KUNAFA RECIPE
Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.
Provided by Amira
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
- Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
- Turn heat off and let it cool completely and come to room temperature. Note4
- In a saucepan whisk together cold milk and cornstarch until dissolved.
- Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
- Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
- In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
- Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
- Place shredded knafeh in a bowl and proceed with the other half.
- Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
- Preheat your oven to 350F.
- Brush a 10" round pan with some of the melted ghee. Note5
- Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
- Pour the pudding mixture topping it with the grated cheese if using.
- Spread the filling evenly leaving about half an inch from the sides.
- Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
- Pour the remaining ghee evenly on top.
- Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
- Pour cooled syrup over while hot and let it rest for 10 minutes.
- If you want invert on a serving platter and garnish with crushed pistachios.Note6
Nutrition Facts : Calories 348.4 kcal, SaturatedFat 10.2 g, Cholesterol 35.3 mg, Sodium 144.2 mg, Carbohydrate 45.1 g, Fiber 0.6 g, Sugar 32.9 g, Protein 2.7 g, ServingSize 1 serving
KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)
For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF.
- Place kadafi in a food processor and chop up finely.
- Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
- Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
- Top with the remaining shredded pastry.
- Bake for 45 minutes.
- Make a sugar syrup by boiling water with sugar and lemon juice.
- Cook until reduced by a third and it becomes nice and thick.
- Stir in rose water to taste.
- When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
- Serve hot.
Nutrition Facts : Calories 497.7, Fat 25.5, SaturatedFat 13.7, Cholesterol 64.7, Sodium 337.4, Carbohydrate 57.4, Fiber 1.3, Sugar 40.4, Protein 11.8
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