Australia's first 💥CRUNCHY💥 pistachio spread. OUT NOW!
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Papi Knafeh

Hard | 1hr 30 mins


Kunafa Filling

  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup grated mozzarella
  • 3 tbsp pistachio papi + more to add for garnish

Kataifi Pastry

  • 1 pack kataifi
  • 250g unsalted butter, melted


  • 1 cup caster sugar
  • 1/2 cup water
  • 1/2 cup lemon juice


  • Preheat oven to 180°C
  • For the pastry, remove kataifi from the packet and separate strands as best as possible
  • Pour melted butter over kataifi and combine
  • For the filling, melt butter in a small saucepan and whisk in flour
  • Add milk and bring to a simmer
  • Remove from heat and whisk in mozzarella and Pistachio Papi
  • Set aside butter the base of a cake tin and add half the kataifi mixture to the base pressing down tightly in an even layer
  • Pour pistachio papi filling over the top and add more Pistachio Papi on top
  • Cover with remaining kataifi and place in the oven for 40 minutes or until golden brown
  • While kunafa is in the oven, place sugar and water in a small saucepan and bring to a boil
  • Once boiling, bring back to a simmer and cook for 5 minutes
  • Remove from heat and add lemon juice
  • Once Kunafa is done in the oven, pour over syrup and allow to soak through
  • Flip kunafa on a serving tray
  • Garnish with your favourite toppings and enjoy

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