Ingredients:
½ kilogram of dying pastry
¾ cup of ghee (clarified butter)
2 tablespoons of cornstarch
1 cup of powdered sugar
1½ cups of liquid milk
1 can of cream (ashta)
For the syrup (attar or sharbat):
2 cups sugar
2½ cups water
Juice of half a lemon
2 tablespoons natural honey or glucose syrup
½ teaspoon vanilla
Preparation Method – Kunafa with Cream:
1. Prepare the syrup:
In a deep saucepan over medium heat, add sugar and water and stir until the sugar completely dissolves. Then add lemon juice and honey (or glucose syrup), and let it boil for 10 minutes. Remove from heat and set aside to cool.
2. Prepare the cream filling (ashta):
In a saucepan, add cold milk, cornstarch, powdered sugar, and vanilla. Stir continuously over medium heat until it warms slightly. Then add the canned cream and keep stirring until the mixture thickens and becomes smooth. Remove from heat.
3. PREPARE THE DEATH PASTRY:
Place the ghee in a pan and heat it for one minute. Meanwhile, break the kunafa into small pieces (it’s better to freeze it beforehand to make it easier to break apart). Add the melted ghee to the kunafa and mix well.
4. Assemble The dies:
Place two-thirds of the kunafa mixture into a suitable baking tray and press it down firmly. Then spread the cream mixture on top, keeping it away from the edges. You can also add nuts over the cream if desired.
Add the remaining third of the kunafa over the top without pressing down too hard.
5. Bake:
Place the tray in a preheated oven at medium heat until the edges turn a light golden color. Then turn on the top broiler (grill) to brown the surface.
6. Final steps:
Remove from the oven and immediately pour the cooled syrup over the hot kunafa. Cover briefly, garnish with nuts, and serve warm or at room temperature.
Enjoy!