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.

What is kunafa?

Kunafa (also spelled knafeh) is a Middle Eastern dessert made with shredded pastry, butter and a sweet syrup, usually filled with cheese or cream. You can read about the traditional versions on Wikipedia. This creamy version skips the cheese and uses a quick milk and yogurt cream instead, which is why it’s so popular online.

Tips for crispy kunafa

• Rub the butter into the kunafa hair well so every strand is coated. That’s what makes it golden and crisp.
• Press the bottom layer firmly into the pan so it holds together when you cut it.
• Pour cool syrup over hot kunafa, straight out of the oven, so it soaks in without going soggy.
• Kunafa hair is sold as kataifi dough in many shops, usually in the freezer section.

Storing kunafa

It’s best the day you make it, while the top is still crisp. Leftovers keep in the fridge for up to 2 days. Warm them in the oven for a few minutes to bring back some crunch.

Looking for more sweet things? Try our chebakia or an easy yogurt cake.

Print Recipe

Easy Creamy Kunafa Recipe (No-Cheese)

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Keyword: kunafa

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.

Cooked this? Tap the stars at the top of the card to rate it — it helps other cooks find the recipe.