Best 4 Kanafeh Recipes With Cheese Or Cream

Syrian Kanafeh with Akkawi cheese
Kanafeh pinit

Kanafeh is one of the sweets spread in the countries of the Arab world, especially in the Levant and Egypt. And the white cheese (Akkawi), and in this article, we have presented all the methods for preparing kunafa with cheese and cream at home.

Cheese kunafa with semolina

Kunafa Recipe With Semolina

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Total Time 1 hr 10 mins Servings: 16 Calories: 526


The dough ingredients:

The cheese ingredients:

Sugar Syrup Ingredients


Prepare the Kunafa semolina

  1. Mix the ghee and semolina with sugar to get a dough ball.

  2. Put the dough in a preheated oven, at 180 degrees, for 10 minutes.

  3. Let the dough rest for 5 minutes and then put it in the mixer until it resembles sand.

  4. Mix akkawi cheese with sugar in a saucepan.

  5. Roll a cup of ghee on the tray, then put the dough powder in it.

  6. Gently press the dough with your hand, then sprinkle the mozzarella cheese on top, followed by the unsalted cheese.

  7. Put the tray into a preheated oven at 180 degrees for 30 minutes.

  8. Let the kunafa cool for 10 minutes, then turn it over so that the dough forms the top layer and the cheese the bottom layer.

  9. Add the syrup to her face and serve.

Prepare sugar syrup

  1. Bring a saucepan, and add water, sugar, orange blossom water, rose water, and lemon juice.

  2. Mix the ingredients together until the sugar dissolves.

  3. Put the pot on the fire, stirring until boiling.

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 8.9g45%
Cholesterol 37mg13%
Sodium 18mg1%
Potassium 83mg3%
Total Carbohydrate 97.1g33%
Dietary Fiber 1.6g7%
Sugars 66.7g
Protein 6.1g13%

Calcium 14%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Similar Recipe: Prepare Qatayef With Various Fillings

Kanafeh Madloa

Kanafeh Madloa is one of the most famous sweets spread in the countries of the Levant, and its origin goes back to Syria, where it first spread there and met a wide demand; Due to its distinctive, delicious taste and rich in milk cream, it is prepared on many occasions and banquets, especially in the blessed month of Ramadan and holidays, and it is considered one of the types of sweets that are easy to prepare and inexpensive.


Method of preparation:

  1. First, we start by crumbling the kunafa dough into small pieces, then we add the melted ghee, and rub it well by hand until the dough absorbs the entire amount of ghee, and becomes just like bulgur.
  2. Spread the knafeh dough in a large tray or pyrex plate, and with the palm of the hand we try to press it slightly until we flatten its surface.
  3. Put the kunafa tray on the fire a little without moving, and after three minutes have passed, we start stirring it every now and then for a quarter of an hour.
  4. Remove the tray from the heat, then set it aside to cool a little.
  5. Try to flatten the surface of the knafeh so that we distribute it well in the tray.
  6. Pour blossom water over it and distribute it well.
  7. Place the pistachios, almonds and pine nuts in a bowl and mix.
  8. Spread half the amount of the previous nuts evenly throughout the tray.
  9. Spread the syrup over the knafeh, then leave it aside for a quarter of an hour.
  10. Spread a thick layer of cream.
  11. Spread the rest of the amount of nuts on top as a kind of decoration, then put them in the refrigerator until they are firm.
  12. Take it out of the refrigerator, divide it into the shapes we want, and then serve it.

Kunafa Madloa with cream and semolina

Kunafeh dough Ingredients:

  • Milk cream ingredients:


  1. Mix the plain flour, fine semolina, and ghee in a bowl, then add orange blossom water and sweetened condensed milk, and mix the ingredients well until they are homogeneous.
  2. Pour the dough into an oven tray, then put it in a hot oven at a temperature of 150 ° C for twenty minutes until it dries, with stirring the dough every five minutes until it crumbles.
  3. Take the dough out of the oven and leave it aside in a cool place until it cools.
  4. Mix the dough with an electric mixer until it becomes elastic, and then sieve it with a coarse sieve.
  5. Grease a circular oven tray with the remaining amount of ghee, then pour the mixture into the tray and stack the dough well.
  6. Bake the dough in a warm oven at a temperature of 200 ° C for a period of twenty minutes, moving the tray from time to time until it becomes golden in color and continue stirring until the mixture boils.
  7. Pour the ready cream over the kunafeh dough.
  8. Passing a knife over the sides of the kunafa, then turning it over a serving dish, cutting it and serving hot with the syrup.

Best 4 Kanafeh Recipes With Cheese Or Cream

Difficulty: Intermediate Servings: 10

Syrian Kanafeh with Akkawi cheese

The kunafa ingredients:

The sugar syrup ingredients:


Off On

Preparing the sugar syrup:

  1. Dissolve the sugar in the water, and leave the mixture on medium heat until it boils.

  2. Reduce the heat, pour the blossom water, and the lemon juice, then remove the mixture from the heat.

  3. Set the syrup to cool completely.

Preparing the Kanafeh:

  1. Cut the cheese into small pieces, and leave it to soak overnight in an appropriate amount of cold water.

  2. Keep changing the soaking water from time to time. So that you get rid of the salt of the cheese.

  3. Remove the cheese pieces from the water, and put them in a colander; so that you get rid of the excess water completely.

  4. Put the ghee, 1/4 cup of the prepared sugar syrup, and the knafeh dough in the bowl of an electric mixer.

  5. Mix the previous ingredients well, then spread them on an oven tray.

  6. Put the tray in a preheated oven for ten minutes.

  7. Until the dough dries up a bit take out the tray, and leave it on the kitchen table until it cools a little.

  8. Start by crumbling the dough with your hands, and sifting it until you have a fine-textured Kanafeh powder.

  9. Spread a little ghee on the bottom of a non-stick oven tray, and sprinkle knafeh powder on it.

  10. Spread the cheese pieces, and put them in a preheated oven until they are browned on the bottom side only.

  11. Make sure to move the tray from time to time, to make sure that it is browned from all sides, and to get rid of the excess water in the cheese.

  12. Take the knafeh from the oven, and put it carefully in a larger tray.

  13. Cut the hot knafeh, and sprinkle a little bit of the sugar syrup on its face.

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