Middle Eastern SweetsMiddle EasternMedium

Hibiscus and Orange Blossom Kunafa Towers

Name: Hibiscus and Orange Blossom Kunafa Towers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 10 oz (280 g) shredded phyllo pastry (kunafa), room temperature, separated into individual strands; 6 tablespoons (90 ml) ghee or clarified butter, melted, warm; 1 cup (250 g) whole milk ricotta cheese, drained, at room temperature; ¼ cup (60 g) mascarpone cheese, at room temperature; 1 large orange, zest finely grated (about 2 teaspoons / 6 g), fruit reserved for juice; 1 teaspoon (5 ml) orange blossom water; ¼ cup (12 g) dried hibiscus flowers, finely chopped or ground; 3 tablespoons (30 g) powdered sugar; ⅛ teaspoon (0.6 ml) fine sea salt; ¾ cup (240 ml) honey; ½ cup (120 ml) brewed hibiscus tea, cooled, strained, at room temperature; 2 tablespoons (30 ml) fresh lemon juice; ½ teaspoon (2½ ml) orange blossom water; ground cinnamon, to taste (optional)

From the MyKitchenBank Kitchen

Crispy, golden kunafa towers filled with creamy ricotta cheese, infused with tart hibiscus and delicate orange blossom notes. This Caribbean-Middle Eastern fusion dessert combines the shredded phyllo pastry technique of kunafa with a floral, citrus-forward filling and a light hibiscus-honey syrup. Each tower is baked until the exterior is crunchy and caramelized, then drizzled with cooling syrup for a balance of textures and flavors.

Prep: 30 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 8 towers

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Ingredients

8 servings

For the towers
10 oz (280 g) shredded phyllo pastry (kunafa), room temperature, separated into individual strands
6 tablespoons (90 ml) ghee or clarified butter, melted, warm
For the filling
1 cup (250 g) whole milk ricotta cheese, drained, at room temperature
¼ cup (60 g) mascarpone cheese, at room temperature
1 large orange, zest finely grated (about 2 teaspoons / 6 g), fruit reserved for juice
1 teaspoon (5 ml) orange blossom water
¼ cup (12 g) dried hibiscus flowers, finely chopped or ground
3 tablespoons (30 g) powdered sugar
⅛ teaspoon (0.6 ml) fine sea salt
For the hibiscus-honey syrup
¾ cup (240 ml) honey
½ cup (120 ml) brewed hibiscus tea, cooled, strained, at room temperature
2 tablespoons (30 ml) fresh lemon juice
½ teaspoon (2.5 ml) orange blossom water
ground cinnamon, to taste (optional)

Equipment (9)

Baking sheet (13×9-inch / 33×23 cm)
Parchment paper
Medium saucepan
Whisk
Large mixing bowl
8 ramekins (4-oz / 118 ml) or a muffin tin with large cups
Microplane or fine grater
Medium saucepan for syrup
Pastry brush

Steps

Before you start

Preheat oven to 350 °F (175 °C)
Have all filling ingredients at room temperature
Brew hibiscus tea and let cool to room temperature before making the syrup
Line a baking sheet with parchment paper

