White Sugar-

for everyday use

1 kg

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Ricotta Kunafa Rolls


40 mins

30 Servings


Sugar Syrup
400g SIS Fine Grain Sugar
237ml water
1 tsp lemon juice
1 tsp rose or orange blossom water

Kunafa Rolls
500g fresh kunafa
400g ricotta cheese
340g ghee, melted (or 450g unsalted butter)
Pistachios, ground for garnish

  1. To make sugar syrup. In a medium saucepan, combine SIS Fine Grain Sugar, water and lemon juice. Set on the stovetop over high heat. Avoid stirring as it heats to prevent crystallization from happening.
  2. Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for 10 minutes. The syrup will thicken and have a consistency like corn syrup.
  3. Remove from heat and add orange blossom water or rose water. Transfer to a liquid measuring cup with a spout or gravy boat and allow to cool to room temperature.
  4. To make kunafa rolls. Take out a thin layer of kunafa and wrap the rest with a damp towel to prevent drying out. Using kitchen scissors, cut strands that are about 12cm long and 5cm wide.
  5. Working with one strand at a time, keeping the rest well covered, remove a 1cm wide strand from the side of the 5cm one. Place the 1cm strand horizontally over the upper side of the wider strand, to form a lower case 't' shape.
  6. Place 2 teaspoons of ricotta cheese over the thin strand. Fold the sides of the thin strand over the ricotta cheese, making sure the sides are well sealed. Pat a little bit of water on the upper side of the wider kunafa strand, then start rolling, making sure the cheese is well cradled inside. Pat the end of the strand with more water and roll all the way through. Place the kunafa roll seam side down in a baking pan. Repeat with the remaining kunafa strands, until ricotta cheese is finished, arranging all the rolls in the pan.
  7. Leave the kunafa rolls uncovered at room temperature for about an hour until the kunafa dries out slightly. Freeze the rolls for later use or bake right away.
  8. Preheat the oven to 200°C. Pour the ghee all over the kunafa rolls to saturate. Bake until the kunafa is deep, golden brown in colour, flipping the rolls once or twice to the other side during baking.
  9. Remove from the oven, transfer the rolls to kitchen towels to drain the excess ghee. While still hot, return to a clean pan and pour the cooled syrup all over the rolls. Allow the syrup to soak into the rolls, then transfer to a serving platter. Garnish each roll with ground pistachios.

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