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Mini Kunafa Recipe Easy Homemade Irresistible Creamy Ricotta Dessert

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This mini kunafa recipe uses creamy ricotta cheese and shredded kunafa dough baked in muffin tins for a quick, easy, and deliciously creamy dessert with crispy golden edges.

Ingredients

Scale
  • 300g shredded Kunafa/Kataifi dough (about 10.5 oz)
  • 100g unsalted butter, melted (about 7 tablespoons)
  • 250g ricotta cheese, creamy and smooth (about 1 cup)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water or orange blossom water (optional)
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped pistachios, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with butter or non-stick spray.
  2. Prepare the kunafa dough by gently shredding and loosening the strands to separate clumps.
  3. Place the shredded kunafa in a large bowl and pour the melted butter over it. Mix thoroughly to coat every strand.
  4. In a separate bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Stir in rose or orange blossom water if using.
  5. Take about 1 tablespoon of the buttered kunafa and press it firmly into the bottom and slightly up the sides of each muffin cup to form a nest.
  6. Spoon about 1 to 1.5 tablespoons of the ricotta mixture into the center of each nest.
  7. Cover the filling with another tablespoon of buttered kunafa, pressing gently to seal.
  8. Bake for 25-30 minutes until the kunafa is deeply golden and crispy on top.
  9. While baking, prepare the syrup by combining granulated sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water if desired.
  10. Remove the kunafas from the oven and immediately drizzle the warm syrup over each one.
  11. Let the mini kunafas cool for 5-10 minutes, then sprinkle with chopped pistachios.
  12. Serve warm or at room temperature.

Notes

Use fresh whole milk ricotta for best texture. Ensure kunafa strands are well coated with butter for crispiness. Pour warm syrup over hot kunafa to avoid sogginess. Serve soon after baking for best texture. Reheat leftovers gently in oven to revive crispness. For gluten-free, substitute kunafa dough with gluten-free shredded pastry or nut crusts. Vegan adaptations possible with coconut cream and vegan butter.

Nutrition

Keywords: mini kunafa, ricotta dessert, easy kunafa recipe, creamy kunafa, Middle Eastern dessert, kunafa muffin, quick dessert, phyllo dough dessert

Find it online: https://bouncybowl.com/mini-kunafa-recipe-easy-homemade-irresistible-creamy-ricotta-dessert/