1
Prepare the ricotta filling
- In a large mixing bowl, combine the drained ricotta, mascarpone, grated orange zest, orange blossom water, finely chopped dried hibiscus, powdered sugar, and sea salt.
- Whisk gently until just combined and smooth, being careful not to overmix.
- The filling should be creamy with flecks of hibiscus visible.
- Divide the filling equally among 8 small 4-oz ramekins or muffin cups (about 2 tablespoons / 30 g per tower) and refrigerate while you prepare the pastry base.
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Ready when: Filling is smooth and creamy with visible hibiscus pieces
Tip: Do not overmix ricotta or it will become grainy. Gently fold ingredients together just until combined.
2
Brush and layer kunafa pastry
- Take a handful of shredded kunafa pastry (about 1.5 oz / 42 g) and toss it lightly with 2 teaspoons (10 ml) of warm ghee.
- Gently press this pastry mixture into the bottom and up the sides of one ramekin or muffin cup to form a rough nest-like shell.
- Repeat with the remaining 7 towers.
- The pastry doesn't need to be perfectly shaped—a rustic, textured appearance is part of the charm.
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Ready when: All 8 towers have a pastry shell and are sitting in prepared ramekins
Tip: Keep the ghee warm so the kunafa absorbs it evenly and becomes flexible for shaping. Cold ghee will make the pastry brittle and hard to work with.
3
Fill the towers
- Gently slide or spoon the chilled ricotta filling from each ramekin into the center of each kunafa shell.
- The filling should nestle into the pastry nest.
- If working with a muffin tin, you may leave the towers in place.
- If using ramekins, you can now transfer the filled towers to the prepared parchment-lined baking sheet, spacing them about 2 inches apart.
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Ready when: All 8 towers are filled and arranged on the baking sheet
Tip: If the ricotta filling is too warm, it will soften the delicate pastry. Keep it chilled until the last moment.
4
Bake the towers until goldenOven 350°F / 175°C
- Place the baking sheet in a preheated 350 °F (175 °C) oven.
- Bake for 22–25 minutes, until the exposed kunafa pastry is golden brown and crispy and the filling is set but still tender.
- The pastry should be deep golden at the edges but not burnt.
- The towers will firm up slightly as they cool.
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Ready when: Pastry is deep golden brown and crispy; filling is set but still jiggles slightly in the center when gently shaken
Tip: Rotate the baking sheet halfway through baking for even browning. If the towers brown too quickly, tent them loosely with foil.
5
Make the hibiscus-honey syrup
- While the towers bake, combine the cooled brewed hibiscus tea, honey, fresh lemon juice, and orange blossom water in a medium saucepan over medium-low heat.
- Stir gently until the honey is fully dissolved and the mixture is warm but not boiling (about 3–4 minutes).
- Remove from heat and set aside.
- If desired, add a pinch of ground cinnamon for warmth and spice.
- The syrup will be thin, bright, and fragrant.
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Ready when: Honey is dissolved and syrup is warm to the touch
Tip: Do not boil the hibiscus-honey syrup or it will become thick and lose the delicate floral notes. Warm gently just until the honey dissolves.
6
Cool and finish the towers
- Remove the towers from the oven and let them rest on the baking sheet for 5 minutes.
- This allows the pastry to firm up slightly and prevents the towers from falling apart.
- Transfer each tower to a serving plate, leaving them in their ramekins if desired for presentation.
- Drizzle 2–3 tablespoons (30–45 ml) of the warm hibiscus-honey syrup over and around each tower.
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Ready when: Towers have cooled enough to handle but are still warm; pastry is crispy
Tip: Serve the towers while the pastry is still warm and crispy. The contrast between the warm, crispy pastry and cool, creamy filling is essential.

Good to know

Tips

Brew hibiscus tea at least 1 hour before making the syrup so it cools to room temperature; hot syrup will wilt the delicate pastry.
The key to crispy kunafa is using warm—not hot—ghee and keeping the baking time short. Overbaking will burn the pastry and dry out the filling.
Orange blossom water is potent; start with less and taste the filling before adding more. A little goes a long way.
For a more elegant presentation, reserve a few extra dried hibiscus flowers and scatter them on top of each tower after drizzling with syrup.

Make ahead

The hibiscus-honey syrup can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Gently reheat it on low heat or at room temperature before serving. The ricotta filling can also be prepared up to 4 hours ahead and kept chilled. Assemble and bake the towers just before serving for the crispest pastry.

Storage & reheating

Best enjoyed immediately while the pastry is warm and crispy. Leftovers will keep in an airtight container in the refrigerator for up to 2 days, though the pastry will soften over time. Reheat gently in a 300 °F (150 °C) oven for 5–8 minutes to recrisp the pastry before serving. Do not freeze; the kunafa pastry texture will not recover after thawing.

Substitutions

mascarpone cheese → 0.25 cup (60 ml) heavy cream, whipped until soft peaks form. This lightens the filling slightly and adds volume; fold gently into the ricotta just before filling.
dried hibiscus flowers → 2 tablespoons (6 g) dried rose petals or pomegranate molasses (reduce to 1 tablespoon / 15 ml for tartness). Rose petals offer floral elegance; pomegranate molasses adds a tart, fruity note. Adjust sugar slightly if using pomegranate molasses.
orange → 1 teaspoon (3 g) lemon zest plus a pinch of cardamom powder. Lemon is brighter and more acidic; cardamom adds warmth. Use the same amount of zest.
brewed hibiscus tea, cooled → 0.5 cup (120 ml) pomegranate juice or tart cherry juice. These offer similar tartness and color. The syrup will be slightly sweeter, so you may reduce honey by 1 tablespoon (15 ml).