Traditional Mozzarella Kunafa with Rose Water

A golden, crispy shredded pastry crust that cracks under the teeth, hiding a melted, stretchy cheese center. The rose-infused syrup soaks into the hot pastry without making it soggy.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 882
• Protein: 17 g
• Carbs: 97 g
• Fat: 48 g

Ingredients

• 200 g White sugar
• 133.3 ml Mineral water
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 tbsp rose water
• 133.3 g Minimum butter sweet ( melted )
• 200 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 33.3 g Roasted salted pistachio ( crushed )
• 333.3 g Kadaif pastry (shredded phyllo) ( coarsely chopped )

Instructions

1. Syrup preparation

   In a saucepan, mix white sugar and mineral water. Bring to a boil then reduce over medium heat until the syrup coats the back of a spoon. Add the lemon juice and rose water at the end. Let it cool down completely.

2. Pastry preparation

   Coarsely chop the kadaif pastry. Melt the sweet butter and pour it over the pastry. Mix with your hands so every strand is well coated with fat, ensuring a crispy result.

3. Kunafa assembly

   Generously butter a circular pan. Firmly press half of the pastry into the bottom. Spread the shredded mozzarella evenly, leaving a small border. Cover with the remaining pastry and press down lightly.

4. Cooking and soaking

   Bake at 180°C until the top is golden brown and the edges pull away from the pan. Upon removing from the oven, immediately pour the cold syrup over the scorching hot kunafa. You should hear the sizzling of absorption.

5. Finishing

   Carefully flip the kunafa onto a serving plate. Sprinkle with crushed roasted pistachios to add texture and a nutty note. Serve while the cheese is still very stretchy.

Chef's tips

• Thermal contrast is vital: cold syrup over boiling cake for optimal absorption.
• Press the first layer of dough firmly with the bottom of a glass to get a solid base.

Storage

Keeps for 2 days in the fridge, though the crispness fades. Reheat in the oven for a few minutes.