Try this dessert once and you will become addicted to it | Easy Cream filled kunafa Recipe

Kunafa is the ultimate Middle Eastern dessert with a perfect combination of crispy pastry, soft and silky cream, and a generous drizzle of simple syrup. This is a single serve mini kunafa recipe. It can also be filled with cheese, cream, fruits or chocolate . Kunafa is called "The Queen of Arabic desserts" and you will see why one you have it. Those who are living outside Middle Ease and the kunafa dough is not available in your country, I have a surprise for you! To make this Kunafa recipe, you don’t have to buy Phyllo dough itself , you can substitute it with thin vermicelli or thin noodles, yet the taste will remain authentic.

  • Prep Time
    15 minutes
  • Cook Time
    45 minutes
  • View



Step 1

First prepare the sugar syrup

Step 2

Add sugar and water to a sauce pan and bring it to a boil

Step 3

when all the sugar is dissolved add the lemon juice and simmer on low heat for 5 minutes, Switch off the flame and let it cool down

Step 4

To prepare the filling add milk, corn flour, vanilla essence and sugar to a sauce pan and combine well.

Step 5

Place over medium heat stirring continuously, so that no lumps are formed.

Step 6

When it reaches a custard consistency turn off the flame and remove from heat.

Step 7

Preheat the Oven @ 180C

Step 8

Once the pastry has thawed and brought to room temperature, loosely separate the strands and cut it into manageable length

Step 9

Now add clarified butter and mix well making sure all the strands are coated with the clarified butter.

Step 10

Grease a muffin tray with butter or ghee.

Step 11

Add some kunafa dough to the bottom of each mould press down with a glass to compact .

Step 12

Add a tablespoon of custard and top with more dough and and press lightly . You can also add some grated cheese on top of the custard. But this is optional.

Step 13

Bake for 15 to 20 minutes or until they turn a beautiful golden brown.

Step 14

Remove from the oven and Add a tablespoon each of sugar syrup over them.

Step 15

Set aside  and allow them to cool and absorb the syrup for a minimum of 15 minutes before serving.

Step 16

Decorate with some chopped pistachios and rose petals before serving.


  1. It is important to detangle the kataifi pastry strands before mixing them with melted butter.

2. Covering all the strands with the clarified butter ensures their crispness otherwise the nests may end up a bit doughy. Though the process of untangling them may be somewhat time-consuming, it is worth the effort.

3. The easiest way to do so is to use your fingers. But if you thaw the frozen dough overnight in the fridge, it becomes much easier.

4. to keep it from drying out .cover the dough with a towel if it is not used immediately, expose it to as little air as possible .

5. You can refrigerate this up to 4 days .As such, I do not recommend reheating these layered desserts.You can have it as a chilled dessert.

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