Crisp and golden kunafa pastry folded into triangles, filled with sweet cheese or nutty filling, soaked in fragrant syrup, and topped with crushed pistachios—an irresistible Middle Eastern treat perfect for festive occasions. These pastries combine the crunchy texture of baked kataifi dough with a luscious filling and aromatic syrup, creating a dessert that’s both elegant and satisfying.

Why You’ll Love This Recipe

Pistachio kunafa triangles are a delightful twist on traditional kunafa. They’re easier to serve, fun to assemble, and provide a perfect balance of texture and flavor. The crispy exterior gives way to a creamy center, while the syrup adds just the right amount of sweetness. Whether you’re entertaining guests or craving something special, these treats deliver a rich cultural experience in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pastry
kataifi (kunafa) dough, thawed
unsalted butter, melted

For the filling
ricotta cheese or sweetened cream cheese
powdered sugar
orange blossom water (optional)

For the syrup
sugar
water
lemon juice
rose water or orange blossom water (optional)

For topping
finely chopped pistachios

directions

Preheat oven to 375°F (190°C). Lightly grease a baking tray.
Prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer for about 10 minutes until slightly thickened. Add rose or orange blossom water if using. Let the syrup cool completely.
In a small bowl, mix the ricotta or cream cheese with powdered sugar and optional orange blossom water until smooth. Set aside.
Gently pull apart and loosen the kataifi dough with your fingers. Brush generously with melted butter and divide into equal portions.
Place a spoonful of the filling at one end of each portion. Fold over repeatedly to form a triangle, similar to shaping a samosa.
Arrange the triangles on the prepared baking tray and brush the tops with more butter.
Bake for 25–30 minutes or until the kunafa is golden brown and crisp.
While still hot, pour the cooled syrup over the triangles. Allow them to soak briefly.
Garnish with finely chopped pistachios and serve warm or at room temperature.

Servings and timing

This recipe makes approximately 15–18 triangles.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: Approximately 50 minutes

Variations

Nut filling: Replace the cheese filling with a mixture of ground pistachios, sugar, and a touch of cinnamon.
Chocolate twist: Add a small piece of dark chocolate to the filling for a rich surprise.
Mini triangles: Make bite-sized versions for party platters or elegant dessert tables.
Coconut addition: Mix shredded coconut with the filling for added texture and flavor.
Syrup flavoring: Infuse the syrup with saffron or a cinnamon stick for a unique aromatic note.

storage/reheating

Store leftover kunafa triangles in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for 8–10 minutes to restore crispness. Avoid microwaving, as it will soften the pastry.
Do not freeze assembled triangles, as the texture of kataifi dough may become soggy after thawing.

FAQs

What is kataifi dough?

Kataifi dough is a shredded phyllo pastry commonly used in Middle Eastern and Mediterranean desserts. It becomes crisp and golden when baked or fried.

Can I make these triangles ahead of time?

Yes, you can assemble the triangles a few hours ahead and refrigerate them before baking. Add syrup just before serving.

Is ricotta cheese traditional in kunafa?

While not traditional, ricotta is a convenient substitute for the soft cheeses often used in Middle Eastern sweets.

Can I make these without orange blossom or rose water?

Yes, the syrup will still be delicious without floral water. It’s optional but adds a distinctive flavor.

What if I can’t find kataifi dough?

Look for it in Middle Eastern or Mediterranean stores. If unavailable, you can try using phyllo sheets cut into strips, though the texture will differ.

How do I keep the triangles crispy after adding syrup?

Pour syrup over while the triangles are hot and the syrup is cool. This contrast helps preserve the crisp texture.

Can I fry instead of bake these pastries?

Baking is preferred for even crispness and less oil, but you can deep fry them for a richer version. Drain well before adding syrup.

Can I use honey in the syrup?

You can add a tablespoon of honey for added flavor, but avoid using only honey as it will make the syrup too thick and sticky.

Do I need to thaw the kataifi dough before using?

Yes, thaw it in the refrigerator overnight and bring to room temperature before separating and using.

Can I make these vegan?

Yes, use vegan butter and a dairy-free cream cheese or nut filling. Ensure the dough contains no dairy.

Conclusion

Pistachio kunafa triangles are a festive, flavorful dessert that combines tradition with modern ease. Their crispy texture, creamy filling, and sweet syrup make them a standout addition to any dessert spread. Perfect for holidays, gatherings, or whenever you crave something indulgent and unique, this recipe captures the heart of Middle Eastern pastry in an elegant, approachable format.