Kunafa Pop-Up: Shah Alam Treat!
A beloved Middle Eastern dessert, Kunafa features shredded phyllo pastry (kataifi) baked to golden perfection, generously filled with a creamy, melted cheese center, and drenched in fragrant sugar syrup. This classic version uses traditional Nabulsi cheese for an authentic taste.
Ingredients
- 500 g kataifi pastry thawed and shredded
- 200 g unsalted butter melted
- 300 g Nabulsi cheese desalted and shredded (or mozzarella/ricotta mix)
- 1.5 cup sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp rose water optional
- 0.5 cup pistachios crushed
Instructions
- Prepare the Syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and stir in rose water, if using. Let cool completely.
- Prepare the Pastry: Gently loosen and shred the kataifi pastry. In a large bowl, drizzle the melted butter over the pastry, ensuring every strand is coated.
- Assemble the Kunafa: Grease a round baking pan (approx. 10-12 inches). Press half of the buttered kataifi evenly onto the bottom and slightly up the sides of the pan to form a base.
- Add Cheese Layer: Evenly spread the desalted and shredded Nabulsi cheese over the kataifi base, leaving a small border around the edges.
- Top with Pastry: Cover the cheese layer with the remaining buttered kataifi, pressing down gently to form an even top layer.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-40 minutes, or until the top is golden brown and crispy.
- Serve: Carefully invert the hot kunafa onto a serving platter. Immediately pour the cool sugar syrup evenly over the entire kunafa. Garnish with crushed pistachios. Serve warm.
Notes
For best results, use fresh kataifi pastry. If Nabulsi cheese is unavailable, a mix of mozzarella and ricotta can be substituted, ensuring it's well-drained. Garnish with crushed pistachios for color and crunch. Serve warm for optimal cheese pull.