Kanafa Recipe- Best Tips

Kanafa Recipe- Best Tips

This Kanafa is one of the most popular middle eastern recipe it is very easy to make with a handful of ingredients. Most people like the kanafa recipe it’s delicious and easy to serve it’s a wonderful dessert to enjoy on your vacation trip.




  • 1  –  box shredded phyllo dough
  • 1 –    ricotta cheese
  • 1 –  cup shredded mozzarella cheese
  • 1/3  – cup white sugar
  • 12 –  ounces unsalted butter

       Rosewater Syrup:

  • 1 –  cup white sugar
  • ½ –  cup water
  • 1  – teaspoon lemon juice
  • ⅛ –  teaspoon rose water (optional)



Step – 1

Take an oven  set the temperature to 350 degrees Fahrenheit.

Step – 2

Shredded phyllo dough and melted butter should be thoroughly combined in a large bowl.

Step – 3

In an even layer, press half of the phyllo dough mixture into a 9×13-inch baking dish.

Step – 4

Take an empty bowl mix the Ricotta cheese, shredded mozzarella cheese, and white sugar  until well mixed

Step – 5

The phyllo dough layer in the baking dish should be covered with the cheese mixture.

Step – 6

Spread the remaining phyllo dough mixture over the cheese mixture, carefully pushing it down.

Step – 7

Bake the Kanafa for 45 to 50 minutes, or until the phyllo dough is golden brown.

Step – 8

In a small saucepan, combine the sugar, water, lemon juice, and rose water to prepare the rosewater syrup while the Kanafa is baking (if using).

Step – 9

Pour the mixture into the mixing basin and gently swirl to dissolve the sugar.

Step – 10

Reduce the heat to low and leave the syrup to cool for 5 to 7 minutes.

Step – 11

Take the Kanafa from the oven and lay it aside for a few minutes to cool.

Step – 12

Pour the rosewater syrup over the Kanafa, coating it evenly.

Step – 13

Let the Kanafa to cool for at least 10 minutes before serving.

Step – 14

The dessert can be served either warm or cold.



  • In order to achieve a crispy and golden brown crust, make sure the shredded phyllo dough is thoroughly covered in melted butter.


  • Make sure the cheese filling does not overflow during baking by using a baking dish that is at least 2 inches deep.


  • Allow the Kanafa to cool for a few minutes before pouring the rosewater syrup over it. This will help the syrup absorb evenly into the dessert.


  • Reduce the amount of sugar used in the filling or syrup if you prefer a less sweet dessert.


  • Before serving, sprinkle chopped pistachios or other nuts on top of the Kanafa for a nuttier flavour.


  • The best way to enjoy kanafa is warm or at room temperature; if necessary, reheat it in the oven or microwave before serving.


  • Kanafa can be kept in the refrigerator for up to 3 days if you have any leftovers. Before serving reheat it in the oven.


  • 664 – Calories
  • 42g – Fat
  • 59g – Carbs
  • 13g – Protein


In conclusion, kanafa is the perfect dessert to try if you’re searching for a tasty and distinctive treat. This Middle Eastern dish is prepared with cheese, sweet syrup, and shredded phyllo dough. Chopped almonds or pistachios are frequently sprinkled on top. Knafeh is a delicious dessert that can satiate any sweet taste with its crispy and creamy texture. This dessert is a must try whether you are experienced with Middle Eastern food. So experience the savory and sweet flavors of kanafa, and find out why it has become a popular dessert all over the world.

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1) What does kanafa taste like?

Middle Eastern pastries called kanafa are made with cheese, syrup, and shredded phyllo dough. It tastes sweet and syrupy and has a crispy crust and mushy, cheesy interior.

2) Is kanafa Turkish or Arabic?

Desserts like kanafa are popular throughout the Middle East, particularly in Turkey and the Arab world. Although its exact origins are unknown, Arab food is commonly associated with it.

3) What cheese is kanafa made of?

Nabulsi or Akkawi, a white and salty Middle Eastern cheese, is usually used to make kanafa. Certain variations may also include ricotta or mozzarella cheese.

4) Is kanafa an Indian?

Kunafa is a Middle Eastern sweet that is popular in Turkey and the Arab world, not an Indian treat.

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