Kunafa Mabrouma (Rolled Kunafa) with pistachios is one of the most beloved desserts in the Levant, especially in Jordan, Syria, Palestine, and Lebanon. Known for its crispy golden strands of pastry filled with premium pistachios, this dessert is a symbol of festive gatherings, weddings, and family celebrations.
Unlike the traditional Kunafa with cheese, this version highlights the richness of pistachios (fustuq Halabi), paired with delicate syrup flavored with rosewater or orange blossom water. The result is a dessert that perfectly balances sweetness, crunch, and fragrance.
Ingredients
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½ kg kunafa dough (fresh or frozen, shredded)
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200 g clarified butter or ghee (or a mix of half butter, half ghee)
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2 cups pistachios, coarsely crushed
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1 tbsp light syrup (to bind the pistachios)
For the Syrup (Qatar):
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2 cups sugar
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1 cup water
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A squeeze of lemon juice
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1 tsp rosewater or orange blossom water
Preparation Steps
1. Prepare the Pistachio Filling
Mix the crushed pistachios with 1 tablespoon of light syrup until they hold together slightly. This helps form a firm, flavorful filling.
2. Shape the Kunafa Rolls
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Spread a thin layer of shredded kunafa dough on a clean surface (lined with parchment paper or a metal tray).
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Brush lightly with melted ghee.
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Place a strip of pistachio filling along one edge and roll tightly, just like a Swiss roll.
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Cut into 5–6 cm pieces, depending on your preference.
3. Bake the Kunafa
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Arrange the rolls in a greased baking tray.
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Bake in a preheated oven at 180°C (350°F), first from the bottom until lightly browned, then under the broiler for a golden top.
4. Prepare the Syrup
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In a saucepan, combine sugar, water, and lemon juice.
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Boil until slightly thickened (it should coat your fingers when tested).
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Add rosewater or orange blossom water at the end and let it cool.
5. Finish & Serve
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Pour cooled syrup over the hot kunafa rolls immediately after baking.
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Garnish with extra crushed pistachios.
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Serve warm for the best flavor and texture.
Expert Tips
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Roll the kunafa tightly to prevent it from unraveling during baking.
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If using frozen kunafa dough, separate and fluff the strands before use.
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Pistachios can be swapped for cheese or cream filling to create delicious variations.