KUNAFA HEARTS WITH PISTACHIO SYRUP RECIPE

KUNAFA HEARTS WITH PISTACHIO SYRUP

makes 6 mini kunafa hearts | active time: 20 minutes | full time: 45 minutes | easy

if you’re looking to impress someone—or just seriously treat yourself—these kunafa hearts with pistachio syrup are a total showstopper. they’ve got this perfect mix of crispy and gooey that makes every bite ridiculously satisfying. the kunafa itself is golden and buttery, with those delicate, crispy strands that crunch just slightly before giving way to that warm, cheesy center. it’s comforting, it’s rich, and it’s honestly kind of addictive.

but the real magic? that pistachio syrup. it’s fragrant, slightly nutty, and just sweet enough to tie everything together without overwhelming it. drizzle it generously (you will want to), and it soaks into the kunafa in all the right ways. the heart shape makes it feel a little extra—perfect for date nights, celebrations, or just when you want dessert to feel like an actual event. it’s familiar and totally new at the same time, and yeah... it’s as good as it sounds.

ingredients:

a few tbsp Pistakio OG Creamy pistachio spread
1/2 pack kunafa (or kataifi)
4 tbsp butter, melted
100g~ cubed low moisture mozzarella

for the pistachio syrup:

3 tbsp sugar
2 tbsp water
1/4 cup Pistakio OG Creamy pistachio spread

instructions:

preheat oven to 350ºF.
unfold kunafa *if you feel it a bit stiff you can slightly spray water on it then microwave for 30 seconds*.
cover the kunafa with a damp towel while assembling.
cube mozzarella cheese into finger sized pieces.
prepare a heart shaped mold or muffin tin and cut medium length strings that will sit in the tin. spread the melted butter on your first layer of kunafa strands.
add cubed cheese, and drizzle a tsp of pistakio on top of your cheese. cover it with another strand of kunafa & press firmly to hold (you can use a spoon or your finger to do this). spread more melted butter on top. repeat process.
bake in the oven for 20 minutes or until golden.
in the meantime, prepare pistachio syrup by adding sugar, water & pistakio to a pot, and let it simmer for a few minutes until slightly thicker. let cool.
take the kunafa hearts out of the oven and pour the syrup on top.
let the kunafa hearts cool completely before inverting the pan, then decorate with pistachios and dried flower petals to serve!