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Prepare to fall in love with Kunefe, the latest sensation captivating the culinary world! In an era dominated by global flavors, this dessert stands out for its ease of trasport and adaptability. Picture layers of crispy, shredded phyllo dough enveloping a luxurious blend of creamy ricotta, mozzarella, and pistachio, all soaked in a fragrant syrup infused with hints of rose water. As international flavors gain traction on dessert menus1, Kunefe shines as a unique and lighter alternative that's sure to leave a lasting impression.


  • 200 g Phyllo Pastry
  • 125 ml Butter, melted
  • 20 ml Milk
  • 100 g Mozzarella , grated
  • 300 g Ricotta
  • 100 ml Pistachios, chopped
  • 25 ml Sugar
  • A pinch Nutmeg
  • 500 ml Water
  • 225 g Sugar
  • 2 tsp Lemon Juice


  1. Preheat oven to 200ºC.
  2. Place phyllo pastry in a food processor and chop up finely.
  3. Stir in the melted butter and milk and line a square heavy baking dish with half of this mixture.
  4. Mix the cheeses with the pistachios, sugar & nutmeg and spread onto the shredded filo.
  5. Finally add the remaining shredded pastry and bake for 30 45 minutes until golden brown.
  6. Make a sugar syrup by boiling water with sugar and lemon juice.
  7. Cook until reduced by a third and it becomes nice and thick.
  8. Stir in rose water to taste.
  9. Remove from the oven, ladle the hot syrup over it and serve.

1Technomic, Dessert demand in Canada Foodservice data&nbs

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