Ricotta Kunafa with Citrus

Name: Ricotta Kunafa with Citrus
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) kunafa dough (shredded phyllo or kunafa threads), thawed if frozen; ½ cup (115 g) unsalted butter, melted; 1½ cups (375 g) whole milk ricotta cheese, at room temperature; ¼ cup (50 g) granulated sugar; 2 large eggs, at room temperature; 1 tbsp (6 g) lemon zest, finely grated, finely grated; 1 tbsp (6 g) orange zest, finely grated, finely grated; ½ tsp (2½ ml) vanilla extract; ⅛ tsp (0.6 ml) sea salt; ¾ cup (150 g) granulated sugar; ½ cup (120 ml) water; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) fresh orange juice; ¼ cup (35 g) unsalted shelled pistachios, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A baked Middle Eastern pastry featuring shredded kunafa dough crisped to golden perfection, layered with a delicate ricotta filling perfumed with lemon and orange zest. Finished with a light citrus syrup, this dessert balances crispy, creamy, and aromatic elements in every bite.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 8 pieces

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Ingredients

8 servings

1 lb (450 g) kunafa dough (shredded phyllo or kunafa threads), thawed if frozen
½ cup (115 g) unsalted butter, melted
1½ cups (375 g) whole milk ricotta cheese, at room temperature
¼ cup (50 g) granulated sugar
2 large eggs, at room temperature
1 tbsp (6 g) lemon zest, finely grated, finely grated
1 tbsp (6 g) orange zest, finely grated, finely grated
½ tsp (2.5 ml) vanilla extract
⅛ tsp (0.6 ml) sea salt
¾ cup (150 g) granulated sugar
½ cup (120 ml) water
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) fresh orange juice
¼ cup (35 g) unsalted shelled pistachios, finely chopped, finely chopped (optional)

Equipment (9)

9×13-inch (23×33 cm) baking pan
Medium mixing bowl
Small mixing bowl
Fork or whisk
Grater (microplane or box grater)
Measuring cups and spoons
Pastry brush
Small saucepan
Cooling rack

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before baking
Have a 9×13-inch (23×33 cm) baking pan ready
Zest lemon and orange before juicing
Bring ricotta and eggs to room temperature

