Kunafa choclate Recipe- Lebanese Special
- Prep Time10 min
- Cook Time10 min
- Perform Time2 hr
- Total Time2 hr 20 min
For the Kunafa:
- 400g kunafa dough (shredded phyllo dough, available in
- Middle Eastern stores)
- 200g unsalted butter, melted
- 2 tablespoons sugar (optional, if you like a sweeter crust)
For the Chocolate Filling:
- 200g dark or milk chocolate (chopped or chocolate chips)
- 100ml heavy cream
- 2 tablespoons butter
For the Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose or orange blossom water (optional)
Prepare the Syrup :
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat.
Reduce the heat and let it simmer for 10 minutes until the syrup thickens slightly.
Remove from heat and stir in the rose or orange blossom water (if using). Let it cool.
Prepare the Chocolate Filling :
In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate. Stir until the chocolate melts and forms a smooth, creamy ganache. Set aside.
Prepare the Kunafa:
Preheat the oven to 180°C (350°F).
In a large bowl, combine the kunafa dough with melted butter and sugar (if using). Mix thoroughly so all the dough is coated with butter.
Grease a round or square baking pan with butter or non-stick spray.
Press half of the buttered kunafa dough evenly into the bottom of the pan, creating a solid base layer.
Add the Chocolate Filling :
Pour the prepared chocolate ganache evenly over the kunafa base.
Gently spread it to cover the entire surface.
Top with More Kunafa :
Spread the remaining buttered kunafa dough over the chocolate filling, pressing down gently.
Bake the Kunafa :
Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and crispy.
Add Syrup :
Once the kunafa is done baking, remove it from the oven.
Immediately pour the cooled syrup over the hot kunafa, allowing it to soak in and add sweetness and moisture.
Serve and Enjoy :
Let the kunafa sit for 10-15 minutes to absorb the syrup.
Slice into squares or wedges and serve warm for the best experience!
Recipe Note:
Kunafa Dough: You can find kunafa dough (also known as kataifi) in Middle Eastern or Mediterranean grocery stores, or sometimes in large supermarkets. It comes shredded and can be frozen, so make sure to thaw it before using.
Butter: Make sure to use unsalted butter for a better balance of flavor. The butter should be fully melted before mixing with the kunafa dough.
Chocolate: Dark chocolate gives the dessert a rich, slightly bitter flavor, while milk chocolate will give it a sweeter, creamier taste. Feel free to adjust based on your preference.
Syrup: If you prefer a less sweet kunafa, you can reduce the amount of sugar in the syrup or skip it entirely. The syrup is crucial for soaking into the kunafa to create its signature moist, syrupy texture.
Serving Tip: Kunafa chocolate is best enjoyed warm, as the chocolate will be gooey and melty. However, you can store leftovers in an airtight container at room temperature for a day or two.
Variation: For an added twist, consider adding crushed nuts like pistachios or walnuts between the layers for extra crunch and flavor.
