Kunafa with Nuts, the Middle Eastern Way
Kunafa is rubbed with melted ghee until every strand is coated, then half is pressed into the tray, filled with nuts, covered with the other half, and baked at 180°C for forty minutes until browned. Cold syrup is poured over the moment it comes out of the oven, still hot.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Calories
- 410
Kunafa is a simple pastry that goes wrong for exactly two reasons: not enough ghee, and syrup at the wrong moment. Get both right and it comes out crisp and golden, exactly like the shops.
Method
-
1
The syrup
Boil the sugar and water for ten minutes, add the lemon juice and rose water, and chill it completely in the fridge.
⏱ 12 min -
2
Rub in the ghee
Pull the pastry apart with your hands, pour over the melted ghee, and rub it gently for five minutes until every strand glistens. This is the single most important step for crispness.
⏱ 8 min -
3
Layer it
Grease the tray, spread half the pastry and press it down firmly, scatter over the nuts mixed with sugar, then cover with the second half and press with the back of a spoon.
⏱ 8 min -
4
Bake
Bake at 180°C on the middle shelf for forty minutes, then move it to the top shelf for five minutes until the surface is deep golden.
⏱ 45 min 🔥 180°C -
5
The syrup, again
The moment it comes out of the oven and is still sizzling, pour the cold syrup evenly over it and leave it ten minutes before cutting.
⏱ 10 min
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Tips that actually matter
- Ghee gives both the flavour and the crispness — butter burns far sooner.
- Press the layers down properly; loose kunafa crumbles when you cut it.
- If the top browns early, cover it with foil and keep baking from below.
People also ask
Why is my kunafa soft rather than crisp?
Not enough ghee, syrup that was warm, or underbaking. Increase the ghee and make sure the syrup is fully cold.
How do I know it's done?
Lift an edge with a knife — the base should be exactly as golden brown as the top.
Can I make it with cream?
Yes — same method, but swap the nuts for a thick layer of ashta and cut five minutes off the baking time.
Cook mode
Kunafa with Nuts, the Middle Eastern Way
-
1
The syrup
Boil the sugar and water for ten minutes, add the lemon juice and rose water, and chill it completely in the fridge.
-
2
Rub in the ghee
Pull the pastry apart with your hands, pour over the melted ghee, and rub it gently for five minutes until every strand glistens. This is the single most important step for crispness.
-
3
Layer it
Grease the tray, spread half the pastry and press it down firmly, scatter over the nuts mixed with sugar, then cover with the second half and press with the back of a spoon.
-
4
Bake
Bake at 180°C on the middle shelf for forty minutes, then move it to the top shelf for five minutes until the surface is deep golden.
-
5
The syrup, again
The moment it comes out of the oven and is still sizzling, pour the cold syrup evenly over it and leave it ten minutes before cutting.
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