Nutella Kunafa

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Assembly Time: 10 minutes
Total Time: 50–55 minutes

Intensity Ratings (1–5 scale):

• Difficulty: 2/5 (Simple assembly, no complex techniques)

• Activity Level: 3/5 (Some hands-on shredding and layering)

• Mess Factor: 3/5 (Butter and kunafa shreds can get sticky; use parchment)

• Patience Required: 2/5 (Quick baking, no rising or resting time)

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Why You’ll Love This

Traditional kunafa features melted cheese, sugar syrup, and crunchy shredded phyllo. This version swaps the cheese for creamy, rich Nutella, creating a dessert that’s both nostalgic and irresistibly modern. The buttery, golden kunafa crust contrasts beautifully with the warm, gooey chocolate-hazelnut center. Serve it warm for that perfect cheese-pull effect — except it’s Nutella.

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Ingredients

For the Kunafa Crust:

• 400g (14 oz) kunafa dough (shredded phyllo / kataifi), thawed if frozen

• 150g (¾ cup) unsalted butter, melted

• 2 tbsp granulated sugar (optional, for extra crunch)

For the Nutella Filling:

• 350g (1 ¼ cups) Nutella (or any chocolate-hazelnut spread)

• 100g (½ cup) whole milk ricotta cheese or cream cheese, softened (adds creaminess; optional but recommended)

For the Topping & Syrup (Optional but Traditional):

• 50g (½ cup) crushed pistachios or hazelnuts

• ½ cup simple syrup (equal parts sugar and water boiled with 1 tsp lemon juice) – skip if you prefer less sweetness, as Nutella is already sweet

Equipment:

• 10-inch (25 cm) round cake pan or cast-iron skillet

• Parchment paper

• Food processor (optional, for chopping kunafa)

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Method

1. Preheat and Prepare the Pan

Preheat your oven to 180°C (350°F).
Brush the bottom and sides of your pan generously with melted butter. Line the bottom with a circle of parchment paper for easier removal.

2. Prepare the Kunafa Dough

If your kunafa dough comes in long strands, place it in a large bowl. Using your fingers or two forks, gently tease the strands apart so they are loose and fluffy — this is the most hands-on step.
If the strands are very long (over 3 inches), pulse them in a food processor 4–5 times until they are 1–2 inch pieces. Do not over-process — you want texture, not crumbs.

Pour the melted butter over the shredded dough. Add the 2 tbsp sugar (if using). Toss with your hands until every strand glistens with butter.

3. Make the Filling

In a small bowl, stir together the Nutella and softened ricotta or cream cheese until smooth. This step prevents the Nutella from becoming too runny during baking and adds a subtle cheesecake-like creaminess. Set aside.

4. Assemble the Kunafa

Take half of the buttered kunafa dough and press it evenly into the bottom of the prepared pan. Press firmly but not densely — you want a compact yet airy crust.
Using a spatula or the back of a spoon, spread the Nutella mixture over the kunafa layer, leaving a ½-inch border around the edge.
Top with the remaining kunafa dough, gently pressing to cover the filling. Don’t worry if a little filling peeks through — it will caramelize beautifully.

5. Bake

Bake on the middle rack for 20–25 minutes, until the top is deep golden brown and the edges are crispy. For an extra-crunchy top, switch to broil (grill) for the last 1–2 minutes — watch closely to prevent burning.

6. Add Toppings and Syrup (Optional)

While the kunafa is still hot from the oven, drizzle 2–3 tablespoons of simple syrup over the top (if using). Immediately sprinkle with crushed pistachios or hazelnuts.
Let the kunafa rest in the pan for 5–10 minutes — this allows the Nutella to set slightly so it doesn’t run everywhere when sliced.

7. Invert or Serve from Pan

For a classic presentation, place a large plate over the pan and carefully flip the kunafa over so the bottom becomes the top (that side will be more evenly browned). If you’re nervous about flipping, serve directly from the pan — it’s equally delicious.

Slice into wedges. Serve warm. For the ultimate experience, add a scoop of vanilla ice cream or a dollop of whipped cream.

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in a 160°C (320°F) oven for 5–7 minutes or in a dry skillet over low heat. Avoid microwaving — it makes the kunafa soggy.

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Nutrition Information

Note: Nutrition values are estimates per serving (based on 10 servings, including all butter and Nutella, no optional syrup or nuts).