Description
Kunafa with Cream is a luxurious Middle Eastern dessert that combines crispy kunafa pastry with a rich, velvety cream filling. Perfect for festive occasions like Eid, this indulgent treat is drizzled with sweet syrup and garnished with crushed pistachios, making it a showstopper at any gathering. Experience the delightful layers and mouthwatering flavors that will leave your guests craving more.
Ingredients
Scale
- 200g kunafa noodles
- 100g unsalted butter (melted)
- 500ml whole milk
- 100g granulated sugar
- 50g semolina flour
- 1 tsp vanilla extract
- For the Syrup:
- 150g granulated sugar
- 100ml water
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a round baking pan with ghee or butter.
- Shred the kunafa noodles into smaller pieces and mix them with melted butter until well coated.
- In a saucepan, whisk together milk, sugar, semolina flour, and vanilla over medium heat until thickened (about 5 minutes).
- Layer half of the kunafa mixture in the baking pan, spread the cream filling evenly on top, then add the remaining kunafa noodles.
- Bake for 30-35 minutes until golden brown. Meanwhile, prepare the syrup by simmering sugar and water until slightly thickened; stir in lemon juice.
- Pour warm syrup over the kunafa immediately after baking and let it cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 26g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: - For added flavor, consider layering crushed nuts between the kunafa and cream. - Swap cream for ricotta or mascarpone for a different twist on this classic dessert. - Store leftover kunafa in an airtight container in the fridge for up to three days.