Desserts 🤖 AI Generated

Kunafa Donut – Rose Water Bliss (40% Fewer Calories)

Crispy shredded phyllo exterior meets creamy cheese filling in this Middle Eastern-inspired donut, drizzled with fragrant rose water syrup. Our Fat Switch swaps heavy ghee and full-fat cream cheese for lighter alternatives, cutting 230 calories while keeping every indulgent bite intact.

25m

Prep Time

28m

Cook Time

Servings

350

Calories

14g

Protein

🛒 Ingredients

✓ 150g shredded phyllo dough (kunafa sheets)
✓ 1.5 tbsp refined coconut oil
✓ 0.5 tbsp light butter spray
✓ 1/4 tsp ground cinnamon
✓ 1/8 tsp ground cardamom
✓ Pinch of sea salt
✓ 1 tbsp crushed pistachios (for topping)
✓ 150g low-fat ricotta cheese
✓ 2 tbsp mascarpone cheese
✓ 1 tbsp honey
✓ 2 tbsp whole milk
✓ 1 tbsp rose water
✓ 3 tbsp granulated sugar
✓ 1.5 tbsp light butter
✓ 3 tbsp water

👨‍🍳 Instructions

1. Prepare the Filling: In a small bowl, whisk together low-fat ricotta, mascarpone, honey, and whole milk until smooth and spreadable. Set aside in the refrigerator while you prep the dough.

2. Season the Phyllo: Gently separate shredded phyllo strands and place in a bowl. Sprinkle with cinnamon, cardamom, and salt. Toss lightly to distribute spices evenly throughout.

3. Shape the Donut Base: Take half the seasoned phyllo (about 75g) and press firmly into a greased donut mold or form into a 3-inch ring shape on parchment paper, creating a shallow well in the center.

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4. Fill and Seal: Spoon 2–3 tablespoons of ricotta filling into the center well. Top with remaining phyllo strands, pressing gently to seal and form a complete donut shape. Repeat for second donut.

5. Fry Until Golden: Heat coconut oil in a shallow pan over medium heat. Carefully place donuts in oil and fry 3–4 minutes per side until phyllo is golden-brown and crispy. Use a spray bottle with light butter spray between flips for even coloring.

6. Make the Rose Water Syrup: While donuts cool slightly, combine sugar, water, and light butter in a saucepan. Bring to a gentle boil, stirring until sugar dissolves (about 2 minutes). Remove from heat and stir in rose water. Let cool for 1 minute.

7. Drain and Drizzle: Transfer fried donuts to a paper towel-lined plate to absorb excess oil. Once drained (30 seconds), place on serving plate and drizzle generously with warm rose water syrup.

8. Garnish and Serve: Top each donut with crushed pistachios while syrup is still warm. Serve immediately for maximum crispness and flavor impact.

📊 Nutrition per Serving

Calories350 kcal

Protein14g

Carbohydrates54g

Fat12g

🏷️ Tags

#kunafa recipe low calorie#rose water donut Middle Eastern#healthy phyllo dessert

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