Kunefe (Kunafa) - Turkish Cheese Dessert

Kunefe (or Kunafa/Knafeh) is a heavenly Turkish / Middle Eastern Cheese Dessert made with kadaif pastry filled with cheese and soaked in syrup.

This crispy and buttery cheese dessert is as popular as Baklava, Tulumba - Turkish Fried Dough Dessert, or Sekerpare (Turkish Semolina Cookies) but is much easier to make and ready in just 30 minutes.

Jump to:

• What is Kunafa?
• Why This Recipe Works
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Serving Suggestions
• Storage and Reheating Instructions
• Recipe FAQs
• Related Recipes
• Kunefe (Kunafa) - Turkish Cheese Dessert

Künefe is one of the most loved syrupy desserts in Turkish cuisine. You can eat it at almost every kebab restaurant around the country.

And the best way to enjoy this cheese-stuffed sweet pastry is with a cup of Turkish tea while it is still warm and the cheese is still soft and stringy.

What is Kunafa?

Künefe or Kunafa is a very much loved traditional Middle Eastern dessert made with Kadaif pastry (shredded filo/phyllo pastry strands) filled with stringy cheese, baked, then drizzled with simple syrup and garnished with crushed pistachios.

Same as Muhallebi - Mahalabia Dessert, Kadaif Dessert - Turkish Tel Kadayif, Ayva Tatlisi - Turkish Quince Dessert, and Gullac, this cheesy dessert was traditionally served during the fasting period called "Ramadan". However, it is a heavenly dessert you should consume at any time of the year.

Kunefe is originated from Hatay (Antioch), Turkey’s south-eastern part, but also popular in Eastern Mediterranean and Middle Eastern countries. They all have their own variations of this delicious dessert with different names (Knafeh, Kunafa, or Kanahef) and recipes.

Why This Recipe Works

• This authentic Turkish Kunefe dessert has a very well-balanced combination of cheese and sugar. 

• Although this delicious cheesy Turkish dessert looks tricky to prepare, It is very easy to make it with step-by-step pictures and instructions.

• All you need is 30 minutes and a few ingredients to make this delicious künefe dessert.

• The leftovers would keep refrigerated for up to three days. If you want to keep them longer, you can freeze kunafa and keep them for up to 3 months.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

What is Kadayif?

Kadayif (or kataifi dough) is a shredded phyllo dough, pushed through a sieve to form delicate strands, which look like vermicelli. It is a popular ingredient in the Mediterranean and Middle Eastern countries, mainly for making desserts.

You can find kadayif fresh or frozen in Turkish/Middle Eastern shops. Alternatively, you can buy it online from Amazon.

What Cheese to Use?

Kunafa is a dessert originally from the city of Hatay, so it’s best when you use the special Hatay cheese. However, it’s not possible for everyone. You can substitute it with fresh mozzarella cheese, dil peyniri, or any mild, unsalted stretchy cheese.

• Butter - Use good quality unsalted butter for the best results. You can substitute it with ghee.

• Sugar - Both caster sugar and granulated sugar works perfectly for the syrup.

• Pistachios - You can use either raw or roasted pistachio kernels (crushed/chopped) to top the kunafa. I prefer lightly toasting them for extra flavor.

Step-by-Step Instructions

Making this crispy, cheesy, and buttery kunefe recipe is very easy. However, to achieve the best results, you need to follow a few simple steps:

Prepare the Syrup

To make the simple sugar syrup, add the sugar and water to a pan. Bring it to a boil and gently simmer it on low heat for 10 to 12 minutes, until the sugar has completely dissolved. 

Add a few drops of lemon juice and simmer for another 5 minutes. Remove the pan from the heat and let it cool down to room temperature while cooking the kadaif pastry.

Cook the Kunefe

Roughly chop the kadaif pastry into small pieces and mix well with the melted butter.

If using grape molasses, mix it with 10 grams of soft butter and generously butter the bottom of a sahan pan size of 23 cm ( 9" ) with half of the mixture.

Scatter half of the kadaif pastry over the butter and press it down with your palms until solid and firm.

Shred the cheese and spread it over the kadaif pastry evenly, leaving one cm around the edges.

Cover the cheese with the remaining shredded pastry and press it down until firm and even.

Place the sahan pan over medium heat and 30 seconds later, turn it down to the lowest. Cook it until golden brown while pressing firmly with something flat. This would take 10 to 12 minutes.

Turn over the künefe on a flat plate. To do that, put the plate face down over the sahan pan and then flip it over the plate cooked side up. Generously butter the sahan pan with the remaining soft butter and then slip the Künefe back into the pan.

Cook for another 8 to 10 minutes, until nicely browned, pressing firmly to keep the kunefe evenly flat. Remove the sahan pan from the heat and add the syrup (at room temperature). Garnish with ground pistachio nuts and serve immediately.

Top Tips From the Chef

• When pouring the syrup, the pastry should be hot, and the syrup should be at room temperature. If both syrup and the kunefe are hot, the dessert will lose its crispy texture.

• If you want to make this famous dessert ahead, prepare the pastry with the cheese and keep it refrigerated for up to five days. You can also prepare the syrup up to a month in advance and keep it at room temperature until you are ready to cook your pastry. When ready to serve, cook the pastry as stated in the recipe and drizzle on the syrup.

Serving Suggestions

Kunafa is typically served either in the sahan pan or flipped onto a serving platter, garnished with ground pistachios.

Just like Capirotada - Mexican Bread Pudding, my favorite way to serve this traditional dessert is with Homemade Turkish Ice Cream - Maras Dondurma, or Turkish Kaymak (Geymar) on top. Cut it up into wedges if you want to serve onto individual platters.

You can serve Kunafa with some extra syrup on the side in a little jug for guests if they want their dessert extra sweet.

Storage and Reheating Instructions

Storage

The best is to eat this crispy and buttery kunefe dessert freshly made, when still warm. However, if you manage to have any leftovers, you can keep them refrigerated for up to 3 days.

To store the leftovers, allow them to cool completely before storing them to avoid condensation. Wrap the kunefe tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge.

Reheating

To reheat the leftover kunafa dessert, microwave it for 30 seconds. Heat for short intervals and check frequently to avoid overcooking.

Alternatively, you can use your oven to reheat your leftover dessert. Simply place it in a 180° C (360° F) preheated oven for 10 minutes until it is warmed through and the cheese has softened.

Recipe FAQs

Related Recipes

For more delicious traditional Turkish desserts why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Kunefe (Kunafa) dessert as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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