Egyptian Kunafa Dessert – A Sweet, Crispy & Flaky Masterpiece

Allergens

Milk, Dairy (cheese)

Ingredients

• 1. 1 package (450g) of Kunafa pastry sheets 2. 4 cups whole milk 3. 2 cups crumbled kasseri or ricotta cheese 4. 1 cup granulated sugar 5. 1/2 teaspoon rose water (optional) 6. 1/2 teaspoon orange blossom water (optional) 7. 1 cup shredded coconut, toasted 8. 1 cup water 9. 2 cups granulated sugar 10. 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F (180°C).
2. Layer the bottom of a 9 inch round baking dish with half of the pastry sheets, slightly overlapping if necessary.
3. In a saucepan, heat milk until it just begins to simmer. Remove from heat and mix in crumbled cheese. Let the mixture cool for a few minutes, then stir until smooth.
4. Pour the cheese mixture over the pastry layer, spreading evenly.
5. Cover the cheese layer with the remaining pastry sheets, making sure they are slightly overlapping.
6. In a separate saucepan, combine water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until the syrup is slightly thickened. Remove from heat and stir in rose water and orange blossom water (if using).
7. Pour the hot syrup evenly over the top layer of pastry sheets.
8. Bake the kunafa in the preheated oven for 30 40 minutes, until the pastry is golden brown and crispy.
9. Remove from oven and let it cool slightly before topping with the toasted coconut shavings.
10. Cut into wedges and serve warm or at room temperature.

Chef’s Insight

The secret to perfect kunafa lies in the balance of flaky pastry layers, creamy cheese filling, and fragrant syrup. Be sure not to overcook the pastry as it will become too crispy and lose its delicate texture.

Notes

You can also add a layer of chopped nuts like pistachios or almonds between the cheese and pastry layers for an added crunch.