Dessert

Vegan Kunafa

Name: Vegan Kunafa
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: middle_eastern
Ingredients: 500 g shredded phyllo dough thawed; 180 g vegan butter melted; 1 cup raw cashew soaked overnight or for 1 hour in hot water, then drained; 0.5 cup plant milk unsweetened, e.g. almond or soy; 2 tbsp cornstarch; 2 tbsp sugar; 1 tsp rose water; 1.5 cup sugar; 1 cup water; 1 tsp lemon juice; 1 tsp rose water; 2 tbsp pistachio crushed (optional)

This vegan kunafa features crispy, golden shredded phyllo pastry enveloping a creamy, sweet cashew-based filling. Drenched in a fragrant sugar syrup, it offers a delightful contrast of textures and rich flavor. It's a plant-based take on a classic Middle Eastern dessert.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 950 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

kunafa

500 gshredded phyllo dough, thawed
180 gvegan butter, melted

filling

1 cupraw cashew, soaked overnight or for 1 hour in hot water, then drained
0.5 cupplant milk, unsweetened, e.g. almond or soy
2 tbspcornstarch
2 tbspsugar
1 tsprose water

syrup

1.5 cupsugar
1 cupwater
1 tsplemon juice
1 tsprose water

garnish

2 tbsppistachio, crushed(optional)

Equipment

saucepan · high-speed blender · baking pan · large bowl · oven

The method

Step by step

1
Prepare the sugar syrup: Combine sugar and water in a small saucepan.
About 2 min
2
Bring the syrup to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes without stirring.
About 10 min
3
Remove the syrup from heat, stir in the lemon juice and rose water, and set aside to cool completely.
Cook’s note: The syrup must be cool when poured over the hot kunafa.
4
Prepare the cashew cream filling: Blend the soaked cashews, plant milk, cornstarch, sugar, and rose water in a high-speed blender until completely smooth and creamy.
About 5 min
Cook’s note: Ensure the cashews are well-soaked for a super smooth consistency.
5
Transfer the cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency.
About 8 min
Cook’s note: Keep stirring to prevent sticking and lumps.
6
Remove the filling from heat and let it cool slightly.
7
Preheat your oven to 190°C (375°F).
About 10 min
8
In a large bowl, gently separate the shredded phyllo dough strands. If they are very long, you can cut them into shorter pieces (about 2-3 inches).
About 5 min
Cook’s note: Work quickly with the phyllo dough to prevent it from drying out.
9
Pour the melted vegan butter over the phyllo dough and toss thoroughly with your hands until all strands are evenly coated.
About 5 min
Cook’s note: Ensure every strand is coated for maximum crispiness.
10
Grease a 25-30 cm (10-12 inch) round baking pan or oven-safe skillet with a little extra vegan butter.
About 1 min
11
Take about two-thirds of the buttered phyllo dough and press it firmly into the bottom of the prepared pan, creating an even layer and slightly pushing it up the sides.
About 3 min
Cook’s note: Use the bottom of a glass or a flat-bottomed measuring cup to press down firmly.
12
Spread the cooled cashew cream filling evenly over the phyllo base, leaving a small border around the edges.
About 2 min
13
Cover the filling with the remaining one-third of the phyllo dough, gently spreading it to cover completely without pressing down too hard on the filling.
About 2 min
14
Bake for 25-30 minutes, or until the top is golden brown and crispy.
About 30 min
Cook’s note: Keep an eye on it to prevent burning, as oven temperatures can vary.
15
Immediately upon removing the kunafa from the oven, slowly and evenly pour the cooled sugar syrup over the hot dessert.
About 1 min
Cook’s note: The sizzling sound means the syrup is being absorbed properly.
16
Let the kunafa rest for at least 15 minutes to allow the syrup to fully absorb and the layers to set.
About 15 min
17
Garnish with crushed pistachios, if desired, and serve warm.
About 1 min

Per serving

Nutrition

47%Score

Calories: 949.6kcal
Protein: 14.3g
Carbs: 116.8g
Fat: 49.1g
Fibre: 3.5g
Sugar: 57.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kunafa in an airtight container at room temperature for up to 2 days.

Reheating

Reheat gently in a warm oven for a few minutes to restore crispiness.