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Kunafa with Mozzarella Cheese

A delightful Middle Eastern dessert featuring crunchy kataifi dough and creamy mozzarella cheese, perfect for special occasions or everyday enjoyment.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 480
Ingredients Method Notes

Ingredients
  

Syrup
  • 2 1/2 cups sugar
  • 1 1/4 cups water
  • 1 tablespoon rose water or orange blossom water (optional) Can use either for added flavor
  • 1 squeeze lemon juice
Kunafa
  • 454 g Kataifi Dough (shredded phyllo dough)
  • 1 cup melted butter For coating the kataifi dough
  • 600 g mozzarella cheese (high moisture, at least 50 percent) Shredded for easy mixing
  • 170 ml thick cream
  • 1/2 cup crushed pistachios (to garnish) For garnish
  • 2 tablespoons dry rose petals (for garnish, optional)

Method
 

Making the Syrup
  1. In a medium saucepan, combine the water, sugar, and a squeeze of lemon juice.
  2. Heat on high until it boils. Lower the heat to medium and let it simmer for 10 minutes.
  3. If desired, add the rose water and let it cool.
Preparing the Kunafa
  1. Thaw the kataifi dough for about an hour.
  2. Preheat the oven to 350°F (175°C).
  3. Shred the mozzarella cheese and mix it with thick cream in a bowl.
  4. Break up the kataifi dough using a food processor or by hand. Combine the dough with melted butter until fully coated.
  5. Grease a 12-inch baking pan and pack half of the kataifi dough into the bottom.
  6. Spread the cheese mixture evenly over the kataifi dough.
  7. Add the remaining kataifi dough on top and press it down gently.
  8. Bake in the oven for 40-50 minutes, until the top is golden and crispy.
  9. Drizzle the cooled syrup over the hot kunafa and let it absorb for about 10 minutes before serving.

Notes

Serve warm, straight from the oven. Enjoy on its own or with coffee or tea, garnished with crushed pistachios and dry rose petals. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.