Sugar-Free Kunafah (with Monkfruit & Allulose)

Ingredients

2 cups shredded kataifi pastry (or shredded phyllo dough)
3 tbsp light butter or ghee

Cream filling

½ cup ricotta cheese, ½ cup light cream cheese
2–3 tbsp milk
2 tbsp monkfruit

Syrup

¼ cup allulose, 2 tbsp water, few drops rose water or orange blossom water
Crushed pistachios for garnish

Instructions

Preheat oven to 180°C (350°F). Grease a small baking dish.

Gently separate and fluff the kataifi pastry with your fingers. Mix with melted butter or ghee until evenly coated.

Press half of the pastry into the base of the baking dish.

In a bowl, whisk ricotta, cream cheese, milk, and monkfruit until smooth and creamy. Spread this mixture evenly over the pastry base.

Cover with the remaining pastry and press lightly to seal.

Bake

Bake for 25–30 minutes, until golden and crisp on top.

While baking

While baking, prepare the syrup: heat allulose and water in a small pan over medium heat until dissolved and lightly thickened. Add rose water or orange blossom water, then let it cool slightly.

Once kunafah is baked, pour the warm syrup evenly over it.

Let it rest

Let it rest for 10–15 minutes to absorb the syrup, then top with crushed pistachios before serving.