Description
A quick and easy twist on the classic Middle Eastern kunafa, made with bread or breadcrumbs, gooey cheese, and sugar syrup for a crispy, creamy, and sweet dessert ready in minutes.
Ingredients
2 slices of bread (or 250 g breadcrumbs)
1 slice processed cheese or ¼ cup shredded mozzarella
½ cup (100 g) melted butter or ghee
½ cup sugar
½ cup water
1 teaspoon lemon juice
170 g thick cream or fresh cream (optional)
A dash of rose water or orange blossom water
½ cup crushed thin vermicelli or coarse kunafa dough
Dry fruits for garnish (such as pistachios, almonds, or cashews)
Instructions
- Combine sugar and water in a saucepan and bring to a boil. Simmer for 5 minutes until slightly thickened, then stir in lemon juice and rose/orange blossom water. Set aside to cool.
- If using bread slices: trim crusts, place cheese between slices, optionally dip in beaten egg and milk, then coat in crushed vermicelli or kunafa dough.
- If using breadcrumbs: mix breadcrumbs with melted butter or ghee, press two-thirds into a greased pan, add cream (optional) and cheese, then top with remaining breadcrumbs and press gently.
- Stovetop method: melt butter in a nonstick pan, cook kunafa on low until golden and crispy, flipping if needed to crisp both sides.
- Oven method: preheat oven to 180°C (356°F) and bake for 25–30 minutes until golden brown.
- While warm, pour sugar syrup over the kunafa to taste. Garnish with chopped dry fruits and serve warm.
Notes
- Use breadcrumbs or vermicelli if kunafa dough isn’t available.
- Optional cream layer adds richness but can be skipped.
- Cook or bake until golden for optimal crispiness.
- Reheat leftovers on low heat to revive texture—best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking or Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
