This dessert is a perfect combination of crispy pastry, soft and silky inside , if you try this once you will make it often.
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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. It can also be filled with cheese, cream, fruits or chocolate . Kunafa is called "The Queen of Arabic desserts" and you will see why one you have it. Those who are living outside Middle Ease and the kunafa dough is not available in your country, I have a surprise for you! To make this Kunafa recipe, you don’t have to buy Phyllo dough itself , you can substitute it with thin vermicelli or thin noodles, yet the taste will remain authentic.
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Song
Eine Kleine Nachtmusik (by Mozart)
Cream Filled Kunafa Recipe
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Sugar 1 Cup
Water 3/4 cup
Lime juice 1 tsp
Milk 2 Cups (500ml )
Corn Flour 1/4 Cup (50g)
Vanilla Extract 1 tsp
Sugar 2 tbsp
Kunafa Dough 250g
Clarified Butter/ Ghee 1/2 Cup (125ml)
some grated cheese for filling(optional)
Some chopped pistachios and rose petals for decoration.
Method
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.
Place over medium heat stirring continuously, so that no lumps are formed.
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 muffin tray with butter or ghee.
Add some kunafa dough to the bottom of each mould press down with a glass to compact .
Add a tablespoon of 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 a tablespoon each of sugar syrup over them.
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.
Tip
It is important to detangle the kataifi pastry strands before mixing them with melted butter. 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. 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.
Also, 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 .
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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31 мар 2023
