RecipesBaking And Sweets

Kunafa style cake Recipe with ricotta and apple

Kunafa is traditionally made for Ramadan, it helps to stave hunger away on the long fasting days.

Vegetarian
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Ingredients

For the recipe:
  • 1 pack frozen filo pastry shredded extra fine (kanafe pastry should be used, but this is a good substitute if not readily available)
  • ¼ / 70g block butter
  • 1 teaspoon organic cinnamon spice
  • 1 tablespoon sugar
Filling
  • 1 x 125g mozzarella ball grated
  • 1 x 250g tub ricotta cheese
  • 3 tablespoons sugar
  • 1 dessert apple peeled and grated or 10 chopped majoul dates
  • 1 tablespoon fresh lemon juice
  • 100g organic pine nuts
  • 1 teaspoon organic cinnamon
  • 2 teaspoons organic orange blossom water
Syrup for top
  • 200ml water
  • 1 tablespoon sugar
  • 2 teaspoons organic rosewater
  • Chopped toasted pistachios to finish on top of the cake

Kunafa is traditionally made for Ramadan, it helps to stave hunger away on the long fasting days. My recipe has been adapted as the traditional Arabic pastry and cheese is not always easy to get here, but this version is so tasty that you wouldn’t feel cheated.

Top tip: make syrup for the cake the day before

Method

01
First make the syrup and fridge overnight
02
Put the water, sugar and rosewater in a pan and heat till the sugar has dissolved
03
Boil the mixture for 10 minutes to make into a syrupy sauce
04
Next prepare the pastry
05
With a large knife carefully cut the filo pastry roll without unfolding lengthways
06
You will need to cut the pastry very, very fine like spaghetti
07
Melt the 70g butter
08
Combine the shredded filo pastry with the butter, cinnamon and sugar
09
Divide into two and layer a greased tin with half
10
Press down gently and set aside

Filling

01
Mix all the “filling” ingredients together in a bowl till evenly distributed
02
Spread the mixture over the first pastry layer in the prepared tin
03
Add the final pastry layer to the top, spreading out evenly
04
Cook at 180’c for about 25-35 minutes till browned on top and crispy
05
Remove from oven
06
Carefully tip upside down on a flat plate
07
Drizzle the top with the chilled syrup
08
Cool the cake and chill for a minimum of four hours
09
Serve in slices just as it is - delicious!