About this recipe

A beloved Middle Eastern dessert featuring a golden, crispy shredded phyllo crust filled with a rich, stretchy cheese layer, soaked in fragrant rose water syrup, and topped with crushed pistachios. This classic home version is approachable, reliable, and absolutely stunning — perfect for celebrations or whenever you want to impress. The key is the balance between the buttery crunch of the kataifi dough and the warm, gooey cheese center.

Instructions

1. 1

   Make the simple syrup first so it has time to cool. Combine the granulated sugar and water in a saucepan over ^[medium-high heat]. Stir until the granulated sugar dissolves, then bring to a boil. Reduce heat to ^[medium] and simmer for 8–10 minutes until slightly thickened. Remove from heat, stir in the lemon juice, rose water, and orange blossom water (if using). Set aside to cool to room temperature — the syrup must be cool (or warm at most) when it hits the hot kunafa.

2. 2

   Preheat your oven to ![375°F]. Generously butter a baking dish.

3. 3

   Place the kataifi shredded phyllo dough in a large mixing bowl and use your hands or kitchen shears to cut and loosen the strands into roughly 1–2 inch pieces. The dough should be fluffy and separated, not clumped.

4. 4

   Pour the melted butter over the shredded dough. If using orange food coloring, mix it into the melted butter before pouring. Toss and squeeze the dough with your hands until every strand is evenly coated and the color is uniform.

5. 5

   Press roughly half of the buttered kataifi shredded phyllo dough into the bottom of the prepared baking dish in an even, firmly packed layer. Use the flat bottom of a glass (Large) or measuring cups to press it down firmly — this is important for a sturdy, crispy base.

6. 6

   In a bowl, combine the mozzarella cheese, ricotta cheese, and granulated sugar. Mix well until evenly combined.

7. 7

   Spread the cheese filling evenly over the pressed kataifi shredded phyllo dough base, leaving a small border around the edges. Smooth it into an even layer.

8. 8

   Top the cheese layer with the remaining buttered kataifi shredded phyllo dough. Spread it evenly and press it down firmly with your hands or the bottom of a glass (Large) to form a compact, even top crust.

9. 9

   Bake in the preheated oven for 35–40 minutes, until the top is deep golden and crispy. The edges should be visibly golden brown. If the top is not golden enough after 35 minutes, switch to ^[broil] for 2–3 minutes — watch it closely.

10. 10

    Remove the kunafa from the oven. Immediately and confidently flip the baking dish onto a large serving platter or tray. The golden crust should now be facing up. If any spots need adjusting, gently press them back into place.

11. 11

    While the kunafa is still hot, pour about two-thirds of the cooled syrup evenly all over the surface. Listen for the satisfying sizzle. Let it soak for 2 minutes, then taste — add more syrup to your preference. Kunafa should be sweet and moist but not swimming in syrup.

12. 12

    Immediately sprinkle the finely chopped pistachios generously over the top. Slice and serve warm while the cheese is still stretchy and gooey. Kunafa is best enjoyed right away.