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Kunafa Recipes: How to Bomb the Diet

Oriental sweets have their lovers who find in their varieties great pleasure, and despite the multiplicity of types of oriental sweets, there are certain types that receive everyone’s approval and sit on the throne of sweets in all Arab occasions such as the holy month of Ramadan, and among the most prominent of these types.” The kunafa tray, which has a purely oriental basis, is served with nuts, cream or custard, and recently some were presented with Nutella chocolate, as well as the Ottoman kunafa, which has become one of the most important types of kunafa that many love due to the inclusion of cream and fruits such as mango and banana in its contents.

Therefore,I present to you more than one way, not to make kunafa, but to bomb the diet. If you want to end the week in peace, please do not continue the article, because just the pictures will raise your weight.


kunafa with cheese


  • ½ kilo (500 gm) of kunafa.
  • A cup (226 g) of melted butter
  • ½ kilo (500 g) ricotta cheese.
  • 1/4 cup (50 g) of cream.
  • A tablespoon (12.5 g) of sugar.
  • A teaspoon (5 g) of vanilla.

sherbet (syrup):

  1. 2 cups (400 g) sugar.
  2. A cup (250 ml) of water.
  3. A teaspoon (5 g) of lemon juice.
  4. Cinnamon stick (optional).


1. Put the sugar and water in a large saucepan over a medium heat, and stir until the sugar dissolves. When it begins to boil, reduce the temperature, then add the lemon juice and cinnamon sticks, and let it boil over a low heat until it becomes thick.

2. Remove the syrup from the heat, and leave it to cool to room temperature before using it.

3. Put the cheese, sugar, cream and vanilla in a bowl, and stir well until the ingredients are mixed.

4. Heat the oven at a temperature of 200 degrees Celsius.

5. Put the kunafa and ghee in a large bowl, stir well and cut it into small pieces.

6. Put two thirds of the kunafa in the tray and distribute it evenly, then press it well with the palm of your hands or the bottom of a cup, and make edges of the kunafa around the edges of the tray to protect the cheese from burning during cooking.

7. Put the cheese mixture, spread it evenly over the kunafa, then put the rest of the kunafa until it covers the cheese well, and roll it out gently.

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8. Put the tray in the oven for 35-40 minutes, until it turns golden.

9. Take the kunafa out of the oven, and water it with syrup as soon as it comes out while it is hot.

10. Leave the kunafa in the tray for ten minutes until the syrup is absorbed, then flip it on a serving plate, decorate the face with nuts, and serve hot.

Kunafa cones



  • ½ kilo (500 g) konafa.
  • ¾ cup (169.5 g) melted butter.
  • 2 cups (400 g) cream of Chantilly or whipped cream for desserts.
  • 1 cup (200 g) chopped nuts.
  • A cup (250 ml) syrup.


  1. Preheat the oven to 180 ° C.
  2. Put the kunafa and ghee in a large bowl, and stir gently so that the kunafa does not break down. Roll the kunafa on metal cones, then put it in the oven for 20-25 minutes, until it turns golden.
  3. Remove the cones and water them with the syrup, and set them aside for ten minutes until the syrup is absorbed.
  4. Stuff the konafa cones with cream or nutella, then garnish with ground nuts, and serve.

Molten Kunafa


  • ½ kilo (500 g) kunafa.
  • ¾ cup (169.5 g) melted butter.
  • ½ cup (120 ml) syrup.
  • ½ kilo (500 g) chocolate, cut into cubes. 1
  • cup (250 ml) liquid cream.


  1. Cut the kunafa into small pieces, then put them in a large bowl.
  2. Put the ghee in a large frying pan over a medium heat, then add the kunafa, and stir until golden brown.
  3. Put the kunafa in a large bowl, then add the sherbet, and stir until it holds together a little.
  4. On medium heat, heat the cream, then pour it over the chocolate, and stir until melted.
  5. Cover the molten molds with cling film, then place the kunafa in the bottom and the edges of the molds, and press until it sticks.
  6. Pour the chocolate over the kunafa, then cover it with the kunafa again, then put it in the refrigerator.
  7. When serving, flip the konafa in a serving dish, then remove the paper, heat it in the microwave for a minute, then serve.

Mango Kunafa



  • ½ kilo Kunafa
  • ½ cup (120 ml) syrup.
  • ½ cup ghee
  • ½ liter mango juice (fresh or canned)
  • 3 cups whipping cream
  • 1 kilo mango, peeled and diced


  1. heat the oven
  2. Mix the kunafa with sugar and ghee.
  3. Spread the kunafa on an oven tray and bake for 15-25 minutes.
  4. Cut the kunafa with your hands into small pieces.
  5. In a glass bowl, put one layer of the kunafa pieces.
  6. Pour some mango juice on it.
  7. Add the whipped cream.
  8. Add mango pieces.
  9. Repeat the layers: Konafa, juice, whipped cream, mango for more layers.
  10. serve cold

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