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Kunafa

Ingredients

For the kunafa:

  • 1 pound box shredded phyllo dough (kataifi)*
  • 1 16 oz container peanuts, dry roasted or honey roasted
  • 1/3 cup white sugar
  • 2 cups ghee butter

For the syrup:

  • 2 cups white sugar
  • 1 cup water
  • 1 tsp lemon juice

Instructions

To make the kunafa:

  • 1. Use a food processor to finely chop the peanuts. Add the 1/3 cup of sugar and combine.
  • 2. Place the shredded phyllo dough in a bowl, and place the ghee butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted. Use your hands to mix the dough with 1 1/4 cup of the melted butter. Add ½ cup of melted butter to the chopped peanuts mixture. Reserve the last ¼ cup of butter.
  • 3. Evenly spread half the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges.
  • 4. Spread the peanut mixture onto the dough, avoiding the edges of the pan.
  • 5. Spread the second half of the phyllo dough on top to cover the layers. Brush the last ¼ cup of melted butter over the top.
  • 6. Bake in the preheated oven until golden – about 30 to 40 minutes.

While the kunafa is baking, prepare the syrup:

  • 1. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden.)
  • 2. Remove the kanafa from the oven. Using oven mitts, carefully invert the baking dish onto a platter. Pour the syrup over the kunafa. Cut into pieces and serve while hot.
  • *Shredded phyllo dough (kataifi) is available in the freezer section in many grocery stores