Kunafa, known as künefe in Turkish and related variations across the Balkans and Greece, is a cherished Arabic dessert. It features a delicate spun pastry, kataifi, bathed in a sweet sugar syrup called attar.
Traditionally, Kunafa is layered with cheese and often augmented with ingredients like clotted cream, pistachios, or other nuts, varying by region. This dessert enjoys popularity throughout the Middle East and beyond, where it’s celebrated both for the string pastry itself and as a complete culinary delight.
If you’re looking for delicious low-calorie Kunafa without cheese and cream, this recipe is for you! What’s best is that to make this recipe, you don’t have to buy Phyllo dough. You’ll still get an authentic flavour at home with much lower calories!
No Cheese Kunafa | How to make Kunafa without cheese | Kunafa recipe
Ingredients
For cream substitute:
- Milk powder – 3 tbsp
- Corn flour – 2 tbsp
- Sugar – 2 tbsp
- Milk – 1 cup
For cream cheese:
- Milk – 1 liter
- Lemon – 1/2 or vinegar
For Sugar syrup:
- Sugar – 1/2 cup
- Water – 3/4 cup
- Cardamom – 1/4 tsp or rose water
For kunafa:
- Thin vermicelli – 250 g
- Butter – 2 tbsp
- Ghee – 1 tbsp for greasing
- Chopped pistachios – for garnishing
Instructions
- For the filling, add milk powder, corn flour and sugar in a pan and combine them together by adding milk without any lumps.
- Reduce the heat and cook it simmer for about 2 to 3 minutes until it thickens. slightly. Alow it to cool completely.
- Pour the whole milk into a heavy-bottomed saucepan and let it starts boil.
- Add the lemon juice or white vinegar to the hot milk. The milk will curdle and separate into white curds (solids). If it doesn't curdle completely, add a bit more lemon juice or vinegar until separation occurs. Pour the cuddled milk on a strainer and collect the solids.
- Grind the collected solids and prepare creme into a paste and keep it aside.
- In a saucepan, combine half cup of sugar and 3/4 cup of water. Bring the mixture to a boil over medium-high heat until it thickens slightly. Add a pinch of Cardamom powder as a flavor.
- In a large bowl, break the vermicelli noodles into small pieces using your hands. Add some butter over the vermicelli noodles and toss them together until they are evenly coated.
- Grease a non-stick pan or skillet with a bit of melted butter. Take half of the butter-coated vermicelli noodles and spread them evenly across the bottom of the pan, pressing down firmly.
- Pour the prepared creme cheese evenly over the vermicelli layer.
- Top the creamy layer with the remaining half of the vermicelli noodles, spreading them out and pressing down gently.
- Cook on low heat for about 10 – 15 minutes or until the bottom layer of vermicelli turns golden brown. Keep a close eye on it to prevent burning.
- Once the bottom layer is golden, carefully flip the Kunafa to another greesed pan. Cook the other side for an additional 10 – 15 minutes until it's golden brown and crispy.
- Immediately pour the cooled syrup evenly over it. The hot Kunafa will soak up the syrup.
- Garnish the kunafa with chopped pistachios. Allow the Kunafa to cool for a few minutes before slicing it.
Video
Step by Step Instructions
For the Filling
Add milk powder, corn flour, and sugar in a pan and combine them by adding milk without any lumps.
Reduce the heat and cook it simmer for about 2 to 3 minutes until it thickens. Allow it to cool completely.
Pour the whole milk into a heavy-bottomed saucepan and let it start to boil.
Add the lemon juice or white vinegar to the hot milk. The milk will curdle and separate into white curds. If it doesn’t curdle completely, add a bit more lemon juice or vinegar until separation occurs. Pour the cuddled milk into a strainer and collect the solids.
Grind the collected solids prepare creme into a paste and keep it aside.
For the Sugar Syrup
In a saucepan, combine half a cup of sugar and 3/4 cup of water. Bring the mixture to a boil over medium-high heat until it thickens slightly. Add a pinch of Cardamom powder as a flavor.
For the Kunafa Dough
In a large bowl, break the vermicelli noodles into small pieces using your hands. Add some butter over the vermicelli noodles and toss them together until they are evenly coated.
Grease a non-stick pan or skillet with a bit of melted butter. Take half of the butter-coated vermicelli noodles and spread them evenly across the bottom of the pan, pressing down firmly.
Pour the prepared creme cheese evenly over the vermicelli layer.
Top the creamy layer with the remaining half of the vermicelli noodles, spreading them out and pressing down gently.
Cook on low heat for about 10 – 15 minutes or until the bottom layer of vermicelli turns golden brown. Keep a close eye on it to prevent burning.
Once the bottom layer is golden, carefully flip the Kunafa to another greased pan. Cook the other side for an additional 10 – 15 minutes until it’s golden brown and crispy.
Immediately pour the cooled syrup evenly over it. The hot Kunafa will soak up the syrup.
Garnish the Kunafa with chopped pistachios. Allow the Kunafa to cool for a few minutes before slicing it.
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