Simple Kunafa Recipe | Nana's Kitchen
Hello everyone! This is the recipe for Nana's kunafa. It's a very popular Middle Eastern dessert and not too difficult to make. Try it out!
For the kunafa:
- 1 box (454 g/1 lb/16 oz) of kataifi (shredded phyllo dough)
- about a 1/2 cup of melted butter
- 2-3 tablespoons of butter
- about a 1/2 cup of finely chopped walnuts
- about 1/4 cup of chopped or sliced pistachios
- 1-2 cans (170 g) of clotted cream (also known as kashta or kaymak)
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tbsp rose water (This is optional. Nana didn't use any though many people do.)
- Preheat your oven to 350℉.
- Cut the kataifi into smaller pieces and put into a bowl. Pour the melted butter into the kataifi and mix. Don't be afraid to add lots of butter! Once the butter is mixed in, cover the bowl with a towel or bag. Let it sit for 2-4 hours to let the kataifi soak up the butter and soften.
- Butter your tray with about 2-3 tablespoons of butter, or until it's well coated.
- Sprinkle about half of the kataifi evenly into your tray. Press it down as much as you can so it sticks together.
- Evenly sprinkle on your chopped walnuts and pistachios. You can add as much or as little as you like.
- Spread an even layer of the clotted cream on top of the nuts. How much you use will depend on your preferences.
- Now evenly top it with the rest of your kataifi dough. Use the bottom of a heavy jar to press down on the dough. Sprinkle some of the pistachios on top.
- Place into your pre-heated oven for 20 minutes, or until the top is golden brown.
- Make the simple syrup while your kunafa is baking. Combine the sugar, water, and lemon juice in a pot. Let the mixture come to a boil over medium heat. Once it has boiled, lower the heat and let it simmer for about 10-15 minutes. Then add the rose water (if using) and let it cool.
- Let your kunafa cool then cut into squares. Spoon the simple syrup on top. The amount you use will depend on your preferences. Nana used about a 1/2 cup.
You can watch Nana make the recipe here: