Kunafa bel Crema
Kunafa bel Crema
Ingredients
For the Syrup
- 1 3/4 cups sugar
- 1 cup water
- 1 lemon, small squeeze
- 1 packet vanilla powder
For the Cream Filling
- 1 1/2 cups whole milk
- 1 1/2 cups whipping cream
- 3 tablespoons sugar
- 6 tablespoons cornstarch
- 1 can eshta cream
- 2 mastic, small pieces, crushed into powder
- 1 packet vanilla powder
For the Kunafa
- 1 box kunafa, 450g, broken into little pieces
- 50 g powdered sugar
- 1 cup melted ghee
Optional Garnish
- as needed pistachios, chopped
Instructions
- 1
Combine the sugar, water, and lemon in a saucepan. Bring the mixture to a boil over high heat without stirring. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
⏱️ 20 min
- 2
Remove the saucepan from the heat and add the vanilla powder to the syrup. Transfer the syrup to a bowl and let it come to room temperature.
⏱️ 15 min
- 3
In a separate saucepan, off the heat, whisk together the whole milk, whipping cream, sugar, and cornstarch until combined.
⏱️ 5 min
- 4
Place the saucepan over medium-high heat and bring the mixture to a full boil, whisking constantly. Continue to boil for about one minute until the mixture thickens and large bubbles form around the surface.
⏱️ 10 min
- 5
Remove the saucepan from the heat. Crush the mastic pieces into a powder. Whisk in the eshta cream, ground mastic, and vanilla powder into the hot cream mixture.
⏱️ 5 min
- 6
Transfer the cream filling to a bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and refrigerate until slightly cooled while preparing the kunafa crust.
⏱️ 15 min
- 7
Break the kunafa into little pieces. Add the powdered sugar to the kunafa and stir to combine. Pour the melted ghee over the kunafa and powdered sugar, then coat the kunafa evenly with the ghee by mixing with your hands.
⏱️ 10 min
- 8
Brush the pan (either a 30cm or 22cm pan) with a generous amount of ghee. Press 2/3 of the kunafa mixture into the bottom and up the sides of the pan, ensuring it is well-compacted.
⏱️ 5 min
- 9
Preheat your oven to 200°C. Take the cooled cream filling from the refrigerator, give it another stir, and then pour it over the kunafa base, spreading it evenly.
⏱️ 5 min•🌡️ 200
- 10
Top the cream filling with the remaining kunafa mixture and press lightly to create an even layer, ensuring no spots are left uncovered.
⏱️ 5 min
- 11
Bake the kunafa in the preheated oven at 200°C for 35-45 minutes, or until it is deep golden brown and the edges release from the side of the pan.
⏱️ 45 min•🌡️ 200
- 12
Let the kunafa rest for 5-10 minutes after removing it from the oven before pouring most of the room-temperature syrup on top. Let the syrup sink in for 5 minutes.
⏱️ 15 min
- 13
Carefully flip the kunafa onto a serving platter. Pour the remaining syrup over the surface of the flipped kunafa. Garnish with chopped pistachios, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kunafa bel Crema
For the Syrup
- 1 3/4 cups sugar
- 1 cup water
- 1 lemon, small squeeze
- 1 packet vanilla powder
For the Cream Filling
- 1 1/2 cups whole milk
- 1 1/2 cups whipping cream
- 3 tablespoons sugar
- 6 tablespoons cornstarch
- 1 can eshta cream
- 2 mastic, small pieces, crushed into powder
- 1 packet vanilla powder
For the Kunafa
- 1 box kunafa, 450g, broken into little pieces
- 50 g powdered sugar
- 1 cup melted ghee
Optional Garnish
- as needed pistachios, chopped
Instructions
- 1
Combine the sugar, water, and lemon in a saucepan. Bring the mixture to a boil over high heat without stirring. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
⏱️ 20 min - 2
Remove the saucepan from the heat and add the vanilla powder to the syrup. Transfer the syrup to a bowl and let it come to room temperature.
⏱️ 15 min - 3
In a separate saucepan, off the heat, whisk together the whole milk, whipping cream, sugar, and cornstarch until combined.
⏱️ 5 min - 4
Place the saucepan over medium-high heat and bring the mixture to a full boil, whisking constantly. Continue to boil for about one minute until the mixture thickens and large bubbles form around the surface.
⏱️ 10 min - 5
Remove the saucepan from the heat. Crush the mastic pieces into a powder. Whisk in the eshta cream, ground mastic, and vanilla powder into the hot cream mixture.
⏱️ 5 min - 6
Transfer the cream filling to a bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and refrigerate until slightly cooled while preparing the kunafa crust.
⏱️ 15 min - 7
Break the kunafa into little pieces. Add the powdered sugar to the kunafa and stir to combine. Pour the melted ghee over the kunafa and powdered sugar, then coat the kunafa evenly with the ghee by mixing with your hands.
⏱️ 10 min - 8
Brush the pan (either a 30cm or 22cm pan) with a generous amount of ghee. Press 2/3 of the kunafa mixture into the bottom and up the sides of the pan, ensuring it is well-compacted.
⏱️ 5 min - 9
Preheat your oven to 200°C. Take the cooled cream filling from the refrigerator, give it another stir, and then pour it over the kunafa base, spreading it evenly.
⏱️ 5 min•🌡️ 200 - 10
Top the cream filling with the remaining kunafa mixture and press lightly to create an even layer, ensuring no spots are left uncovered.
⏱️ 5 min - 11
Bake the kunafa in the preheated oven at 200°C for 35-45 minutes, or until it is deep golden brown and the edges release from the side of the pan.
⏱️ 45 min•🌡️ 200 - 12
Let the kunafa rest for 5-10 minutes after removing it from the oven before pouring most of the room-temperature syrup on top. Let the syrup sink in for 5 minutes.
⏱️ 15 min - 13
Carefully flip the kunafa onto a serving platter. Pour the remaining syrup over the surface of the flipped kunafa. Garnish with chopped pistachios, if desired.
⏱️ 5 min