Kunafa With Nuts

One of my favourite desserts during Ramadan, is kunafa with nuts. Instead of cheese or custard, this variation is filled with pistachios and almonds. It’s crispy on the outside and topped with an orange blossom sugar syrup.

In my mind, this dessert is like the cousin of the baklava. Instead of using layers of phyllo, this recipe calls for a pastry called kataifi.

Kataifi Pastry

The pastry that’s used to make kunafa, is called kataifi. It’s like shredded phyllo, and crisps up the same when baked. This recipe comes together really quickly, so there’s no need to cover the pastry with a damp towel, simply pull it out of the fridge when you’re ready to use it. If you’re on the search for this ingredient, you should be able to find it in a Turkish shop.

Ghee

I’m obsessed with ghee (aka clarified butter). There’s so many delicious recipes that require it; some of my favourites include baklava, malawah, and Egyptian goulash.

It’s essentially butter that has been simmered, until the milk solids have formed a layer at the bottom. These milk solids are then strained out, leaving you with a beautifully fragrant oil. If you don’t have ghee, it’s very easy to make, the only ingredient required is unsalted butter!

Nuts

For this kunafa with nuts recipe, I used a blend of pistachios and almonds. Frankly, because pistachios are so expensive, the almonds act as a filler! You can also use walnuts if you have some on hand, or feel free to use a mix of nuts that you prefer.

Pistachios

If you want your pistachios to have a vibrant green color, gently rub the peeled pistachios between your hand. This helps remove any remaining skin. It only takes a few minutes, but makes a big difference in terms of appearance.

For even greener pistachios, you can blanch them. But, this really isn’t necessary. I would only blanch pistachios if making something like pistachio paste.

Sugar Syrup

There’s one thing in common with many Middle Eastern desserts, and that’s sugar syrup. Everyone makes it slightly differently. Some people include honey, while others flavor it with vanilla or rose water.

My go-to is a simple sugar and water syrup, flavored with orange blossom because it pairs nicely with the nuts. This is a Middle Eastern dessert, after all. So, my recommendation is to change it up and leave the vanilla for another day.

Kunafa With Nuts

This kunafa is filled with pistachios and almonds. It's crispy on the outside and topped with an orange blossom sugar syrup.

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 6

Ingredients

  

Sugar Syrup

• 150 g sugar
• 100 ml of water
• squeeze of lemon juice
• 1 tsp orange blossom

Kunafa

• 200 g kataifi pastry
• 75 g ghee
• 70 g pistachios (+15g for decoration)
• 70 g almonds

Instructions

 

Sugar Syrup

• In a pot, add sugar and water. Stir and bring to a boil.
• Once boiling, add a squeeze of lemon juice, then reduce the heat and let it simmer for 10 minutes.
• After 10 minutes, turn off the heat and add your flavouring of choice, like orange blossom. Set aside to cool.

Prep

• Preheat your oven to 180°C (350°F).
• Chop pistachios and almonds, either by hand or with a chopper. Then, set aside.
• In a small saucepan, melt the ghee over a low heat. Then, use some of the melted ghee to grease an 8-inch round cake pan.
• Using a serrated knife, chop the kataifi pastry and place it in a large bowl.
• Add the remaining melted ghee to the chopped kataifi and mix together using your hands. Using your fingers, remove any lumps and shred the pastry further.

Assemble & Bake

• Fluff up and place half of the kataifi evenly in the greased cake pan. Press down very hard. Then, add the chopped pistachios and almonds. Top with the remaining half of the kataifi, pressing down again.
• Bake at 180°C (350°F) for 30-35 minutes until golden brown.
• As soon as you remove the kunafa from the oven, gently pour the cooled syrup over the kunafa.
• Let it rest for 10 minutes before flipping it onto a serving plate with a raised edge.
• Garnish with more chopped pistachios before serving, enjoy!

Should Kunafa Be Eaten Hot Or Cold?

When serving guests, you really want the kunafa to be hot and fresh out of the oven. This is the preferred way of eating kunafa, especially if it’s filled with cheese or custard.

Just make sure that the sugar syrup has cooled, before drizzling it on top of the kunafa. You never want to pair a hot kunafa with a hot sugar syrup, because it won’t absorb properly.

How To Store Kunafa?

If you have leftover kunafa, the best way to store it is in the fridge. Wrap it in clingfilm, or carefully place in an airtight container, it should last for up to 4 days. When you’re craving another slice, simply warm it up in the oven and enjoy!