This crispy cheese kunafa is a rich, golden dessert with a perfectly crunchy top and a gooey, stretchy cheese center. Soaked in fragrant sugar syrup and topped with crushed pistachios, every bite is sweet, buttery, and irresistibly indulgent. It’s a show-stopping dessert that feels both traditional and luxurious.

Ingredients
500 g kunafa dough (shredded phyllo)
1/2 cup melted butter
2 cups mozzarella cheese (or akkawi cheese, desalted)

For the syrup:
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tsp rose water or orange blossom water

For topping:
1/4 cup crushed pistachios

Instructions

Start by preparing the syrup. In a saucepan, combine sugar and water, bring to a boil, then add lemon juice and simmer for 5–7 minutes. Turn off the heat and add rose water. Let it cool.

Preheat your oven to 180°C (350°F).

Shred the kunafa dough if needed, then mix it with melted butter until evenly coated.

Press half of the dough into a greased baking dish, forming an even base.

Add the cheese evenly over the base, making sure it covers the surface without overflowing.

Top with the remaining kunafa dough and press gently to seal.

Bake for 30–35 minutes until the top is golden and crispy.

Remove from the oven and immediately pour the cooled syrup evenly over the hot kunafa.

Let it sit for a few minutes to absorb the syrup.

Garnish with crushed pistachios before serving.

Serving

Serve warm for the best stretchy cheese texture. Perfect for sharing and special occasions.

Storage

Store in the fridge for up to 3 days. Reheat in the oven to restore crispiness.

Tips
Use low-moisture cheese for best texture
Don’t skip the syrup soaking step
Press the layers firmly
Serve warm for maximum stretch
Add extra pistachios for crunch

FAQ

Can I use another cheese?
Yes, mozzarella works well if akkawi isn’t available.

Can I make it ahead of time?
Yes, bake and reheat before serving.

Can I freeze it?
Yes, freeze before baking for best results.

Why is my kunafa soggy?
Too much syrup or underbaking can cause this.