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Makes: 1 cake Course: DessertCategory: PastryMachine: Food ProcessorTotal time (min.): 105
kunafa_620_325.jpg kunafa_620_325.jpg

A popular Middle Eastern pastry dessert that combines shredded pastry strands (also called kataifi pastry) with a cheese and thickened semolina cream filling, topped with crushed pistachios and soaked in a sweet sugar syrup – often delicately scented with rose water or orange blossom.




  1. Lightly grease a 20cm (8”) springform tin.
  2. Assemble the Food Processor attachment to the high-speed outlet of the mixer. 
  3. Fit the Fine slicing disc, attach the lid and ensure it is locked into place
  4. Gradually slice the kunafa dough into the Food Processor bowl. 
  5. Empty the shredded kunafa mixture into a large mixing bowl and add the melted ghee. 
  6. Stir until thoroughly coated.
  7. Transfer two-thirds of the mixture into the prepared springform tin. Using a spoon or spatula, spread the mixture out evenly to cover the base of the tin and up the sides. Ensure there are no visible holes and set aside.
  8. Pre-heat the oven to 200ºC
  9. Add the milk, cream, sugar, semolina, cornflour, rose water, and orange blossom water into a medium saucepan, and stir until thoroughly combined.
  10. Place over a medium-high heat and bring to the boil, stirring constantly. Reduce to a medium heat and stir for another 5 minutes until the mixture thickens. Remove from the heat and leave to cool for 5-10 minutes.
  11. Retrieve and clean the Food Processor attachment, assemble to the machine.
  12. Fit the Coarse grating disc, attach the lid and ensure it is locked into place.
  13. Grate the remaining item of Ingredients 2 (mozzarella) int the Food Processor bowl. Remove the food processor attachment from the machine
  14. Transfer half of the cooled cream mixture into the springform tin. Sprinkle the grated mozzarella and then top with the remaining cream mixture.
  15. Cover the filling with the remaining one-third of the shredded kunafa dough. Press down lightly with the back of a spoon to make the top crust layer level and firm.
  16. Bake at 200ºC for 40-50 minutes until golden brown.
  17. Add the sugar, water, lemon juice, orange blossom water, and cardamon pods into a small saucepan. Place over a medium-high heat and bring to a boil.
  18. Reduce the heat and simmer for 10 minutes until the liquid has reduced by half.
  19. Remove the saucepan from the heat and use a spoon to remove the cardamon pods.
  20. Pour the syrup into a jug and leave to cool. 
  21. Remove the cooked kunafa from the oven and pour two-thirds of the cooled syrup evenly over the kunafa. Reserve the remaining syrup for later.
  22. Allow the kunafa to cool in the tin for 10 minutes. 
  23. Assemble the Food Processor attachment to the high-speed outlet of the mixer and fit the knife blade. 
  24. Add the pistachios into the Food Processor bowl and attach the lid. 
  25. Pulse until the pistachios are finely chopped. Remove the attachment from the machine
  26. Whilst the kunafa is warm, turn upside down onto a serving plate. Garnish with the chopped pistachio and dried rose petals. 
  27. Serve warm or at room temperature with the remaining syrup. Leftovers can be store in a refrigerator and then re-warmed in the oven.

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