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Kanafa Bowl With Cream Recipe

This Kanafa Bowl With Cream is a rich and indulgent Middle Eastern dessert that combines crispy golden kunafa dough with a luscious, velvety cream filling and fragrant sugar syrup.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Kunafa Base:
  • 500 g kunafa dough (shredded phyllo)
  • 1 cup ghee or clarified butter (melted)

For the Sugar Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp rose water
  • 1 tsp orange blossom water

For the Cream Filling:

  • 2 full-fat milk
  • 1 cup heavy whipping cream
  • 3 tbsp sugar
  • 4 tbsp cornstarch
  • 1 tsp rose water
  • 1 tsp orange blossom water

Equipment

  • 11–12 inch cake pan
  • Mixing bowls
  • Saucepan (2)
  • Whisk
  • Kitchen scissors
  • Measuring cups and spoons
  • Oven
  • Spatula or spoon
  • Measuring cup (for pressing dough)

Method
 

  1. Step 1: Prepare the Sugar Syrup

    In a saucepan, combine sugar, water, and lemon juice.
    Bring to a boil over medium heat.
    Let it simmer for about 10 minutes until slightly thickened (like thin maple syrup).
    Remove from heat and stir in rose water and orange blossom water.
    Set aside to cool.

  2. Step 2: Make the Cream Filling

    In another saucepan, whisk together milk, heavy cream, sugar, and cornstarch until smooth.
    Place over medium heat and whisk continuously.
    Bring to a gentle boil (about 5 minutes) until thick and pudding-like.
    Remove from heat and stir in rose water and orange blossom water.
    Let it cool slightly.

  3. Step 3: Prepare the Kunafa Dough

    Keep kunafa dough semi-frozen for easier handling.
    Cut into 1-inch pieces using scissors.
    Pour melted ghee over the dough.
    Mix thoroughly with your hands, ensuring all strands are coated.

  4. Step 4: Assemble the Kanafa Bowl

    Preheat oven to 390°F (200°C).
    Press two-thirds of the buttered dough firmly into the bottom and sides of the pan.
    Use a measuring cup to compress it tightly.Pour the cream filling evenly over the base.
    Add the remaining dough on top and gently press.

  5. Step 5: Bake & Serve

    Place in the oven on the lower-middle rack.
    Bake for 45 minutes until golden brown.
    If browning too quickly, lower heat to 350°F (180°C).
    Remove from oven and immediately pour cooled syrup evenly over the hot kanafa.
    Let it absorb for a few minutes.Serve warm.

Video

Notes

Cooking Tips

  • Always coat kunafa thoroughly with ghee—this ensures crispiness.
  • Press the base firmly to prevent the filling from leaking.
  • Do not over-soak with syrup; add gradually.
  • For extra flavor, garnish with crushed pistachios.
  • Serve warm for the best texture and taste.