Kunafa with Cream and Qishta
Kunafa with Cream and Qishta
Description
Dive into decadence with Kunafa with Cream and Qishta! This Middle Eastern dessert is a symphony of textures and flavors. Imagine crispy shredded phyllo dough, known as kunafa, embracing a luscious layer of sweet cream and pockets of rich qishta (clotted cream). Soaked in a fragrant sugar syrup, each bite offers a delightful contrast between the crispy exterior, the smooth cream, and the slightly chewy qishta. It's a guaranteed crowd-pleaser, perfect for special occasions or a luxurious treat.
Ingredients
⇵
For the Filling
For the Syrup
Instructions
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To make the syrup, in a saucepan over medium heat add sugar and water without stirring. Bring to a boil, when the sugar completely dissolves, add the lemon juice. Turn the heat down to low and let it simmer for 10 minutes. Turn off the heat, add the vanilla and cinnamon, and let it cool completely and come to room temperature.
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To make the filling, in a saucepan over heat, whisk together milk and sugar until dissolved. Once became hot, add the qishta, and the corn starch dissolved in cold water. Keep stirring the mixture until it bubbles and thickens. Add the vanilla and turn off the heat.
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In a small saucepan melt ghee and let it cool. Place the frozen kunafa and pulse in your food processor. Place shredded kunafa in a bowl and pour the melted ghee over it, and massage with your hands to spread the ghee evenly.
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Brush a round pan with some of the melted ghee. Place half the kunafa on the pan pressing hard with another smaller pan to spread evenly along the bottom and the sides.
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Pour the cream mixture. Spread the filling evenly leaving some space from the sides. Top with the remaining half of the kunafa, spread evenly pressing lightly with your fingertips.
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Bake in a preheated oven at 180 degrees until sides turn brown then turn on the broiler for a while. Pour cooled syrup over while hot and flip it over.
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