Kanafeh or Kunafa or Kanafi

"My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed."
photo by kahetherington photo by kahetherington
photo by kahetherington
Ready In:
1hr 30mins
1 dessert




  • Make Syrup first:

  • Bring water and sugar to a boil, reduce heat.
  • Add lemon juice and rose water (optional).
  • Simmer until all sugar is dissolved, about 5-10min.
  • Set aside to cool.
  • Kanafi:

  • Preheat oven to 350°F.
  • Drain ricotta of excess liquid and mix with other cheese.
  • Remove shredded phyllo dough from box and loosen shreds in a large bowl.
  • Toss the shreds with melted butter to coat evenly.
  • Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
  • Spoon cheese mixture on top in an even layer.
  • Place the remaining dough on top and press lightly with hands.
  • Cover with foil and bake 30 min at 350°F.
  • Remove foil and bake an additional 30 min or until crisp and golden .
  • Serve warm or room temp with lemon syrup.

Questions & Replies

  1. How do you shred the phyllo? I cant figure out how you get it into such thin shreds...
  2. Can you use phyllo sheets instead of the shredded phyllo?


  1. I made this but instead of the cheese filling I made my own custard... it is amazing!


<p>I have always loved to cook, mainly because I love to eat!&nbsp; I learned how to make French Toast as a kid and it still one of my favorite breakfasts.&nbsp; If I eat out and want to re-create something or think I can make it better (hehehe), I check out my favorite recipie sites and get going.&nbsp; I also enjoy cooking to entertain; some of the best parties are at my house ;)&nbsp;</p>
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