Kunafa cake is all about contrast: crisp, golden strands on top, buttery layers underneath, and a soft, creamy center. The moment the hot syrup hits the pastry, it soaks in just enough to sweeten without turning soggy. It’s impressive, but surprisingly easy once you understand the steps.

You don’t need specialty skills—just patience, good butter, and the right technique. Make it for a celebration or a quiet weekend; it never fails to get people talking.

Why This Recipe Works

This version balances texture and sweetness so you get a crisp top and a tender, custardy middle. The syrup goes on hot, right after baking, so it penetrates evenly without drowning the pastry.

We use clarified butter or ghee to prevent the strands from steaming and getting soggy. A touch of lemon in the syrup keeps the flavor bright and stops crystallization. And the cheese filling?

A mix of stretchy and creamy for the perfect pull and melt.

Shopping List

Kunafa dough (kataifi), 500 g, thawed if frozen
Unsalted butter, 200 g (or ghee), melted and clarified
Whole-milk ricotta, 1 cup
Low-moisture mozzarella, 1 cup, shredded (or akkawi/nabulsi, soaked to reduce salt)
Heavy cream, 1/2 cup
Sugar, 1 1/2 cups (for syrup) + 2 tablespoons (for filling)
Water, 1 cup
Lemon juice, 1 tablespoon
Orange blossom water or rose water, 1–2 teaspoons (optional but classic)
Fine semolina, 2 tablespoons (optional, for extra structure)
Crushed pistachios, 1/3 cup, for garnish
Pinch of salt

How to Make It

Prepare the syrup first. In a small pot, combine sugar and water. Bring to a gentle boil and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice and simmer 1 more minute.
Remove from heat and add orange blossom or rose water, if using. Let it cool to room temperature. This gives you warm cake + cool syrup contrast.
Clarify the butter. Melt butter slowly, skim off the foam, and pour off the golden fat, leaving milk solids behind.
This prevents burning and sogginess. Keep the clarified butter warm and fluid.
Preheat and prep pan. Heat oven to 375°F (190°C). Grease a 9- or 10-inch springform pan or cake pan with butter.
Line the base with parchment for easy release.
Make the filling. In a bowl, mix ricotta, mozzarella, heavy cream, 2 tablespoons sugar, and a pinch of salt. If using semolina, stir it in. The mixture should be creamy but not runny.
Fluff the kunafa strands. Pull kataifi apart with your fingers to loosen clumps.
You want airy, separated strands—this yields a crisp top.
Butter the strands. Pour most of the clarified butter over the kataifi and toss gently with your hands to coat evenly. Reserve 2–3 tablespoons for the top and edges.
Build the base. Press half the buttered strands firmly into the pan, pushing some slightly up the sides. Use a flat-bottom glass or measuring cup to compact the layer without crushing it completely.
Add the filling. Spread the cheese mixture evenly, leaving a small border (about 1/2 inch) around the edges so it doesn’t leak out.
Top with strands. Cover the filling with the remaining kataifi.
Press gently to seal the edges. Drizzle the reserved butter over the surface, especially around the rim for even browning.
Bake. Place on the middle rack and bake for 30–40 minutes, or until the top is deep golden and the edges are sizzling. Rotate the pan in the last 10 minutes if needed for even color.
Syrup time. Remove from the oven and immediately pour 2/3 of the cooled syrup evenly over the hot kunafa.
You should hear a light sizzle. Let it soak for 5–10 minutes, then taste a corner. Add more syrup to your preference, but avoid over-soaking.
Rest and release. Run a knife around the edge.
If using a springform, unclip after 10 minutes. If using a cake pan, invert onto a plate (optional) for a darker top, then invert again onto the serving platter to keep the crispy side up.
Garnish and serve. Sprinkle pistachios over the top. Serve warm for the best texture and cheese pull.

How to Store

Let leftovers cool completely.

Cover and keep at room temperature for up to 12 hours to maintain crispness. For longer storage, refrigerate for 2–3 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes to revive the crunch.

Avoid microwaving—it softens the strands. If it needs extra shine, spoon on a little warm syrup after reheating.

Why This is Good for You

Balanced indulgence: The cheese offers protein and calcium, helping slow the absorption of sugar.
Portion-friendly: A small slice is satisfying thanks to its rich textures, which can help prevent overeating.
Customizable sweetness: You control the syrup amount and can make it lighter if you prefer.

What Not to Do

Don’t skip clarifying the butter. Milk solids burn and make the pastry soggy and unevenly browned.
Don’t add hot syrup to cold pastry. Temperature mismatch leads to poor absorption and a wet top instead of a crisp crust.
Don’t overfill with cheese. Too much creates leaks and sogginess. Stick to the amounts listed.
Don’t pack the strands too tightly. You’ll lose flakiness and create a dense base.
Don’t walk away in the last 10 minutes of baking. Color can go from perfect to burnt quickly.

Alternatives

Cheese swaps: Use akkawi or nabulsi for authenticity; soak in water and drain to remove excess salt.
For a shortcut, combine whole-milk ricotta with low-moisture mozzarella for stretch and creaminess.
Flavor twists: Add ground cardamom to the syrup, or a cinnamon stick while it simmers. A teaspoon of vanilla in the filling adds warmth.
Nut lovers: Layer finely chopped pistachios or walnuts between the base and filling for crunch.
Semolina custard: Replace the cheese filling with a simple semolina pudding (milk, sugar, semolina, and a bit of butter) for a lighter center.
Lighter sweetness: Reduce syrup sugar to 1 cup and simmer slightly less for a thinner, less sweet finish.
Ghee-only version: Use ghee instead of butter for a deeper aroma and more even crisping.

Explore more irresistible cake recipes you won’t want to miss:

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Revani Cake

FAQ

Can I make it ahead?

Yes. Assemble up to one day ahead, cover, and refrigerate.

Bake straight from the fridge, adding a few extra minutes. Always pour syrup on right after baking.

What if I can’t find kataifi?

Look in the freezer section of Middle Eastern or Mediterranean markets. If unavailable, very thin shredded phyllo can work in a pinch, but kataifi gives the best texture.

How do I keep the top crispy?

Clarify your butter, bake until deep golden, and add cool or room-temperature syrup immediately after baking.

Reheat leftovers in the oven, not the microwave.

Is it very sweet?

It’s sweet, but you control the syrup amount. Start with two-thirds of the syrup, then add more to taste. Lemon juice and floral water balance the sweetness.

Can I make it gluten-free?

Kataifi is typically wheat-based.

Look for gluten-free shredded phyllo alternatives online, or use finely shredded gluten-free pastry sheets brushed with ghee. Texture will differ but can still be delicious.

What pan should I use?

A 9- or 10-inch round pan works best. A springform pan makes unmolding easier, but a standard cake pan is fine if you line the base with parchment.

Why clarify butter instead of using it whole?

Clarifying removes water and milk solids, preventing steaming and burning.

It helps the strands crisp evenly and gives a clean, buttery flavor.

Final Thoughts

Kunafa cake is one of those desserts that looks like it took all day, but it’s really about a few smart steps done well. Crisp top, creamy middle, glowing syrup—each bite blends texture and comfort. Make it once, and you’ll memorize the flow.

Keep the syrup ready, watch the color, and don’t skip the butter technique. With those details in place, you’ll get a bakery-level result at home every time.