DessertsRasmalai Tres LechesBiscoff Kunafa
Crispy kataifi layered with Biscoff cookie-butter custard — the Dubai cafe trend at home.
Prep Time:15 minutes
Total Time:40 minutes
Servings:6
Allergen warning
This recipe contains: Gluten, Dairy. If you have a food allergy, check every ingredient label before cooking.
On this page
During the Dubai kunafa craze, cafes began layering shredded kataifi pastry with cookie butter instead of the traditional cheese filling. One widely shared Arabic recipe builds the dessert on 500 g of chopped kunafa, 200 g of melted ghee, and 7 tablespoons of Biscoff spread, then crowns it with whipped cream. The idea stuck because the flavors fit. Kunafa brings buttery crunch. Biscoff brings caramelized spice. Together they taste like the best part of both traditions in one warm spoonful. This version bakes a crisp golden base in the oven, tops it with a Biscoff-spiked cream, and finishes with a toasted kataifi crown and melted cookie-butter drizzle. It serves 6 and takes 40 minutes. Read on for the layering order, the exact baking time, and the warming trick that makes the drizzle pour like silk.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 650 | 6 g | 75 g | 38 g |
Estimated values per serving. See the Nutrition section below for details.
🧂 Ingredients
Method
Step 1
Heat the oven to 180 C (350 F). Grease a 20 cm round baking pan with a thin coat of butter.
Step 2
Pull the kataifi into fine strands with your fingers. Separate it into two equal halves of about 125 g each.
Step 3
Toss one half with 50 g of melted butter until every strand glistens. Press this half firmly into the greased pan in an even layer. Pack it tight so the base holds its shape.
Step 4
Bake the base for 20 to 25 minutes until deep golden brown. The base should feel firm and sound slightly hollow when tapped. Remove from the oven and cool in the pan for 5 minutes.
Step 5
Toss the remaining kataifi half with 50 g of melted butter. Toast it in a wide pan over medium heat for 8 to 10 minutes, stirring constantly, until crisp and golden all over. Set aside.
Step 6
Warm 60 g of Biscoff spread in the microwave for 20 seconds. Whisk it with 60 ml of milk until completely smooth.
Step 7
Beat the chilled cream with 25 g of powdered sugar for 3 to 4 minutes until soft peaks form. Warm 70 g of Biscoff spread for 15 seconds and fold it gently into the whipped cream.
Step 8
Pour the milk and Biscoff mixture evenly over the baked base. Let it soak for 2 minutes.
Step 9
Spread the Biscoff cream in a thick, even layer over the soaked base. Smooth the top with the back of a spoon. Leave a 1 cm border of base visible around the cream for a clean edge.
Step 10
Crown the cream with the toasted kataifi. Melt the remaining 70 g of Biscoff spread for 20 seconds and drizzle it over the top. Scatter the crushed cookies. Serve warm within 15 minutes.
Pro Tips
- Thaw frozen kataifi fully before shredding. Frozen strands break into dust instead of separating into fine threads.
- Press the base layer firmly and evenly. A loosely packed base falls apart when you slice the kunafa.
- Serve the dessert warm. The contrast between the warm crisp pastry and the cool Biscoff cream is the whole point of this dish.
- Warm the Biscoff spread before drizzling. Twenty seconds in the microwave turns it into a pourable sauce that sets into a glossy layer.
- Crush the cookies at the last minute. Crushed cookies absorb moisture quickly and lose their crunch within an hour.
- Do not overbake the base. Pull it at deep golden, not dark brown. Dark strands taste bitter against the sweet cream.
- Bake the base in individual ramekins for single-serve portions. Divide the layers among 6 ramekins and bake for 15 to 18 minutes.
- Serve each slice with a small scoop of vanilla ice cream. The cold ice cream against the warm kunafa is a cafe favorite.
- Store unopened Biscoff spread at room temperature. Refrigerated spread hardens and stays difficult to drizzle even after warming.
Nutrition
One serving is estimated to provide about 650 calories. It carries roughly 6 grams of protein, 75 grams of carbohydrates, and 38 grams of fat. These values assume the pan divides into 6 servings. The Biscoff spread and the kataifi provide most of the carbohydrates. The butter and the cream provide most of the fat. One tablespoon of butter provides about 100 calories according to USDA FoodData Central. An adult needs around 2000 to 2500 calories per day according to the World Health Organization. One serving covers about one quarter of that need.
Note
These values are estimates. A heavier drizzle raises the numbers.
Note
Serve warm in small portions. This dessert is rich. A small serving satisfies.
FAQs
Can I make biscoff kunafa without an oven?
Yes. Cook the buttered kataifi in a non-stick pan over medium heat for 10 to 12 minutes, pressing it down and flipping once, until golden on both sides. Assemble with the cream and drizzle exactly as the recipe directs. The texture stays crisp and the flavor stays the same.
Does kunafa need sugar syrup?
No. Classic cheese kunafa needs syrup for sweetness, but this version gets its sweetness from the Biscoff spread, the powdered sugar in the cream, and the milk drizzle. Adding syrup would make the dessert cloyingly sweet.
Can I use cream cheese instead of whipped cream?
Yes. Beat 200 g of softened cream cheese with 100 ml of cream and 2 tablespoons of powdered sugar until smooth, then fold in the warmed Biscoff spread. The result is denser and tangier than the whipped cream version, which some people prefer.
Can I assemble biscoff kunafa ahead of serving?
Yes. Bake the base and toast the kataifi crown up to 6 hours ahead. Store both at room temperature in airtight containers. Whip the cream, assemble, and drizzle within 30 minutes of serving so the pastry stays crisp.
Will leftovers stay crisp in the fridge?
No. Refrigerated kunafa softens within a few hours as the cream releases moisture into the pastry. Store leftovers covered in the fridge for up to 2 days. Revive a slice in a 180 C oven for 8 minutes to restore most of the crunch.
Conclusion
Biscoff kunafa takes a classic Middle Eastern pastry and dresses it in cafe fashion. The formula is simple. Bake a firm golden base, layer a Biscoff cream, crown it with toasted kataifi, and serve it warm. This recipe serves 6 in 40 minutes with basic equipment. Make it for your next dinner party and serve it straight from the pan.
