CREAM KUNAFA
Delicious cream filled Middle Eastern sweet. This kunafa receives tremendous compliments on its sweet & savory combination and is requested very often. You may use 2 1/2 - 3 "small" cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! And don't forget to add in sugar to the keshta and mix well with a whisk. (I have made both fresh and with canned keshta and both ways received encores!) *Using canned keshta is just so much easier!!! A dessert of the cuisines of the former Ottoman empire in the Eastern Mediterranean as well as Arab countries. Recipe adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden.
Provided by UmmBinat
Categories Dessert
Time 1h10m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 11
Steps:
- Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
- In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
- Add cream, mix well.
- Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
- In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
- Add melted butter over pastry mixing well with hands, until covered.
- In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
- Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
- Garnish with chopped pistachios.
- Enjoy after cooled to room temperature.
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ajada robert
[email protected]This recipe is a must-try! The kunafa was flaky and crispy, and the cream filling was smooth and creamy. I will definitely be making this again.
Damon Cochrane
[email protected]The cream kunafa was delicious, but it was a bit too time-consuming to make. I would recommend it for a special occasion, but not for a weeknight meal.
Tabeer Ahmed
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
Isabella Espejo
[email protected]This was the best kunafa I have ever had! The recipe was easy to follow and the results were amazing. I will definitely be making this again.
Samsad Khan
[email protected]I'm not a big fan of kunafa, but I thought I'd give this recipe a try. I was pleasantly surprised! The cream filling was light and fluffy, and the kunafa itself was crispy and flavorful.
Daniel Noall
[email protected]This recipe is a keeper! The kunafa was so flavorful and the cream filling was amazing. I will definitely be making this again and again.
Bobbi Jo
[email protected]The kunafa was delicious, but I found the recipe to be a bit too sweet for my taste. Next time, I will reduce the amount of sugar.
Becky Jento
[email protected]I made the cream kunafa for a special occasion and it was a showstopper. It was beautiful and delicious.
technical channel
[email protected]The cream kunafa was a hit at my party! Everyone loved it and asked for the recipe. I will definitely be making this again.
Wesley Jackson
[email protected]This was my first time making kunafa and it was a success! The recipe was easy to follow and the kunafa turned out delicious. My family loved it and said it was the best kunafa they had ever had.