Kunafa recipe, الكنافة بالجبنة mini kunafa cakes with crispy crust and moist cheese fulling.

fine semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey offers natural sweetness with fewer additives.

Prepare the syrup by combining sugar and water in a saucepan; bring to a boil until the sugar dissolves.

Add rose water and orange blossom water to the syrup; set aside to cool.

Mix fine semolina with melted butter in a bowl until well combined.

Layer half of the semolina mixture in a greased baking dish, pressing down firmly.

Spread a layer of cheese evenly over the semolina base.

Top with the remaining semolina mixture, pressing down gently.

Bake in a preheated oven until golden brown, about 30-40 minutes at 350°F (175°C).

Remove from the oven and pour cooled syrup over the hot kunafa immediately.

Let it soak for a few minutes before slicing.

Garnish with crushed pistachios and serve warm.

Cooking Techniques

Spice Level:

Allergens