Cheese Kunafa: A Home-Style Recipe
Sweets · Makes 8 portions · Published October 22, 2026
A home-style kunafa uses shredded kataifi and low-moisture mozzarella for an accessible, stretchy filling. It is a variation, not a claim to reproduce our shop recipe.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 300 g thawed kataifi dough
- 120 g melted butter
- 300 g shredded low-moisture mozzarella
- 1 cup sugar
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tsp orange blossom water
- 2 tbsp chopped pistachios
Method
- Simmer sugar, water and lemon juice for 8 minutes, add orange blossom water and cool. Heat the oven to 375°F.
- Separate and chop kataifi into shorter strands. Toss thoroughly with butter. Press half firmly into a greased 9-inch cake pan.
- Spread cheese across the base, keeping it away from the rim. Cover with the remaining kataifi and press gently. Bake 30–40 minutes until the crust is evenly golden.
- Rest 5 minutes, carefully invert onto a heatproof plate and spoon over syrup to taste. Scatter pistachios and serve warm. Refrigerate leftovers promptly.
A better result
A compact lower crust helps the pastry hold together when inverted. If it sticks, serve directly from the pan instead.
Serve it together
Kunafa is best served warm in small portions. For an event, ask about a kunafa tray rather than trying to invert several pans at once.
Prefer it ready to serve?
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