Description
This Kunafa Cake features a crispy golden top and a rich, creamy cheese filling soaked in a fragrant sugar syrup. A crowd-pleasing Middle Eastern dessert, it combines crunchy kataifi dough with a blend of ricotta and mozzarella cheeses, finished with a touch of orange blossom or rose water syrup for a perfectly balanced sweet treat.
Ingredients
Scale
Kunafa Cake
- 500 g Kunafa dough (kataifi), thawed if frozen
- 200 g Unsalted butter (or ghee), melted and clarified
- 1 cup Whole-milk ricotta
- 1 cup Low-moisture mozzarella, shredded (or akkawi/nabulsi, soaked to reduce salt)
- 1/2 cup Heavy cream
- 2 tablespoons Sugar (for filling)
- Pinch of salt
- 2 tablespoons Fine semolina (optional, for extra structure)
- 1/3 cup Crushed pistachios (for garnish)
Syrup
- 1 1/2 cups Sugar
- 1 cup Water
- 1 tablespoon Lemon juice
- 1–2 teaspoons Orange blossom water or rose water (optional but classic)
Instructions
- Prepare the syrup: In a small pot, combine sugar and water, bring to a gentle boil, and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice and simmer for 1 more minute. Remove from heat and add orange blossom or rose water if using. Let cool to room temperature for the contrast of warm cake and cool syrup.
- Clarify the butter: Slowly melt butter, skim off the foam, and pour off the golden fat leaving milk solids behind. Clarified butter prevents burning and sogginess in the kunafa. Keep warm and fluid.
- Preheat and prepare the pan: Heat oven to 375°F (190°C). Grease a 9- or 10-inch springform or cake pan with butter and line the base with parchment paper for easy release.
- Make the filling: In a bowl, combine ricotta, shredded mozzarella, heavy cream, sugar, and a pinch of salt. Add semolina if using. Mix until creamy but not runny.
- Fluff the kunafa strands: Separate kataifi strands with your fingers to loosen clumps and create airy, separated threads for a crisp top.
- Butter the strands: Pour most clarified butter over kataifi and gently toss to coat evenly. Reserve 2–3 tablespoons for the top and edges.
- Build the base layer: Press half of the buttered kataifi firmly into the pan, pushing some strands slightly up the sides. Compact gently using a flat-bottom glass or measuring cup without crushing completely.
- Add the filling: Spread the cheese mixture evenly over the base layer, leaving about a 1/2-inch border around edges to prevent leakage.
- Top with remaining strands: Cover the filling with remaining kataifi strands, press gently to seal edges, and drizzle reserved butter over the surface, focusing on the rim for even browning.
- Bake: Place pan in the middle rack of the oven and bake for 30–40 minutes until the top turns deep golden and edges are sizzling. Rotate pan in last 10 minutes for uniform color if needed.
- Pour syrup: Remove kunafa from oven and immediately drizzle 2/3 of the cooled syrup evenly over the hot cake to hear a subtle sizzle. Let the syrup soak for 5–10 minutes, then taste and add more syrup as preferred, avoiding over-soaking.
- Rest and release: Run a knife around the edges. If using springform, unclip after 10 minutes. For a cake pan, optionally invert onto a plate to achieve a darker top, then invert again onto the serving platter keeping the crispy side up.
- Garnish and serve: Sprinkle crushed pistachios on top and serve warm to enjoy the best texture and cheese pull.
Notes
- Clarifying butter is essential to prevent burning and sogginess in the crust.
- Separating kataifi strands thoroughly ensures a crispy and light texture on top.
- Add semolina to the cheese filling if you prefer extra structure and a firmer consistency.
- The syrup can be flavored with orange blossom or rose water for a fragrant, authentic touch.
- Serve Kunafa warm for the best combination of melty cheese and crisp kataifi strands.
- Use low-moisture mozzarella or soak salty akkawi/nabulsi cheese to balance saltiness in the filling.
