10-Minute Kunafa Parfaits: Layers of Crunch and Creaminess

The best Middle Eastern dessert is kunafa. An exquisite, crisp, and buttery shredded fillo (phyllo) layered with smooth cream, topped with nuts and a flavorful simple syrup drizzled to perfection.

Ingredients For Lemon Syrup:

• 1 ½ cups (345 g) of granulated sugar
• 1 cup (240 mL) of water
• Juice from half of a lemon
• 1⁄2 teaspoon (2.5 mL) of rose water

Preparation

• To start with, combine 1 ½ cups (345 g) granulated sugar, half a lemon's juice, and 1 cup (240 mL) water.
• Mix it and heat on medium-high while stirring the mixture often.
• This will prevent the sugar from burning.
• Take the pan off of the burner when it's ready.
• The liquid will appear transparent.
• Add rosewater to reduce the tanginess of the lemon syrup

Ingredients For Parfraits:

• 1 lb (454 g) of kataifi dough—shredded phyllo dough
• 1 cup (225 g) of melted butter
• 1 lb (453 g) of cream, ricotta cheese, or mozzarella cheese
• 2 cups (240 g) of chopped walnuts or pistachios (optional)
• 2 tablespoons orange blossom water

Preparaing The Kunafa Parfrait:

• Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. This is done to reduce preparation time.
• Use your fingers to shred the clumped strands of the dough. After you thaw it nicely, add the melted butter.
• You may readily find kataifi dough in Greek or Middle Eastern supermarkets. It's also available at any local supermarket in the international food area.
• Mix the strands to make sure they are uniformly coated in melted butter.
• Bake it in the over until golden brown
• In a bowl, mix together the ricotta, mozzarella, powdered sugar, and orange blossom water. Mix until creamy and smooth.
• Divided the phyllo pastry into two bowls or glasses.
• After putting a layer of phyllo dough, top it with half of the cheese mixture and half of the chopped pistachios.
• Continue by covering the phyllo, cheese, and pistachios with another layer.
• Pour some lemon or rosewater syrup on top (optional).
• Serve immediately to savor the flavorful and textural fusion!

FAQ About Kunafa

1. From what culture is Kunafa?

Although kunafa, is popular throughout the Middle East, künafa is unique to Turkey; it is thought to have started in Hatay and is made with the province's namesake cheese, which resembles fresh mozzarella.

2. Is semolina used to make kunafa?

The most well-known dessert from Palestine is knafeh nazeh. It is made with cheese-filled, shredded phyllo or semolina pastry, drizzled with simple syrup, and garnished with pistachios. It is found in almost every region of the Middle East.

3. What is the best kind of kunafa?

While kunafa comes in more than ten varieties, the following are the most widely used: Kunafa Khishneh (rough): long, thin noodle threads are used to make the crust. Rolls called kunafa mabroomeh are made of cheese and long, thin noodle threads. A double decker with cheese or cream packed in the center is called a kunafa bayn narain.

4. Are baklava and kunafa similar?

Baklava and kunafa are popular Middle Eastern treats on their own. They are both quite good.Layers of phyllo pastry with chopped nuts dipped in sugar syrup are called baklava. Semolina pastry or shredded phyllo dough are used to make kunafa. It is combined with items like as cream, cheese, and almonds.

5. In relation to Kunafa, which nation is more well-known?

Kunafa has a rich historical background. Unquestionably, the Palestinian city of Nablus in the contemporary West Bank is the source of knafeh.