Baked kunafa layered with buttery pheni, khoya cream filling, mozzarella, and warm sugar syrup.
Calories
340kcal
Protein
9g
Carbs
32g
Fat
19g
Cook sugar and water until dissolved and lightly simmering, then add lemon juice and set aside.
Mix the crumbled khoya with cream until well combined.
Crush the pheni by hand and toss it with soft butter until coated evenly.
Press half the buttered pheni into a baking dish, spread the khoya cream mixture over it, add mozzarella, and top with the remaining pheni.
Bake at 180 degrees Celsius for 12 to 15 minutes until lightly golden. Drizzle with syrup, garnish with pistachios, and serve warm.
Kunafa brings together buttery pastry, creamy filling, and warm syrup in a dessert that feels rich, festive, and beautifully textured.
Serve warm straight from the oven with extra pistachios for a more dramatic dessert presentation.
Let the kunafa rest for a couple of minutes after syruping so the layers settle before slicing.
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