Ingredientes para Cream Kunafa
- 1 ½ cups granulated sugar + ¾ cup granulated sugar
- 1 cup water
- 2 tablespoons lemon juice
- 1 teaspoon orange blossom water
- ½ cup rice flour
- 4 cups whole milk
- Heavy Cream
- 1 pound kataifi pastry
- Unsalted Butter
- Pistachios
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Cómo preparar Cream Kunafa
- **Syrup Preparation:**
- In a small saucepan, combine 1 cup water, 1 ½ cups granulated sugar, and 2 tablespoons lemon juice. Bring to a boil over high heat.
- Reduce heat to low and simmer until a light, syrupy consistency is reached (about 10-15 minutes).
- Stir in 1 teaspoon orange blossom water. Remove from heat, cool completely, and refrigerate.
- **Cream Filling:**
- In a medium saucepan, heat 4 cups whole milk over high heat.
- Gradually whisk in ½ cup rice flour, ensuring no lumps form. Whisk continuously.
- Add 2 ½ - 3 small (approx. 14 oz each) cans of plain keshta (or 4 ½ cans for a larger pan). Mix well.
- Reduce heat to low and simmer for 15 minutes, whisking constantly every minute to prevent burning.
- Stir in ¾ cup granulated sugar. Remove from heat and set aside to cool.
- **Assembly & Baking:**
- In a large bowl, gently break apart 1 pound of kataifi pastry, separating all the strings.
- Melt ½ cup unsalted butter. Pour over the kataifi pastry and toss to coat evenly.
- In an 11-12 inch pie pan, press half of the buttered kataifi pastry into the bottom, creating an even layer.
- Spread the cooled cream filling evenly over the pastry layer.
- Top with the remaining kataifi pastry, pressing down gently.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown.
- **Finishing Touches:**
- While the kunafa is still warm, pour half of the chilled sugar syrup over the top.
- Garnish with ½ cup chopped pistachios.
- Let cool to room temperature before serving. Reserve remaining syrup for serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
141g
Fat
82g
Carbs
14g
