Kunefe (Knafeh)
A classic Middle Eastern dessert featuring shredded phyllo dough baked with a gooey, stretchy cheese filling. It's soaked in a fragrant sugar syrup, offering a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 817 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gshredded phyllo dough, thawed
- 115 gunsalted butter, melted
- 250 gmozzarella cheese, shredded, low-moisture
syrup
- 1 cupsugar
- 1 cupwater
- 1 tsplemon juice
- 0.5 tsprose water(optional)
garnish
- 2 tbsppistachios, crushed(optional)
Equipment
round baking dish · saucepan · large bowl · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
Prepare the syrup by combining the sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.
About 5 min
- 3
Reduce the heat to low and simmer the syrup for 5-7 minutes until slightly thickened. Remove from heat and stir in the lemon juice and rose water, if using. Set aside to cool.
About 7 min
Cook’s note: The syrup should be cool when it's poured over the hot kunefe.
- 4
In a large bowl, separate the shredded phyllo dough strands and gently pull them apart to loosen them.
About 3 min
Cook’s note: Ensure the phyllo is completely thawed to prevent breakage.
- 5
Pour the melted butter over the phyllo dough and toss gently with your hands until all the strands are evenly coated.
About 3 min
Cook’s note: Make sure every strand is coated for a crispy kunefe.
- 6
Press half of the buttered phyllo dough evenly into the bottom of a 20-23 cm (8-9 inch) round baking dish or oven-safe pan, forming a compact layer.
About 2 min
- 7
Evenly sprinkle the shredded mozzarella cheese over the phyllo layer.
About 1 min
- 8
Cover the cheese with the remaining half of the buttered phyllo dough, pressing down gently to create an even top layer.
About 2 min
- 9
Bake in the preheated oven 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.
- 10
Remove the kunefe from the oven and immediately pour the cooled syrup evenly over the hot dessert.
About 1 min
Cook’s note: The hot kunefe will absorb the cool syrup better.
- 11
Let the kunefe rest for at least 10 minutes to allow the syrup to fully soak in.
About 10 min
- 12
Garnish with crushed pistachios, if desired, and serve warm.
About 1 min
Per serving
Nutrition
- Calories
- 817.2kcal
- Protein
- 17.4g
- Carbs
- 88.5g
- Fat
- 44.2g
- Fibre
- 2g
- Sugar
- 51.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kunefe in an airtight container in the refrigerator.
Reheat gently in the oven at 150°C (300°F) until warmed through, or in a microwave for short bursts.
More recipes
All recipesmain course
Yunnan Mushroom Hot Pot
This warming hot pot is a celebration of earthy mushrooms, a staple in Yunnan cuisine. A flavorful broth is simmered with an assortment of mushrooms and vegetables, perfect for a communal and comforting meal. It's naturally vegan and deeply satisfying.
55 minbreakfast
Overnight Oats with Berries
Oats soaked overnight in yogurt and topped with mixed berries — prep the night before, grab and go.
5 min 375 kcaldessert
Freezer Peanut Butter Pie
A quick and easy no-bake dessert featuring layers of vanilla ice cream and a sweet peanut butter mixture in a pre-made graham cracker crust. This pie sets up in the freezer and is perfect for making ahead of time.
4 hr 30 min 458 kcalbreakfast
Vegan Dosa
These thin, crispy vegan dosas are a traditional South Indian pancake made from a fermented batter of rice and lentils. They are naturally gluten-free and dairy-free, offering a delicious and wholesome start to your day.
12 hr 40 minside dish
Coconut Rice
Fluffy, fragrant coconut rice that makes a perfect accompaniment to many Southeast Asian dishes. The subtle sweetness and creamy texture complement spicy and savory flavors beautifully.
35 min 564 kcalmain course
Spinach and Ricotta Cannelloni
This classic Italian-inspired dish features tender cannelloni pasta tubes filled with a creamy mixture of spinach and ricotta cheese. Baked in a rich tomato sauce and topped with melted mozzarella, it's a comforting and satisfying vegetarian meal.
1 hr 10 minbreakfast
Egyptian Ful Medames
Experience the authentic flavors of Egypt with this traditional Ful Medames, a hearty and aromatic fava bean stew. Slow-cooked to tender perfection and seasoned with bright lemon, rich olive oil, fragrant garlic, and earthy cumin, this naturally vegan dish offers a comforting and nourishing start to any day.
1 hr 15 min 291 kcal