A warm, flaky croissant cup filled with the sweet, shredded crunch of kunafa and a silky cream-cheese filling — it’s a little Middle Eastern twist on a French classic.
This recipe is fast, bakery-worthy, and perfect for brunch guests or an indulgent weekday treat.
Simple ingredients, bold texture contrast, and a dramatic finish with honey and pistachios make it worth the bake.
Try one warm and you’ll understand why these keep disappearing.
Why You’ll Love This Kunafa-Stuffed Croissant Cups
- Flaky croissant exterior that browns beautifully.
- Shredded kunafa gives a crisp, nutty crunch.
- Cream cheese filling keeps the interior luscious and cool.
- Quick to assemble for impressive brunch service.
- Customizable toppings for sweet or nutty finishes.
- Great make-ahead option for parties.
The taste is layered: buttery, laminated croissant provides a crisp shell that yields to a creamy, tangy center. The kunafa strands offer a contrast in texture and a toasty flavor that pairs with honey’s floral sweetness and pistachio’s savory crunch, creating a multi-textured bite that reads as both decadent and balanced.
“I made these for brunch and everyone asked for the recipe — crisp pastry, creamy center, and the kunafa added such a brilliant crunch. Five stars!” — Lena, home baker
Key Ingredients for Kunafa-Stuffed Croissant Cups
Kunafa pastry (kataifi)
Kunafa is finely shredded phyllo that crisps uniquely and absorbs flavors differently than whole phyllo sheets. Buy fresh, refrigerated kataifi if possible, and avoid clumped or dry strands which can bake unevenly. If you substitute with shredded phyllo from a different region, expect a slightly different toast level and a less delicate strand structure.
Cream cheese
Cream cheese gives the filling its tang and stable texture when baked. Choose full-fat for the smoothest mouthfeel; low-fat versions can split or become grainy when heated. A ricotta swap will yield a lighter texture but a less rich, less cohesive filling.
Croissants
The croissant is your structural vessel and flavor base; use bakery-quality or refrigerated croissants with visible laminations. Fresh, day-old croissants work best — they have enough structure to hold a cup shape without collapsing. Substituting with canned crescent dough will change the buttery flavor and create fewer, denser layers.
Honey
Honey provides moisture, shine, and floral sweetness as a finishing drizzle. Choose a mild, high-quality honey to avoid overpowering the kunafa’s delicate toasted flavor. Maple syrup can substitute in a pinch, but expect a deeper, less floral sweetness.
Full Ingredient List for Kunafa-Stuffed Croissant Cups
- 4 croissants
- 1 cup kunafa pastry (kataifi)
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup crushed pistachios
Step-by-Step Instructions for Kunafa-Stuffed Croissant Cups
Step 1: Preheat the oven to 350°F (175°C).
Preheating ensures the croissant cups start crisping immediately and the filling sets evenly. Allow your oven to reach temperature fully for consistent browning across all cups. Pro Tip: Look for a gentle, even glow inside the oven and a thermometer reading 350°F on the nose.
Step 2: Slice each croissant in half horizontally and press each bottom half into a greased muffin tin to create a cup.
Use a serrated knife to slice cleanly without compressing the layers. Grease the muffin tin lightly with butter or nonstick spray so the croissant removes easily after baking. Pro Tip: The croissant should sit snugly in the tin and retain visible flaky layers; press gently so the base isn’t smashed flat.
Step 3: In a mixing bowl, beat the softened cream cheese with heavy cream, sugar, and vanilla extract until smooth.
Start with room-temperature cream cheese to avoid lumps; whip just until silky and aerated. The heavy cream adds richness and loosens the mix so it folds well with kataifi. Pro Tip: The mixture should look glossy and slightly thick — no streaks of cream cheese visible.
Step 4: Add the kunafa pastry to the cream mixture and gently fold until evenly distributed.
Fold gently to keep some kunafa strands intact while ensuring even distribution. The kataifi will hydrate slightly from the cream mixture, which helps it crisp during baking instead of staying chewy. Pro Tip: The mixture should look studded with thin, pale strands of kunafa — not clumpy or dry.
Step 5: Spoon the kunafa mixture into croissant cups, filling to just below the rim.
Fill cups evenly to ensure uniform baking time and prevent spillage. Leave a little space for the filling to puff and the top to brown. Pro Tip: The filling should sit slightly below the rim and appear smooth on top, with some kataifi peeking through.
Step 6: Bake for 15–20 minutes until golden brown.
Bake until the croissant edges are deep golden and the filling has set and shows gentle browning. Rotate the pan halfway if your oven has hot spots to ensure even color. Pro Tip: Look for a deep golden top and a slightly set center that jiggles just a little when nudged.
Step 7: Drizzle with honey and sprinkle crushed pistachios on top before serving warm.
Finish immediately after baking so the honey warms slightly into the kataifi, creating a glossy, sticky top. The pistachios add color and a crunchy contrast to the creamy interior. Pro Tip: The honey should shine on the surface and the pistachios should remain bright green and slightly crunchy.
Expert Tips for Kunafa-Stuffed Croissant Cups
- Temperature tip: Bake at 350°F for even browning; a higher temperature will darken croissants before the filling sets.