1
Make the citrus syrup
- In a small saucepan, combine 0.75 cup (150 g) granulated sugar and 0.5 cup (120 ml) water.
- Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves completely, about 2 minutes.
- Remove from heat and stir in 2 tbsp (30 ml) fresh lemon juice and 2 tbsp (30 ml) fresh orange juice.
- Set aside to cool to room temperature; the syrup will thicken slightly as it cools.
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Ready when: Sugar fully dissolved and syrup is clear
Tip: Make the syrup first so it cools completely before pouring over the warm kunafa
2
Prepare the ricotta filling
- In a medium mixing bowl, whisk together 1.5 cups (375 g) room-temperature ricotta, 0.25 cup (50 g) granulated sugar, 2 room-temperature large eggs, 1 tbsp (6 g) finely grated lemon zest, 1 tbsp (6 g) finely grated orange zest, 0.5 tsp (2.5 ml) vanilla extract, and a pinch of sea salt.
- Whisk until smooth and well combined, about 1 minute.
- Do not overmix or the ricotta may become grainy.
- Set aside.
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Ready when: Filling is smooth and citrus zest is evenly distributed
Tip: Use room-temperature ricotta and eggs so the mixture blends smoothly without lumps
3
Layer the bottom kunafaOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking pan evenly with melted butter.
- Spread half of the 1 lb (450 g) kunafa dough (about 8 oz/225 g) evenly in the bottom of the pan, breaking up any clumps with your fingers.
- Press gently to compact it slightly, creating an even layer.
- Brush the top of the kunafa layer with melted butter using about 2 tbsp (30 g).
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Ready when: Kunafa is evenly distributed and compacted
Tip: Don't pack the kunafa too firmly or it will be dense and chewy; aim for a loosely compact layer
4
Spread ricotta filling
- Pour the ricotta mixture evenly over the buttered kunafa layer.
- Using an offset spatula or the back of a spoon, gently spread it to cover the entire surface in an even layer, about 0.5 inch (1 cm) thick.
- Be careful not to mix it into the kunafa layer below.
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Ready when: Ricotta layer is even and covers the kunafa
Tip: Spread gently to keep the layers distinct and prevent the filling from sinking into the dough below
5
Top with kunafa and butter
- Spread the remaining kunafa dough (about 8 oz/225 g) evenly over the ricotta filling, breaking up clumps as before and pressing gently to compact.
- Brush the entire top generously with the remaining melted butter (about 3–4 tbsp/45–60 g), making sure all visible kunafa is coated so it crisps and browns evenly.
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Ready when: Top kunafa layer is evenly covered with butter
Tip: Use enough butter to coat all the kunafa; skimping will result in dry, pale pastry
6
Bake until goldenOven 375°F / 190°C
- Place the baking pan in the preheated 375°F (190°C) oven.
- Bake for 32–35 minutes, until the top is deep golden brown and crispy to the touch.
- The kunafa should be fragrant and the edges should show slight caramelization.
- If the top is browning too quickly, loosely tent with foil in the last 5 minutes.
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Ready when: Top is deep golden brown, kunafa is crispy, and the dessert is fragrant
Tip: Watch after 25 minutes; oven temperatures vary, so tent with foil if browning too fast to prevent burning
7
Pour syrup and rest
- Remove the kunafa from the oven.
- Immediately pour the cooled citrus syrup evenly over the hot kunafa, pouring slowly so it absorbs fully.
- Work in sections across the pan.
- The contrast between the hot pastry and cool syrup creates the ideal texture.
- Let the pan rest on a cooling rack for 10 minutes before cutting, allowing the syrup to set slightly and the kunafa to cool just enough to handle.
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Ready when: Syrup is absorbed and the surface is still warm but not piping hot
Tip: Pour syrup over hot kunafa while it's fresh from the oven for best flavor and texture absorption
8
Cut and serve
- Using a sharp knife or serrated edge, cut the kunafa into 8 equal squares (2 rows × 4 columns).
- Transfer each piece to a serving plate using a spatula.
- If desired, sprinkle finely chopped pistachios over each piece for color and flavor.
- Serve warm or at room temperature.
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Ready when: Pieces are cleanly cut and separated
Tip: A serrated or very sharp knife prevents the kunafa from crumbling; wet the blade between cuts if needed

Good to know

Tips

Room-temperature ingredients blend smoothly: ricotta and eggs that are cold will not incorporate evenly, leading to a grainy filling
Citrus zest is essential for flavor—don't skip it or substitute juice, as zest provides concentrated oils and aroma without adding liquid
The two-layer kunafa construction mirrors traditional recipes but the creamy ricotta filling modernizes the dessert; don't skimp on butter or the top layer won't crisp
Pouring warm syrup over hot kunafa is key to absorption and texture; if syrup is too thick, warm it briefly before pouring

Make ahead

Kunafa can be assembled and refrigerated up to 8 hours before baking. The citrus syrup can be made up to 2 days ahead and stored in an airtight container at room temperature; warm it gently before pouring if it has thickened too much.

Storage & reheating

Store covered at room temperature for up to 2 days. Kunafa is best served fresh but keeps well in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F (150°C) oven for 10 minutes to restore crispness. Freeze unbaked assembled kunafa for up to 3 months; bake directly from frozen, adding 5–7 minutes to the baking time. Do not freeze after baking.

Substitutions

whole milk ricotta cheese → Mascarpone cheese or whipped cream folded with a little Greek yogurt. Mascarpone will be richer and more indulgent; Greek yogurt adds tang and lightness. Use the same quantity.
kunafa dough (shredded phyllo or kunafa threads), thawed if frozen → Shredded phyllo dough or crispy chow mein noodles. Phyllo will create thinner, more delicate layers; chow mein noodles give a different texture but still crisp up nicely.
lemon zest, finely grated → Lime zest. Lime zest provides a sharper, more tropical citrus note; use the same quantity.
unsalted shelled pistachios, finely chopped → Chopped almonds, pine nuts, or walnuts. Almonds are traditional in many kunafa recipes; pine nuts or walnuts add different flavor profiles. Toast for best flavor.