Date Kunafa Bites Recipe: Imagine a dessert that’s a perfect little package of crispy, buttery shreds on the outside and a warm, gooey, caramel-like date center. That’s exactly what these Date Kunafa Bites are. They’re simpler to make than a full-sized kunafa and are just the right size for a sweet treat with your coffee or tea.
Required Ingredients
For the Filling:
- 1 cup pitted dates, roughly chopped
- 1 tablespoon butter or ghee
- 1/4 teaspoon ground cinnamon
- A tiny pinch of salt
- 2 tablespoons warm water
For the Shell & Topping:
- 250 grams (about 8 oz) shredded kunafa dough (kataifi), thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 2-3 tablespoons crushed pistachios for garnish
For the Syrup (Atter):
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon orange blossom water or rose water (optional, but lovely!)
Step By Step Direction
Step 1: Make the Syrup
Start with the syrup so it can cool. In a small pot, mix sugar, water, and lemon juice. Stir on medium heat until the sugar melts, then stop stirring and let it simmer for about 5–7 minutes until slightly thick. Remove from heat, add orange blossom water (if using), and let it cool.
Step 2: Make the Date Filling
Melt butter in a pan over low heat. Add chopped dates, cinnamon, and a pinch of salt. Stir for 2–3 minutes until soft and fragrant. Add a bit of warm water and mash it all into a thick paste. Set aside to cool.
Step 3: Prepare the Kunafa Dough
Cut the kunafa dough into short pieces (about 1–2 inches). Put it in a bowl and pour melted butter over it. Mix with your hands until every strand is coated.
Step 4: Shape the Nests
Preheat your oven to 375°F (190°C). Take a 12-cup muffin tray and divide the dough evenly into the cups. Press the dough into the bottom and sides to make small nests.
Step 5: Fill and Top
Roll the cooled date paste into 12 small balls. Place one in each kunafa nest. Add a little more buttered dough on top to cover the dates lightly.
Step 6: Bake and Finish
Bake for 18–22 minutes until golden and crisp. Right after baking, pour the cooled syrup over each bite. Let them rest for 10–15 minutes to soak in the syrup. Carefully remove, top with crushed pistachios, and serve warm.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~220 | |
| Total Fat | 12 g | 15% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 25 mg | 8% |
| Sodium | 15 mg | 1% |
| Total Carbohydrate | 30 g | 11% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 22 g | |
| Protein | 2 g | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 2% | |
| Potassium | 4% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used. “
Final Thought
These bites are a beautiful mix of textures and flavors—crispy, soft, buttery, and sweet. They prove that you don’t need to be a professional pastry chef to create a Middle Eastern dessert that feels both special and comforting.
Also Read: Chocolate Waffle Recipe (New Weekend Favorite Dessert)
FAQ (Frequently Asked Question)
I can’t find kunafa dough. What can I use instead?
It can be found in the freezer section of Middle Eastern grocery stores. In a real pinch, you can use very fine shredded wheat or phyllo dough, but the texture will be different.
Can I make these ahead of time?
Yes! You can assemble them a few hours ahead and keep them in the fridge before baking. For the best texture, bake them fresh and add the syrup while hot.
My date paste is too thick. What should I do?
Just add another tablespoon of warm water, one at a time, until it becomes a soft, spreadable consistency.
Date Kunafa Bites
Ingredients
Method
- Always start with the syrup so it has time to cool. In a small pot, combine the sugar, water, and lemon juice. Stir over medium heat until the sugar dissolves, then stop stirring and let it simmer for 5-7 minutes until it slightly thickens. Take it off the heat, stir in the orange blossom water (if using), and set it aside to cool completely.
- In a separate pan, melt the 1 tablespoon of butter over low heat. Add the chopped dates, cinnamon, and pinch of salt. Cook for 2-3 minutes, stirring, until the dates become soft and fragrant. Add the warm water and mash everything with a spoon or fork until it forms a thick, sticky paste. Set this aside to cool as well.
- If your kunafa dough is in long strands, give it a rough chop with a knife or kitchen scissors so the pieces are about 1-2 inches long. This makes it easier to work with. Place the chopped dough in a large bowl and pour the melted butter all over it. Use your hands to toss and mix thoroughly, ensuring every single strand is coated in butter.
- Preheat your oven to 375°F (190°C). Grab a standard 12-cup muffin tin. Divide the buttered kunafa dough into 12 equal portions. Press one portion into the bottom and up the sides of each muffin cup, creating a little nest.
- Take your cooled date paste and divide it into 12 small balls. Place one date ball into the center of each kunafa nest. Take a little more of the buttered kunafa dough and lightly sprinkle it over the top of each date ball, just to cover it.
- Bake for 18-22 minutes, or until the edges are deeply golden and crispy. As soon as you take the hot bites out of the oven, immediately pour the cooled syrup evenly over each one. Let them sit in the pan for 10-15 minutes—this is crucial for the syrup to soak in properly. Then, gently remove them, garnish with crushed pistachios, and serve.
Notes
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