Pistachio Kunafa-Style Cobbler

Kunafa, a cherished Levantine dessert, wraps stretchy cheese in crisp shredded kataifi pastry and bathes it in fragrant syrup. This cobbler-style take layers buttered strands with creamy ricotta filling and a pistachio finish for golden, syrup-soaked comfort.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 38g carbs
• 26g fat
• 3g fiber

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Ingredients

• 8 oz kataifi pastry or shredded phyllo
• 6 tbsp, melted unsalted butter
• 8 oz, softened cream cheese
• 1 cup ricotta cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange blossom water
• 3/4 cup, chopped shelled pistachios
• 1/3 cup granulated sugar
• 1/3 cup water
• 1 tsp lemon juice
• 1 pinch of salt

Instructions

1. 1Preheat the oven to 350°F and lightly butter an 8-inch square baking dish.
2. 2Pull apart the kataifi strands and toss them thoroughly with most of the melted butter until every strand is coated and glossy.
3. 3Press roughly two-thirds of the buttered kataifi into the bottom of the dish to form an even base layer.
4. 4In a bowl, beat the cream cheese, ricotta, powdered sugar, vanilla, orange blossom water, and salt until smooth and fluffy.
5. 5Spread the cheese mixture evenly over the kataifi base, then scatter most of the chopped pistachios across the top.
6. 6Cover with the remaining kataifi, drizzle any leftover butter over it, and press lightly so the top looks rustic and shaggy.
7. 7Bake for 30 to 35 minutes until the top is deep golden, crisp, and fragrant.
8. 8Meanwhile, simmer the granulated sugar, water, and lemon juice in a small saucepan for 5 minutes until slightly thickened into a light syrup.
9. 9Remove the cobbler from the oven and immediately spoon the warm syrup over the hot pastry so it soaks in.
10. 10Rest 10 minutes, then cut into squares, top with remaining pistachios, and serve warm while the edges stay crunchy.