Kunafa with Sweet Cheese (Kunafa Nabulsiyeh Style)

Name: Kunafa with Sweet Cheese (Kunafa Nabulsiyeh Style)
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Palestinian
Ingredients: 1½ cups (300 g) granulated sugar; ¾ cup (180 ml) water; 1 tablespoon (15 ml) fresh lemon juice, strained; 1 tablespoon (15 ml) rose water; 1 pound (454 g) kataifi dough (shredded phyllo), thawed, at room temperature; ¾ cup (170 g) unsalted butter, melted and slightly cooled, plus a little extra for greasing the pan; 14 oz (400 g) akkawi cheese, desalted by soaking, drained, patted dry, and shredded or cut into small ½-inch (1 cm) cubes; 4 oz (115 g) low-moisture mozzarella, coarsely shredded; ⅓ cup (45 g) raw unsalted pistachios, finely chopped

From the MyKitchenBank Kitchen

Crisp, golden strands of buttery kataifi wrap a stretchy, mild akkawi cheese center, then get soaked in fragrant rose-scented syrup and finished with pistachios. Serve it warm, when the cheese is soft and gooey.

Prep: 35 min
Cook: 45 min
Wait: 8 hr 20 min
Total: 9 hr 40 min
Makes: 1 pan (10 squares)

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Ingredients

10 servings

For the syrup (atter)
1½ cups (300 g) granulated sugar
¾ cup (180 ml) water
1 tablespoon (15 ml) fresh lemon juice, strained
1 tablespoon (15 ml) rose water
For the kunafa
1 pound (454 g) kataifi dough (shredded phyllo), thawed, at room temperature
¾ cup (170 g) unsalted butter, melted and slightly cooled, plus a little extra for greasing the pan
14 oz (400 g) akkawi cheese, desalted by soaking, drained, patted dry, and shredded or cut into small ½-inch (1 cm) cubes
4 oz (115 g) low-moisture mozzarella, coarsely shredded
To finish
⅓ cup (45 g) raw unsalted pistachios, finely chopped

Equipment (8)

10-inch (25 cm) round cake pan or 9×9-inch (23 cm) square baking pan, at least 2 inches (5 cm) deep
Medium saucepan
Large mixing bowl
Food processor or sharp knife
Flat-bottomed glass or measuring cup for pressing
Large serving plate or tray, larger than the pan
Pastry brush
Instant-read thermometer (optional, for the syrup)

Steps

Before you start

Desalt the akkawi cheese the day before or at least 8 hours ahead: soak it in cold water, changing the water 3–4 times. Taste a piece; it should be only faintly salty.
Thaw frozen kataifi dough in the fridge overnight, then let it sit at room temperature for 30 minutes before using so the strands separate without breaking.
Make the syrup first so it is completely cool. Cool syrup poured over hot kunafa keeps the pastry crisp.
Melt the butter and clarify it if you like. Preheat the oven when you start assembling.

