Prep Time 25 Min
Cook Time 25 Min
Servings4 servings People
Calories550 kcal
I’ve put this kunafa together a handful of times in my kitchen, mostly for iftar during Ramadan when everyone wants something sweet and warm. It’s that classic shredded dough version with a creamy filling inside, cooked right on the stove in a big non-stick pan—no oven required, which makes it easier when the kitchen’s already busy. The dough comes frozen from the store, so you just chop it up and work the hot ghee through it until it’s all coated and a bit sticky. For the filling, we thicken milk with cornstarch and a bit of powdered mix to mimic qeshta without buying it fresh. The syrup goes on cold at the end to keep things crisp. Last time I rushed rubbing the ghee into the dough and the bottom didn’t get as crunchy as usual, so I set a timer for those five minutes now. It serves about four generously, or more if sliced thin, and holds up okay if you eat it warm. Nothing fancy, just reliable steps that work in a home setup.
Ingredients
- 1 lb frozen knafeh dough
- 1 cup hot ghee
- 1 heaping tablespoon powdered sugar
- 1 teaspoon vanilla
- For the qeshta:
- 2 cups milk
- 4 tablespoons cornstarch
- 2 tablespoons clotted cream
- 2 tablespoons powdered whipped topping mix
- For the syrup:
- 2 cups sugar
- 1 cup water
- Juice of 1 lemon
- 1/2 cup white honey
Instructions
- Start with the syrup: put 2 cups sugar, 1 cup water, and 1/2 cup white honey in a pot. Heat to a boil without stirring.
- Add the lemon juice, give it one stir, boil 3 minutes more, then take off heat to cool fully.
- Chop up the frozen knafeh dough and dump it in a big bowl.
- Melt the ghee in a pan, pour it hot over the dough, add 2 tablespoons cooled syrup, and mix until coated.
- Mix in the powdered sugar and vanilla, then rub everything together for 5 minutes.
- Put half the dough in a ghee-greased non-stick pan, press it down and up the sides a bit.
- For qeshta, whisk milk with cornstarch and powdered mix until no lumps.
- Heat on low, stirring till thick, fold in clotted cream for a couple turns.
- Spread qeshta over base, leaving edges bare.
- Cover with rest of dough, press smooth.
- Cook on medium, heat mostly at edges, about 10 minutes.
- Flip out onto a plate, grease pan again, cook other side till golden.
- Pour cold syrup over, cut, and serve warm.
Why You’ll Love This Recipe
- The stove method saves oven space when cooking a full meal.
- Qeshta adds creaminess without being too heavy against the crisp dough.
- Slices nicely for sharing after dinner with family.
Chef’s Tips for Perfection
- Work the ghee into the dough thoroughly or edges won’t crisp up.
- Keep syrup ice-cold before pouring to avoid sogginess.
- Try a splash of orange blossom water in syrup if you have it.
Storage and Reheating
Keep leftovers covered in the fridge up to 2 days; it firms up. Reheat slices in a hot skillet or low oven for 5-10 minutes to crisp again. Not great at room temp longer than a day.
Nutritional Notes
Around 550 calories per serving, mostly from sugar and ghee. High carbs and fat, portion accordingly.
