Kunafa the Traditionally Desert
Oven-baked konafa pastry dough, lemon and almond, scented with rose water and cinnamon, a Lebanese dessert. Finish with cinnamon and sugar.
2 hr 30 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 90 min · 150 min total
- medium
- 1
In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
- 2
Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
- 3
In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
- 4
If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
- 5
If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
- 6
Bake until lightly golden, about 30 to 45 minutes. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
- 7
If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
