What is Kunafa dough made of?

What is Kunafa dough made of?

Knafeh (Arabic: كنافة) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.

Can you freeze kataifi?

Yes, chilled Kataifi Pastry can be frozen. Ensure it defrosts completely in its packet, bringing it up to room temperature before use.

How do you make kunafa dough?


  1. Preheat your oven to 180 C/ 356 F with the rack on the bottom of the oven.
  2. Kunafa crust.
  3. Shred semi-frozen kunafa dough into 1.5 inch/ 4 cm long pieces over a large bowl.
  4. Making cream filling.
  5. Top with the remaining kunafa shreds evenly and bake 30-40 minutes or until golden.

What is shredded dough?

Shredded phyllo dough (called tel kadayif in Turkey)—essentially the same delicately layered pastry as regular phyllo but processed into thin strands for a shaggier texture—is the base for many crunchy, sticky desserts across the eastern Mediterranean and the Middle East.

Is Kunafa unhealthy?

“We advise people not to consume over a 250 gramme kunafa piece every one or two weeks,” she told The Jordan Times Sunday over phone, warning against the “unhealthy” consequences of excess sugar.

Why is kunafa so tasty?

The taste is delicate, creamy, and only subtly sweet. When you want to try a dessert that has pleased palates for generations, nothing hits the spot like kunafa. According to 196 Flavors, the dish’s bright orange and green colors make it a showstopping meal.

Who invented kataifi?

Some say that it started in Egypt, and was developed to help satisfy hunger during a religious festival. It has also been mentioned in writings that originated in the 10th Century AD, but historians are undecided as to whether the kataifi dough mentioned in these texts resembled the kataifi that we know of today.

Does Kataifi need to be refrigerated?

Make-Ahead Instructions: Make the kataifi nests as per the recipe’s instructions. Allow them to cool completely and cover with plastic wrap or foil. Refrigerate them overnight.

Is kunafa the same as kataifi?

The dessert is usually made with long, thin strands of shredded phyllo dough known as kataifi. In fact, the word, kunafa is used interchangeably to describe both the dessert and the dough. The dough is usually fried or baked with butter or oil until it is crisp.

How to use shredded Kataifi?

One way to use Shredded kataifi is to mix it with melted unsalted butter, then add half of it to a pan. Next, sprinkle the kataifi with chopped nuts (pistachios, walnuts, or almonds) and spices (cinnamon, cloves, and cardamon). The next step is to add the remaining Kataifi and bake it in the oven until golden brown.

How to bake Kataifi?

Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter. Bake the kataifi in preheated oven at 170-180C for about 1 hour (on the middle rack), until nicely coloured and crispy.

How do you make Kataifi syrup?

250g walnuts, roughly chopped ( 9 oz .) 250g butter from cow’s milk ( 9 oz .) 450g sugar ( 16 0z.) 330g water ( 12 oz .) To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready.

What is Kataifi made of?

The authentic Greek Kataifi recipe calls for ‘galaktos’ butter made from cow’s milk, which really gives a unique flavour and amazing smell! Crispy Kataifi and right syrup-ing go together!