This cream filled Kunafa is a perfect combination of crispy pastry, soft and silky inside , if you try this once you will make it often. Kunafa is the ultimate Middle Eastern dessert with a perfect combination of crispy pastry, soft and silky cream, and a generous drizzle of simple syrup. This is a single serve mini kunafa recipe. Kunafa can also be filled with cheese, cream, fruits or chocolate
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Prep Time10 minutes
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Cook Time45 minutes
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Ingredients
Directions
First prepare the sugar syrup
Add sugar and water to a sauce pan and bring it to a boil
when all the sugar is dissolved add the lemon juice and simmer on low heat for 5 minutes, Switch off the flame and let it cool down
To prepare the filling add milk, corn flour, vanilla essence and sugar to a sauce pan and combine well.
When it reaches a custard consistency turn off the flame and remove from heat.
Preheat the Oven @ 180C
Once the pastry has thawed and brought to room temperature, loosely separate the strands and cut it into manageable length
Now add clarified butter and mix well making sure all the strands are coated with the clarified butter.
Grease a 9in baking pan with butter or ghee.
Add some kunafa dough to the bottom of each mould press down with a glass to compact.
Add the custard and top with more dough and and press lightly . You can also add some grated cheese on top of the custard. But this is optional.
Bake for 15 to 20 minutes or until they turn a beautiful golden brown.
Remove from the oven and Add the syrup over the kunafa.
Set aside and allow them to cool and absorb the syrup for a minimum of 15 minutes before serving
Decorate with some chopped pistachios and rose petals before serving.
Tips
- It is important to detangle the kataifi pastry strands before mixing them with melted butter.
2. Covering all the strands with the clarified butter ensures their crispness otherwise the nests may end up a bit doughy. Though the process of untangling them may be somewhat time-consuming, it is worth the effort.
3. The easiest way to do so is to use your fingers. But if you thaw the frozen dough overnight in the fridge, it becomes much easier.
4. to keep it from drying out .cover the dough with a towel if it is not used immediately, expose it to as little air as possible .
5. You can refrigerate this up to 4 days .As such, I do not recommend reheating these layered desserts.You can have it as a chilled dessert.
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