Vegan Kunafa (Knafeh) | Shredded Phyllo And Sweet Cheese Dessert Recipe

Posted on
 shredded phyllo and sweet cheese dessert vegan kunafa (knafeh) | shredded phyllo and sweet cheese dessert Recipe


The vegan version of kunafa (knafeh), a traditional Middle-Eastern shredded phyllo dough and sweet cheese dessert, soaked in orange blossom syrup and topped with pistachios!

Author: Zena
Recipe type: Dessert
Cuisine: Middle Eastern
Serves: about 20 slices


Kunafa Dough:

1 lb kataifi (shredded phyllo dough)
1 cup vegan butter

Sweet Cheese Filling:*

1¼ cup cashews (soaked for at least 2 hours if you don’t have a high speed blender)
5 cups warm water
¾ cup tapioca starch
1.5 tbsp olive oil
1.5 tbsp lemon juice
1.5 tsp salt

Orange Blossom Syrup:

1 cup water
2 cups coconut or raw sugar (normal sugar will work fine as well, but brown sugars give it the caramel color)
1 tsp lemon juice
1 tbsp orange blossom water**


Crushed pistachios


1. Preheat panggangan to 350F.
2. Chop the kataifi into segments to fit inside the food processor. Process until the dough is shredded into small, crumbly strands instead of clumped together.
3. Melt butter in the microwave or over a saucepan. Place the shredded dough into a large bowl. Pour melted butter over the dough and mix together until the dough is completely coated with butter. This works best if you use your hands.
4. Lightly grease the sides of a 9x13in baking dish or 12 in round baking pan. Divide the dough in half. Cover the bottom of the baking dish with half of the dough, and press with your hands to pack it down. Press some of it up the sides of the pan as well.
5. Put all ingredients for sweet cheese filling in a high speed blender. You may need to separate it into 2 batches so it will fit in the blender. Blend until completely smooth, 1-2 minutes.
6. Once it has all been blended, pour the filling into a pot or large saucepan, over medium high heat. Constantly stir. After a few minutes, the mixture will begin to separate. Keep stirring until the mixture becomes an even, stretchy, melted mozzarella-like consistency. This will take about 5 minutes. Once the stretchy cheese consistency has been achieved, pour this filling over the layer of dough in the baking pan.
7. Wait about 5 minutes for the cheese to begin to cool. Then, sprinkle the other half of dough evenly over the cheese layer. Press it down softly to even the layer out.
8. Leave out for 5 more minutes before putting it into the oven. Bake for 35-45 minutes, until the top of the dough is visibly browned.
9. While the kunafa bakes, prepare the orange blossom syrup. Combine sugar and water in a saucepan over medium-high heat, and stir constantly. Bring to a boil. Once it boils, add lemon juice and simmer for 3-5 more minutes. Remove from heat and stir in orange blossom water. Set the syrup aside.
10. Remove kunafa from the oven, and let cool for at least 5 minutes before attempting to flip the dessert. Flipping it is optional, but will make the finished dessert more visually appealing. First, loosen the kunafa from the edges of the dish with a knife. Cover the top of the baking dish with a large, flat baking sheet or other large, rectangular serving dish. Flip the baking dish while it is covered by the sheet, so it will end up on the baking sheet.
11. Top the kunafa with crushed pistachios. Pour ¼-1/3 of the orange blossom syrup evenly over the dessert (depending on how sweet you would like it.) Serve immediately while still hot, with extra syrup on the side. Slice, drizzle with extra syrup, and enjoy!

**Available from international grocery stores or online!

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *