Introduction
Mini Kunafa with Cheese are bite-sized, crunchy nests made from kataifi (kunafa) pastry, filled with melty mozzarella and finished with a fragrant cardamom-lemon syrup. Perfect as a Ramadan treat, party dessert, or TikTok-worthy snack — these golden mini kunafas are crunchy on the outside and irresistibly stringy inside.
Yields: 12 mini kunafas
Prep time: 15 minutes (+ relaxing/handling time)
Cook time: 20–25 minutes
Total time: ~40 minutes
Ingredients (for 12 mini kunafas)
Pastry & filling
- ½ packet kataifi (kunafa) pastry (about 200–250 g, shredded phyllo)
- 113 g (½ cup) melted butter
- 160 g (about 6 oz) low-moisture mozzarella (or Akkawi, low-moisture ricotta)
- ½ cup crushed or ground pistachios (for garnish)
Syrup (attar or light honey alternative)
- 1 cup (240 ml) water
- 2 cups (400 g) granulated sugar
- 1 tsp ground cardamom (or 3 whole cardamom pods)
- Juice of ½ lemon
- Optional: a few drops of orange blossom water (for authentic flavor)
Conversion notes: 113 g butter = ½ cup. 160 g mozzarella ≈ 6 oz.
Step-by-step Instructions
1. Prepare the kunafa pastry
- Cut the kataifi strands into ~15 cm (6 in) lengths .
- Gently loosen and separate the strands with your fingers so they’re pliable .
2. Brush with butter
- Using a pastry brush, generously coat the loosened strands with the melted butter until glossy and flexible .
3. Shape the nests
- Place a handful of buttered kataifi into each muffin cup, forming a small nest and leaving a shallow well in the center .
4. Fill and seal
- Press a small piece of mozzarella into the center of each nest .
- Cover with a little more kataifi, crossing strands over the top to enclose the cheese. Press gently to seal.
5. Bake
- Bake in a preheated oven at 180 °C (356 °F) for 20–25 minutes, or until the nests are deep golden brown .
6. Make the syrup
- While baking, bring water, sugar, and cardamom to a boil. Let boil 5 minutes, then add lemon juice. Remove from heat and let the syrup cool slightly. Add 2–3 drops of orange blossom water if using.
7. Finish
- Immediately after removing from the oven, pour warm syrup or light honey over each hot mini kunafa so the pastry soaks it .
- Carefully unmold and sprinkle with crushed pistachios (Photo 5). Serve warm for the best stretchy cheese pull.
Chef’s Tips
- Use low-moisture mozzarella or Akkawi for the best melt without excess water. If using fresh mozzarella, pat dry first.
- Add orange blossom water or a dash of rose water to the syrup for an authentic Middle Eastern aroma.
- For crispier texture, make sure the kataifi strands are well separated and fully coated in butter.
- Store in an airtight container at room temperature up to 2 days. Reheat briefly in the oven to refresh the crispness.
For more Recipes click here
Mini Kunafa Cheesecake Bites
Description
Mini Kunafa with Cheese are crispy golden nests made from shredded kataifi pastry, filled with gooey mozzarella, and soaked in a fragrant cardamom-lemon syrup. This irresistible Middle Eastern dessert offers the perfect balance of crunchy texture and creamy sweetness. Easy to prepare, elegant to serve, and ideal for Ramadan, festive gatherings, or any sweet craving. Serve warm for that signature stretchy cheese pull that makes every bite unforgettable.
Ingredients:
Pastry & filling
Syrup (attar or light honey alternative)
Instructions:
step 1
Prepare the kunafa pastry
- Cut the kataifi strands into ~15 cm (6 in) lengths .
- Gently loosen and separate the strands with your fingers so they’re pliable .
Step 2
Brush with butter
Using a pastry brush, generously coat the loosened strands with the melted butter until glossy and flexible .
Step 3
Shape the nests
Place a handful of buttered kataifi into each muffin cup, forming a small nest and leaving a shallow well in the center .
Press a small piece of mozzarella into the center of each nest .
Cover with a little more kataifi, crossing strands over the top to enclose the cheese. Press gently to seal
Step 4
Bake
Bake in a preheated oven at 180 °C (356 °F) for 20–25 minutes, or until the nests are deep golden brown
Step 5
Make the syrup
While baking, bring water, sugar, and cardamom to a boil. Let boil 5 minutes, then add lemon juice. Remove from heat and let the syrup cool slightly. Add 2–3 drops of orange blossom water if using.
step 6
Finish
Immediately after removing from the oven, pour warm syrup or light honey over each hot mini kunafa so the pastry soaks it
Carefully unmold and sprinkle with crushed pistachios .
Serve warm for the best stretchy cheese pull.
Note
- Use low-moisture mozzarella or Akkawi for the best melt without excess water. If using fresh mozzarella, pat dry first.
- Add orange blossom water or a dash of rose water to the syrup for an authentic Middle Eastern aroma.
- For crispier texture, make sure the kataifi strands are well separated and fully coated in butter.
- Store in an airtight container at room temperature up to 2 days. Reheat briefly in the oven to refresh the crispness.
