Cream Kunafa Recette

Indulge in this exquisite Cream Kunafa, a heavenly Middle Eastern dessert! Layers of crispy, buttery kataifi pastry embrace a luscious, creamy filling, creating a symphony of sweet and savory flavors. This recipe, adapted from renowned cookbook author Claudia Roden, is surprisingly easy to make, using canned keshta for ultimate convenience. Prepare to be amazed by its rich textures and unforgettable taste – a true showstopper for any occasion! Perfect for those seeking authentic Middle Eastern cuisine and easy desserts.

Préparation 30 min
Cuisson 70 min
Calories 431.7 kcal
Protéines 9g
Note Soyez le premier
Cream Kunafa 55

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cream Kunafa

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Comment préparer Cream Kunafa

  1. **Syrup Preparation:**
  2. 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.
  3. Reduce heat to low and simmer until a light, syrupy consistency is reached (about 10-15 minutes).
  4. Stir in 1 teaspoon orange blossom water. Remove from heat, cool completely, and refrigerate.
  5. **Cream Filling:**
  6. In a medium saucepan, heat 4 cups whole milk over high heat.
  7. Gradually whisk in ½ cup rice flour, ensuring no lumps form. Whisk continuously.
  8. Add 2 ½ - 3 small (approx. 14 oz each) cans of plain keshta (or 4 ½ cans for a larger pan). Mix well.
  9. Reduce heat to low and simmer for 15 minutes, whisking constantly every minute to prevent burning.
  10. Stir in ¾ cup granulated sugar. Remove from heat and set aside to cool.
  11. **Assembly & Baking:**
  12. In a large bowl, gently break apart 1 pound of kataifi pastry, separating all the strings.
  13. Melt ½ cup unsalted butter. Pour over the kataifi pastry and toss to coat evenly.
  14. In an 11-12 inch pie pan, press half of the buttered kataifi pastry into the bottom, creating an even layer.
  15. Spread the cooled cream filling evenly over the pastry layer.
  16. Top with the remaining kataifi pastry, pressing down gently.
  17. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown.
  18. **Finishing Touches:**
  19. While the kunafa is still warm, pour half of the chilled sugar syrup over the top.
  20. Garnish with ½ cup chopped pistachios.
  21. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Mediterranean Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Middle Eastern Dinner Party Holiday Event Romantic Vegetarian Nuts Dietary Ramadan Taste Mood Sweet Presentation Served Cold 4 Hours Or Less From Scratch

Questions fréquentes

Combien de temps faut-il pour préparer Cream Kunafa ?

Cream Kunafa prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Cream Kunafa ?

Cream Kunafa contient environ 431.7 calories par portion, avec environ 9 g de protéines, 14 g de glucides et 43 g de lipides.

De quels ingrédients ai-je besoin pour Cream Kunafa ?

Les principaux ingrédients de Cream Kunafa sont Sugar, Water, Lemon Juice, Orange Blossom Water, Rice Flour, Whole Milk. Consultez la liste complète avec les quantités ci-dessus.

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