كنافه ليبيه - Libyan Knafa / Kunefe / Kunafa / Konefe

shredded phyllo dough

🥗Healthier: whole wheat phyllo dough

💰Cheaper: homemade dough

Whole wheat adds fiber while homemade can reduce costs.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat while cream cheese is often less expensive.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds are lower in calories and walnuts are usually cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option and margarine is often less costly.

Take 500 grams of kunafa out of the freezer in the morning to defrost.

Use a food processor to break the kunafa into fine pieces, or break it apart by hand if you don't have a food processor.

Melt 125 grams of unsalted butter and mix it with the kunafa until fully combined.

Split the kunafa mixture in half and set one half aside.

Spread the remaining kunafa mixture to cover the base of a baking dish.

In a saucepan, add 500 milliliters of milk and 5 tablespoons of sugar, and heat on medium for a few minutes.

In a separate jug, mix 250 milliliters of milk with 5 tablespoons of semolina.

Pour the semolina mixture into the heated milk and stir until it thickens, which should take around 5 minutes.

If the mixture isn't thickening, leave it on the heat without stirring for a while.

Pour the creamy filling over the kunafa base and smooth it out.

Add the remaining kunafa mixture on top of the creamy filling.

Sprinkle a little cinnamon on top if desired.

Preheat the oven to 190 degrees Celsius (370 degrees Fahrenheit).

Bake in the oven for up to 25 minutes, or until golden brown.

Once out of the oven, pour over some cooled sugary syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens