Egyptian-style Kunafa

shredded phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: regular pastry dough

Whole wheat adds fiber, while regular dough is more affordable.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

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

pistachios

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar crunch with fewer allergens, while sunflower seeds are budget-friendly.

condensed milk

🥗Healthier: evaporated milk

💰Cheaper: milk + sugar

Evaporated milk is lower in sugar, and the homemade option is cost-effective.

Put the syrup on the stove and bring to a boil.

Add 1 tablespoon of lemon juice to the boiling syrup and turn off the heat.

Wait for the syrup to cool to room temperature.

Melt the clarified butter (ghee).

Add the konafa to the melted ghee and mix until golden brown.

Prepare a baking dish by spreading 1 tablespoon of clarified butter to prevent sticking.

Spread half of the konafa mixture in the baking dish, pressing down with a measuring cup to level it.

Mix 3 tablespoons of honey with the roasted pecans and shredded coconut until sticky, then add this mixture on top of the first layer of konafa.

Add the remaining konafa on top and press down again with the measuring cup.

Preheat the oven to 350°F (175°C).

Bake in the oven for 20 to 30 minutes until golden brown on top.

Once baked, pour the room temperature syrup over the hot kunafa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens