Easy Creamy Kunafa Recipe
This isn’t a traditional kunafa recipe — it’s one of those versions I kept seeing all over YouTube and people selling it everywhere, so of course I had to try making it at home. And honestly? My family loved it. It’s creamy, crispy, super easy, and just the right amount of sweet. I even reduce the sugar a little because that’s how we like it, but it still turns out so tasty every single time. Perfect for a quick dessert that feels special without the effort, and I also love it as an easy to prepare treat when I have guests or family coming over.
Easy Creamy Kunafa Recipe (No-Cheese)
Servings: 8
Ingredients
Syrup
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon orange blossom water
Kunafa
- 9 oz kunafa hair
- 5 oz + 2 tablespoons unsalted butter
Cream Filling
- 1 cup + 1 tablespoon milk
- 3 tablespoons granulated sugar
- ¼ cup cornflour
- ½ cup Greek yogurt
Instructions
- Combine the sugar, water, and orange blossom water in a saucepan. Cook over medium heat until it reaches a rolling boil, then let it simmer until slightly thickened. Set aside to cool.
- Melt the butter over low heat and cook it for 5–8 minutes until lightly browned.
- Place the kunafa hair in a large bowl, pour the browned butter on top, and mix until fully coated.
- Press two-thirds of the kunafa mixture firmly into a 26 cm (10-inch) pie dish, covering the bottom and sides. Set aside.
- In another saucepan, whisk together the milk, sugar, and cornflour. Cook over low heat, stirring constantly, until thickened. Remove from heat and mix in the Greek yogurt until smooth.
- Spread the cream filling evenly over the kunafa base.
- Cover with the remaining kunafa hair.
- Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown.
- Pour the cooled syrup over the hot kunafa, let it cool down completely, then serve it and enjoy.