Cream Kunafa Recipe

Name: Cream Kunafa
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

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.

Prep Time 30 mins

Cook Time 70 mins

Calories 431.7 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.