Kunafa Rolls: A Delightful Middle Eastern Dessert
Inspired by the talented @cleobuttera, I have adapted her recipe to create these exquisite Kunafa rolls with a unique twist. These rolls are a delightful fusion of traditional Middle Eastern flavours and a modern twist, perfect for any dessert table. Infused with vibrant orange zest, aromatic orange blossom, and warm cardamom powder, these Kunafa rolls are baked to golden perfection. They are then generously drizzled with a fragrant orange blossom sugar syrup, adding an extra layer of sweetness and aroma.
Traditionally, Kunafa is made with clotted cream (Ashta), but I’ve opted for ricotta cheese in this version, which brings a delightful creaminess and subtle tanginess that pairs beautifully with the citrus notes. This recipe is perfect for those who love classic desserts with a contemporary touch. I hope you enjoy making and savouring these delicious Kunafa rolls as much as I enjoyed creating them!
Basic Ingredients for Kunafa Rolls
Sugar Syrup:
Sugar: Sugar is the primary sweetener in the syrup, providing the necessary sweetness that balances the flavours of the dessert.
Water: Water is used to dissolve the sugar and create a syrupy consistency.
Lemon Juice: Lemon juice adds a slight tanginess to the syrup, enhancing its flavour profile and helping to prevent crystallisation
Orange Blossom Water: This fragrant water adds a floral, citrusy aroma that complements the zest in the Kunafa rolls, giving the syrup a distinctive Middle Eastern touch.
Ricotta Filling:
- Ricotta Cheese: Ricotta provides a creamy and slightly tangy base for the filling, making the Kunafa rolls rich and luscious.
- Icing Sugar: This finely powdered sugar sweetens the ricotta filling without adding any graininess, ensuring a smooth texture.
- Orange Blossom Water: Enhances the ricotta filling with a delicate floral and citrus flavor that pairs beautifully with the orange zest.
- Orange Zest: Adds a fresh, vibrant citrus flavor to the filling, enhancing the overall taste and aroma.
- Cardamom Powder: This spice adds a warm, slightly sweet, and aromatic flavor that complements the citrus notes and adds depth to the filling.
For the Kunafa Rolls:
- Fresh Kunafa Dough: Kunafa dough, also known as Kataifi, is a shredded phyllo pastry that becomes crisp and golden when baked, providing a delightful contrast to the creamy filling.
- Clarified Butter (Ghee): Clarified butter is used to coat the Kunafa dough, helping it achieve a crispy, golden-brown texture. It also adds a rich, nutty flavor.
- Ground Pistachios: Used for garnish, pistachios add a nutty flavour and a delightful crunch, as well as a vibrant green colour that enhances the presentation of the dessert.
Alternative Ingredients:
- Clarified Butter (Ghee): While traditionally used, you can substitute with vegan butter for a plant-based version. Ghee adds a rich and nutty flavour, enhancing the overall taste of the Kunafa rolls.
- Honey: As an alternative to sugar syrup, honey can be used for a natural sweetness. It adds a unique flavor and pairs well with the citrus and floral notes of the orange blossom.
Preparation Tips for Kunafa Rolls
- Working with Kunafa Dough: Keep the unused Kunafa dough covered with a damp kitchen towel to prevent it from drying out while you work.
- Ensuring Smooth Ricotta Filling: Make sure the ricotta cheese is at room temperature before mixing to ensure a smooth and creamy filling.
Serving Tips for Kunafa Rolls
- Garnish: Sprinkle ground pistachios or almonds on top of the Kunafa rolls for added crunch and a beautiful presentation.
- Serving: Serve warm or at room temperature with a cup of strong coffee or mint tea for a delightful dessert experience.
Storage Tips
Cooling Before Storage: Allow the Kunafa rolls to cool completely at room temperature before storing. Storing them while still warm can cause condensation, making them soggy.
Airtight Containers: Store the cooled Kunafa rolls in an airtight container. This helps to keep them crisp by preventing moisture from getting in.
Layering with Parchment Paper: If you need to stack the Kunafa rolls, place a piece of parchment paper between the layers to prevent them from sticking together.
Refrigeration: Kunafa rolls can be stored in the refrigerator for up to 3-4 days. Ensure they are in an airtight container to maintain their texture and flavor.
Freezing for Longer Storage: For longer storage, Kunafa rolls can be frozen. Place the rolls in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe airtight container or a zip-lock bag. They can be frozen for up to 2 months.
Reheating: To reheat refrigerated or frozen Kunafa rolls, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the rolls on a baking sheet and bake for 10-15 minutes, or until they are heated through and crispy.
Avoiding Microwave Reheating: It’s best to avoid reheating Kunafa rolls in the microwave, as this can make them soggy and lose their crispiness.
Kunafa Rolls (Full Recipe)
Kunafa Rolls
Ingredients
Sugar Syrup
- 2 cups sugar
- 1 cup water
- ½ lemon, juiced
- 1 tsp orange blossom water
Ricotta Filling
- 400 g ricotta cheese
- 1 tbsp icing sugar
- 1 tsp orange zest
- pinch cardamom
Kunafa Rolls
- 500 g fresh kunafa
- 2 cups clarified butter, per instructions below, melted, and cooled slightly
- ground pistachios, for garnish
Instructions
- To make the sugar syrup, combine the sugar and water in a small saucepan, over medium- high heat; bring to a boil, stirring until the sugar dissolved. Lower heat and leave to simmer for 10 minutes without stirring. Remove from heat, stir in orange blossom or vanilla essence; leave to cool.
- To make the filling, in a medium size bowl combine the ricotta cheese, orange zest, orange blossom and cardamon powder.
- To prepare the kunafa rolls, cut a layer of the kunafa into 5x12cm stands (make sure to cover the unused Kunafa with a damp kitchen tower to prevent it from drying out). Remove 1 cm of the stand and place it horizontally over the upper side of the larger strand to form a ‘T’. Place a couple teaspoons of the ricotta mixture over the thin strand, fold over the sides of the thin strand and tightly roll over to form a little cigar shaped roll. Place the kunafa roll seam down in a shallow baking pan greased with butter or ghee. Continue this same process with the rest of the kunafa.
- Allow the baking pan to rest at room temperature for an hour, until the pastry dries out before you bake.
- Pre-heat the oven at 200°C. Pour the clarified butter over the kunafa rolls and bake for 35 to 40 minutes, until the kunafa develops a beautiful golden brown colour.
- Remove from the oven and with thongs transfer the Kunafa roll on a kitchen towel to drain the excess butter and place in another shallow pan. Pour the sugar syrup on top of the kunafa rolls and allow the syrup to soak in the rolls. Gently remove the rolls with a thong on the serving platter and garnish with ground pistachio before serving.
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