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Another kind of easy-to-perape Kunafa. In this one, you'll place kunafa in baking dish, fill with cream, top with another layer kunafa, then baked in the oven. It's so easy to make and best served hot out of the oven
Keep the kunafa out to thaw, and then cut it using knife or scissors to small pcs, 1/2-1 cm length (or pulse it in food processor).
Pour the milk over the kunafa and mix well by rubbing it with palm of your hands.
Melt the butter with the oil in a pan then pour over the kunafa and mix very well, with hands, till all kunafa absorbs the butter mix.
Take half the kunafa, and arrange it in an oven plate (Pyrex) and press it with your hand well.
Pout the cooled cooked cream (which was prepared few hours before, recipe down), OR you can use just 2x(250ml) packs of thick cream if you’re in a hurry. Make sure the filling doesn’t reach the sides of the dish when you spread it over the layer of kunafa; you have to leave a 1/2cm space.
Arrange on top of the filling the other half of the kunafa and press first the sides well with the tip of your fingers, then press carefully with your hand palm the surface of the kunafa.
Bake the kunafa in a 495F (240C) pre-heated oven on the lower rack for about 20min, then check the bottom, if it became golden, turn off the oven and turn on the grill and leave it till the surface becomes golden too.
Take it out, and pour immediately on it ¾ quantity of sugar syrup (recipe below), which should be room temperature.
Leave it to set for about 10min to absorb all the syrup and cool down little bit then serve it warm after sprinkling crushed pistachios on the top. Serve with reserved sugar recipe if anyone like to add more.
Mix 2 ½ cups cold milk + 2/3 cup flour.
Stir over medium heat till it boils, then reduce the heat, add ¼ teaspoon mesteka powder if available, and keep on stirring for about 5min. The cream will be thick.
Pour the cream in shallow plate, and cover surface with plastic wrap. Leave to cool then keep in the fridge for 1-2hrs, or day before.
Take out the cream, stir it with a fork then add 1 pack 250ml thick cream and stir to mix. Now it’s ready to fill the kunafa with.
Mix sugar+ hot water+ lemon juice + cinnamon stick. Bring to boil over high heat then reduce heat to Low. Simmer for about 10-12min. Set aside to cool.
If you like Rose water or Orange Blossom water, you can add 1tsp to the cooked cream when you add the mesteka. Also, you can add it to the sugar syrup INSTEAD of the cinnamon stick. - If you like, don’t pour the whole sugar syrup quantity over the kunafa, pour ¾ of it, in case you don’t like it sweetie.
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