How to make best kunafa

If you want something to satisfy your sweet tooth, you must try this Kunafa recipe. It is an iconic, devilishly delicious Middle Eastern dessert, made with shredded Kataifi, creamy filling and soaked in condensed milk.

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What is Kunafa?

First things first... what is it even? Kunafa is made from Kataifi which is shredded phyllo dough. This shredded dough is spread onto a pan and stuffed with either cheese or ashta (thickened cream), baked, then drizzled with simple syrup and garnished with pistachios.Kataifi dough is also used in various other desserts like baklava, and you can typically find it in the frozen section of your local middle eastern shop.

Ingredients needed to make kunafa;

Milk

thick cream

sweetened milk

kunafa bread

Sugar

Cornstarch

Butter

Nutmeg powder

Dessert can be served with tea and garnished with pistachios, cinnamon, or powdered sugar. Dessert called kunafa is very nourishing. How to warm up Kunafa It is excellent the day it is produced since kunafa/kunafe is so crunchy. However, it can be kept in the refrigerator for up to four days. Kunafa can be roasted through for 10 to 15 minutes in a preheated oven set to 180 C/356 F. As an alternative, you can heat it in the microwave for 30 seconds right before serving. INSTRUCTIONS With the oven rack in the bottom position, preheat the oven to 180 C/ 356 F. the crust of the kunafa. Apply some butter or ghee to your 22 cm/9 inch baking pan. 

Kunafa heating methods;

The day it is made is when kunafa or kunafe is at its crunchiest and nicest. However, it can be kept for up to 4 days in the refrigerator. Kunafa can be roasted through for ten to fifteen minutes in an oven that has been set to 180 C/356 F. A different option is to zap it in the microwave for 30 seconds right before serving.

INGREDIENTS;

DUE TO THE SYRUP

400 g of condensed milk in a half-can

TO FILL THE KUNAFA

34 cup of full-fat milk

1 34 cups of heavy cream

Sugar: 1 1/2 tablespoons.

Cornstarch—2 tablespoons

KUNAFA CRUST;

250 grammes or 0.5 lbs of semi-frozen Kunafa dough (shredded phyllo pastry).

12 cup of unsalted, room-temperature butter or ghee.

Prepare ModeAvoid having your screen go black.

INSTRUCTIONS;

Set the rack on the bottom of the oven and preheat to 180 C/ 356 F.

the crust of the kunafa. Apply some butter or ghee to your 22 cm/9 inch baking pan.

Over a big basin, shred 1.5 inch/ 4 cm long chunks of semi-frozen kunafa dough. To uniformly coat the kunafa shreds, combine the remaining butter with them. Press firmly, transferring half of the dough to the tray, covering the sides of the dish to hold the cream filling and prevent it from burning.

creation of cream filling.Heat the milk, heavy cream, and sugar in a medium saucepan over medium heat while whisking in the cornflour. While constantly stirring, bring to a boil. Boiled until the mixture becomes thick. With a spatula, distribute the sauce over the crust after removing from the heat.

Sprinkle equally the remaining kunafa shreds on top and

After evenly slicing the remaining kunafa, bake for 30 to 40 minutes, or until brown.

Kunafa should be taken out of the oven and covered with condensed milk. The entire can might not be necessary.

Add ground pistachio as a garnish.

Allow kunafa to soak in the condensed milk for 10 to 15 minutes.