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I love kunafa, a Middle Eastern dessert with shredded dough, this one is a cream filling for a change!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
For the cream filling:
- 3 tbsp sugar
- Pinch of mistika (optional)
- 2 cups whole milk
- 1 cup whipping cream (heavy cream)
- 4 tbsp cornflour (cornstarch)
- 2 tbsp semolina (or substitute with 1 extra tbsp cornflour)
- 3 tsp each rose water and orange blossom water
For the kunafa crust:
- 500g kunafa or kataifi pastry, slightly thawed (1 lb)
- 1 cup ghee (samneh), melted (226g), plus extra for greasing the pan
For assembly and garnish:
- 1 batch sugar syrup
- Chopped pistachios and dried rose petals (optional)
INSTRUCTIONS:
Preheat oven to 200°C (390°F) and place the oven rack near the lower third. If using mistika, place it in a ziplock bag with sugar and crush it using a rolling pin. In a medium saucepan, whisk together sugar (and mistika if using), milk, cream, cornflour, and semolina until well combined. Place over medium-high heat, whisking continuously until it comes to a boil. Boil for 1 minute while whisking constantly, then remove from heat and stir in rose water and orange blossom water. Let the cream filling cool while preparing the kunafa dough.
Using kitchen scissors, cut kunafa dough into 1/2-inch strands and place in a large bowl. Pour melted ghee over the kunafa and toss thoroughly to coat. Set aside and continue assembling as per the full recipe. Generously grease a 12-inch pan with additional ghee. Tightly press 2/3 of the kunafa dough into the pan, forming an even base. Spread the cream filling evenly over the base. Top with the remaining kunafa dough, pressing gently. Bake on the bottom rack for 40-45 minutes.
Transfer to the upper rack and bake for another 10-15 minutes, until deep golden brown. Check the bottom by lifting a portion with a spoon to ensure it has browned before removing from the oven. Immediately pour half of the sugar syrup over the kunafa in a circular motion. Let sit for 10 minutes before garnishing with chopped pistachios and dried rose petals.
Serve warm with extra syrup on the side. Enjoy!
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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