butter for brushing halfway through baking to ensure even browning.
6
Bake the kunafaOven 350°F / 175°C
- Place the assembled pan in a preheated 350°F (175°C) oven.
- Bake for 25–30 minutes, checking at the 15-minute mark.
- If browning too quickly on the edges, loosely tent with foil.
- The kunafa is done when the top is deep golden brown and the edges are crispy and starting to pull away slightly from the pan sides.
- The filling should be soft and warm inside.
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Ready when: Top is deep golden brown, edges are crispy and pulling slightly from the pan
Tip: If the phyllo starts browning too quickly, tent loosely with foil—you want the phyllo very crispy but not burnt.
7
Pour the syrup and rest
- Remove the kunafa from the oven and immediately pour the cooled honey syrup evenly over the entire hot surface.
- Work quickly and carefully so the syrup soaks into the phyllo while it's still hot.
- Let the kunafa rest for 10–15 minutes at room temperature so the syrup fully absorbs and the pastry sets slightly.
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Ready when: Syrup is absorbed and the surface is still warm
Tip: Pouring cooled syrup onto hot kunafa is essential—this temperature difference allows the phyllo to soak it up rather than letting it run off.
8
Cut and garnish
- Using a sharp knife, cut the kunafa into 8 pieces directly in the pan (cut into 4 rows, then 2 columns for even squares, or into triangles if you prefer).
- Transfer to serving plates using a flat spatula.
- Garnish each piece generously with chopped roasted pistachios, letting some fall into the cut lines.
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Ready when: Kunafa is cut into 8 even pieces
Tip: A sharp, clean knife makes cleaner cuts through the crispy phyllo. Dip the knife in water between cuts if the phyllo sticks.

Good to know

Tips

Phyllo dries out very quickly once exposed to air. Have everything assembled before you open the package, and keep unused phyllo loosely covered with a damp kitchen towel while you work.
The contrast between warm pastry and cool syrup is key to the best flavor. If your syrup is still warm when you pour it, much of it will evaporate and you'll lose the syrup-soaked effect.
Different brands of shredded phyllo vary in how fine or coarse the strands are. Looser, more separated strands will create a crisper result than tightly packed or damp phyllo.
For a richer flavor, brush the top layer of phyllo with a mixture of 1 oz (30 g) melted butter and a pinch of ground cardamom or cinnamon before baking.

Make ahead

The honey syrup can be made up to 1 day ahead and stored in an airtight container at room temperature. The kunafa is best served warm and crispy, so assemble and bake just before serving. However, leftover kunafa can be gently reheated.

Storage & reheating

Store covered at room temperature for up to 2 days. The phyllo will gradually soften as it absorbs more syrup, so it's crispiest on the first day. To reheat, cover loosely with foil and warm in a 300°F (150°C) oven for 8–10 minutes. Do not refrigerate, as cold temperatures accelerate the sogginess of the phyllo. For longer storage, wrap tightly and freeze for up to 1 month; thaw at room temperature and reheat as directed.

Substitutions

white cheese (such as mozzarella, akkawi, or nablusi) → ricotta cheese mixed with a small amount of mozzarella (to bind it). Ricotta is softer and creamier but needs the mozzarella to hold structure. Use about 10 oz ricotta and 4 oz mozzarella.
rose water → 1 tsp (5 ml) orange blossom water or omit entirely for a simpler syrup. Orange blossom water gives a delicate floral note; omitting it leaves a pure honey-lemon syrup.
roasted unsalted pistachios → coarsely chopped blanched almonds or walnuts. Almonds or walnuts provide a different texture and flavor but are equally traditional in some regional variations.
shredded phyllo dough (kunafa dough) → thin phyllo sheets (kataifi is not an ideal substitute, but you may use it; layer sheets instead of shreds). Regular phyllo sheets will create a different, less crispy texture but will still produce a delicious result if brushed generously with butter between layers.