- Texture troubleshooting: If the filling is too runny, chill the mixture 10–15 minutes before filling to firm it slightly.
- Equipment tip: Use a nonstick or well-greased muffin tin and a serrated knife for cleaner croissant halves.
- Common mistake: Overfilling causes spillover and soggy edges; fill to just below the rim.
- Kataifi handling: Keep kataifi covered with a damp towel briefly if it’s too dry to prevent it from snapping into unusable bits.
- Browning control: If tops brown too quickly, tent loosely with foil for the last 5 minutes to prevent burning.
- Even filling: Use a small cookie scoop to portion filling evenly for uniform bake times.
- Serving tip: Serve warm within an hour for best texture contrast; the croissant will soften as it cools.
Storage & Freezing for Kunafa-Stuffed Croissant Cups
Refrigerator storage: Place cooled cups in an airtight container and refrigerate for up to 3 days. Use parchment between layers to prevent sticking and preserve the pistachio topping.
Freezer storage: Freeze un-topped croissant cups in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Label with the date and avoid freezing after honey is added.
Thawing: Thaw frozen cups in the refrigerator overnight. For faster use, reheat from frozen directly in an oven at 325°F for 10–12 minutes until warm and crisp.
Reheating: Reheat refrigerated cups at 325°F for 6–8 minutes to re-crisp the croissant shell. Avoid microwaving if you want to maintain crisp layers; the microwave will make the pastry soggy.
Best containers: Use shallow, airtight containers for fridge storage and heavy-duty freezer bags for long-term freezing to minimize freezer burn.
Variations & Substitutions for Kunafa-Stuffed Croissant Cups
Chocolate & pistachio
Stir 2 tablespoons of cocoa powder into the cream cheese mixture and add chocolate chips before folding in kataifi. The result is a richer, dessert-forward cup with deep chocolate notes balanced by pistachio crunch.
Citrus cream
Fold in 1 teaspoon of lemon or orange zest into the cream cheese mixture and swap honey for a light citrus glaze. This brightens the flavor and cuts the richness for a refreshing brunch option.
Savory cheese and herb
Replace sugar with 1/4 teaspoon salt, omit honey, and fold in chopped fresh herbs and grated halloumi or feta for a savory twist. Expect a crisp pastry with a tangy, herbaceous filling ideal for an afternoon snack.
Nutty-maple swap
Replace honey with warm maple syrup and mix 2 tablespoons of chopped toasted hazelnuts into the filling. This produces a deeper, autumnal profile with toasty nut flavors and a hint of maple.
Frequently Asked Questions About Kunafa-Stuffed Croissant Cups
Can I make Kunafa-Stuffed Croissant Cups ahead of time?
Yes. Prepare and assemble the cups, then refrigerate uncovered for up to 4 hours before baking. For longer advance prep, assemble and freeze unbaked cups on a baking sheet until solid, then transfer to a bag and bake from frozen (add 3–5 minutes to baking time).
Will kataifi get soggy inside the croissant?
If kataifi is mixed properly with the cream base and baked immediately, it crisps rather than getting soggy. Overly wet fillings or underbaking can make the kataifi soft; ensure the top browns and the filling sets.
Can I use store-bought pre-baked croissants?
Day-old or store-bakery croissants work best. Pre-baked croissants that are very soft or overly sweet can alter texture and flavor; denser croissants may not have the delicate layers to crisp into a cup.
How do I prevent the croissant from collapsing?
Avoid pressing the croissant halves too flat when forming cups. Use croissants with visible layers and a slightly firm crumb; refrigeration of dough is not needed for this recipe since you’re using pre-baked croissants.
Are there nut-free options that still have crunch?
Yes. Substitute crushed seeds like toasted sunflower or pumpkin seeds for pistachios, or use crispy shredded toasted coconut for crunch without tree nuts.
Final Thoughts on Kunafa-Stuffed Croissant Cups
If you love contrasts — crisp pastry, tender filling, and a sticky, nutty finish — these Kunafa-Stuffed Croissant Cups deliver in a few simple steps. Please leave a star rating in the recipe card below and pin this to Pinterest to save it for your next brunch.
For more inspiration, check these related kunafa takes: Kunafa Cups (served with ice cream) for a chilled contrast, this playful Pistachio Kunafa Brownie Cups video for a fusion dessert, an air-fryer twist with kataifi and chocolate in this Air Fryer Pistachio & Kataifi Chocolate Croissants recipe, a classic take on cheese-filled kunafa at Kunafa Recipe with Mozzarella Cheese (Easy!), and a creamier style in this Kunafa with Cream guide.
Kunafa-Stuffed Croissant Cups
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Slice each croissant in half horizontally and press each bottom half into a greased muffin tin to create a cup.
- In a mixing bowl, beat the softened cream cheese with heavy cream, sugar, and vanilla extract until smooth.
- Add the kunafa pastry to the cream mixture and gently fold until evenly distributed.
- Spoon the kunafa mixture into croissant cups, filling to just below the rim.
- Bake for 15-20 minutes until golden brown.
- Drizzle with honey and sprinkle crushed pistachios on top before serving warm.