Description
Delicious small kunafas filled with soft cheese, topped with syrup and pistachios, perfect for sharing.
Ingredients
Scale
- 1 cup shredded phyllo dough
- 1/2 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon rose water (optional)
- Chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded phyllo dough with melted butter until evenly coated.
- Grease muffin tins and press the phyllo dough mixture into the bottom and sides of each cup.
- Mix ricotta cheese, mozzarella cheese, and half of the sugar in another bowl. Spoon the cheese mixture into the phyllo cups.
- Bake in the preheated oven for about 20-25 minutes or until golden and crisp.
- Combine the remaining sugar and water in a saucepan. Bring to a boil and let simmer for 10 minutes. Add rose water if using.
- Drizzle the syrup over the baked mini kunafas and garnish with chopped pistachios. Serve warm.
Notes
Serve warm for the best texture. Can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: kunafa, dessert, Middle Eastern dessert, sweet treats, mini desserts