1
Desalt the cheese
- Cut the akkawi into 1-inch (2.5 cm) slabs and place in a large bowl of cold water.
- Soak for at least 8 hours or overnight in the fridge, changing the water 3–4 times.
- Taste a small piece; it should be mild with only a hint of salt.
- If still salty, soak and change the water again.
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Ready when: A piece tastes only faintly salty
Tip: Skipping this step makes the finished dessert unpleasantly salty.
2
Make the syrup
- In a medium saucepan, combine the sugar_syrup and water.
- Bring to a boil over medium heat, stirring just until the sugar dissolves.
- Add the lemon juice, reduce to low, and simmer 8 minutes without stirring.
- Remove from the heat and stir in the rose water.
- Let cool completely, about 1 hour, then chill if you have time.
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Ready when: Syrup lightly coats the back of a spoon (about 215°F / 102°C)
Tip: Lemon juice prevents the syrup from crystallizing.
3
Prep the cheese
- Drain the soaked akkawi and pat very dry with paper towels.
- Shred it on the large holes of a box grater or cut into ½-inch (1 cm) cubes.
- Toss in a bowl with the shredded mozzarella, which adds extra stretch and creaminess.
- Set aside.
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Ready when: Cheese is dry to the touch and evenly mixed
Tip: Wet cheese releases water in the oven and makes the base soggy.
4
Season the kataifiOven 350°F / 175°C
- Preheat the oven to 350°F (175°C) with a rack in the center.
- Brush the pan generously with extra melted butter.
- Place the kataifi in a large bowl and pull the strands apart with your fingers, chopping any very long strands into roughly 2-inch (5 cm) pieces with scissors.
- Pour the melted butter over the dough and rub it in with your hands for 2–3 minutes.
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Ready when: Every strand looks glossy and feels evenly coated, with no dry clumps
Tip: Work quickly; kataifi dries out and turns brittle when left uncovered.
5
Build the bottom layer
- Spread just over half of the buttered kataifi (about 55%) in the pan.
- Press it down firmly and evenly, including into the corners, using the bottom of a flat glass, for a compact base about ½ inch (1.25 cm) thick.
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Ready when: Base is firm, level, and has no gaps
Tip: A well-packed base is what lets you flip and cut clean squares later.
6
Add the cheese
- Scatter the cheese mixture evenly over the base, leaving a ½-inch (1 cm) border at the edge so cheese doesn't leak out.
- Pat lightly.
- Top with the remaining kataifi, spreading it evenly to cover the cheese, then press down firmly with the glass so the layers hold together.
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Ready when: Cheese is fully covered and the top is flat and compact
7
Bake until goldenOven 350°F / 175°C
- Bake at 350°F (175°C) for 40–45 minutes, until the top and edges are deep golden brown and the edges pull slightly from the pan.
- Rotate the pan halfway through for even color.
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Ready when: Deep golden brown top, sizzling edges, and cheese bubbling at the sides
Tip: If the top browns before 35 minutes, tent loosely with foil.
8
Flip and soak
- Remove from the oven and rest 3 minutes.
- Run a knife around the edge, place the serving plate upside down on the pan, and carefully flip it using oven mitts.
- Lift off the pan.
- Slowly spoon about ¾ of the cooled syrup over the hot kunafa, letting it soak in for a minute before adding more.
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Ready when: Surface glistens and has absorbed syrup without pooling
Tip: Keep the remaining syrup on the table for anyone who wants it sweeter.
9
Garnish and serve
- Sprinkle the chopped pistachios over the top.
- Let rest 5 minutes, then cut into 10 squares with a sharp knife.
- Serve warm while the cheese is soft and stretchy.
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Ready when: Squares hold their shape and the cheese stretches when pulled
Tip: Kunafa is best within an hour of baking, when the pastry is crispest.

Good to know

Tips

Press the bottom layer firmly; loose strands make the kunafa fall apart when cut.
Cool syrup on hot kunafa is the secret to a crisp-yet-juicy texture. Never pour hot syrup on it.
A few drops of orange food coloring mixed into the melted butter gives the traditional orange crust, but it's optional.
Rose water brands vary in strength; start with 2 teaspoons, taste the syrup, and add more if desired.

Make ahead

"Desalt the cheese and make the syrup up to 3 days ahead (store syrup in the fridge). Assemble the unbaked kunafa in the pan, cover tightly, and refrigerate up to 24 hours; add 5 minutes to the baking time if cold."

Storage & reheating

"Room temperature: up to 4 hours (best served fresh). Fridge: covered, up to 3 days. Freezer: not recommended after syrup is added; the unbaked, assembled kunafa freezes up to 1 month. Reheat squares at 350°F (175°C) for 8–10 minutes, or until the cheese is soft and the top re-crisps."

Substitutions

akkawi cheese → Fresh mozzarella plus a little ricotta, or Nabulsi cheese (desalted). Use about 400 g total; drain very well. Mozzarella alone is milder and stretchier.
kataifi dough (shredded phyllo) → Fine vermicelli-style kunafa dough (khishneh). Same weight; it gives a crunchier, finer texture.
unsalted butter → Ghee or clarified butter. Gives a nuttier flavor and browns more evenly; use the same amount.
rose water → Orange blossom water. Use the same amount for a more citrusy floral note.