Just different names. I love food too much! I made this for my mum, sister and two little nieces and they LOVED it! What we want here, is the butterfat (the yellow liquid). I ve been looking for one, that’s close to my moms Try searching in the Greek section of the freezer. I tried this recipe yesterday but the Konafa pastry won’t stick together. Not sure where I messed up so I guess I’ll just have to try again. I am in love with your blog. It came out perfect but when i cut it while it was still hot it was very runny. I hope you can find it and try this yummy recipe 😀. This looks amazing as usual. I have no idea how…but I totally missed your comment & just discovered it now. He was new to Dubai and really missed his mom’s Mango Kunafa. When ready to bake, transfer the pan to the oven and bake for 35 to 45 minutes, or until the top and sides of the konafa are deep golden brown in color, and has pulled away from the sides of the pan. I’ve seen the standard cheese version but wanted to try cream filling and saw this recipe. Enjoy dear:). I love you and I’m a BIG BIG fan of your show and recipes. To do this, we store the data as outlined in our privacy policy. Taste of Africa: Egyptian Mango & Nutella Kunafa Nests. I am making one today to be baked on Saturday will do as advised 🙂. So with today marking the first day of Ramadan, I found no better dessert to share with you than the one I grew up eating every first day of every Ramadan. Have a blessed Ramadhan! You may use 2 1/2 - 3 small cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! can I just use milk and add a 90g bar of white chocolate for richness?? Thank you so much for sharing your kataifi substitution. If you’d like, you could substitute 1 cup or less of the milk with heavy cream. 🙂 I have made this recipe so many times already. Teslam eedek, just made the konafa and can’t wait for it to be baked and eat it. I wish you continuous success with all the recipes you plan to make in the future. Eid Mubarak to you! Remove the saucepan from the heat and whisk in the ground mastic, orange blossom and rose water, if using. Thank you Yomna! I’m so glad you loved the konafa & atayef recipes. You can make double the amount of syrup, but only add enough to cover the surface. While I’m pretty sure this cream filling will technically work with the cheese, I wouldn’t really recommend it. That filling…I could eat it with a spoon:). Rub the ghee (or clarified butter) with you hands, into the konafa shreds, making sure they're well coated and every strand is glistening. Any idea what did I do wrong? Went Arab-specialty-store-hopping this morning and after trying five different shops, I finally found the dough! Eshta simply refers to thickened cream. Ghee is by far the most traditional and produces excellent results, but I know how some people are not a fan of the taste, and/or it can be difficult to find in some countries. Salam!! Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. | Crumpets. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. Hello thank you for your recipe it was amazing. This time, be gentle. So just roughly cut the konafa into 1inch/ 2.5cm long strands and I promise you’ll see a difference. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it. But will it be more crusty if it is blended or just 2 cm? Konafa is made of a very thin half cooked pastry. It was about two hours before iftar when I commented. If you did, then I’d suggest adding an extra tablespoon of cornstarch. Do i just warm it in the microwave before serving? Ofcourse there’s a lot more to it, like charity, doing good deeds and soul purification, but you’re here for the konafa, so let’s get to it:). I also added mastic in the filling and a touch of orange blossom water in the syrup. Thank you so much for sharing your delightful recipes. It turned out so crunchy because they prepare it with oil and dry it, it’s sold in a 500g resealable foil pack. As i’m afraid that it will turn out too thick. They are excellent & for that type you won’t even need to clarify the butter because they have thicker strands. The milk solids/water will sink down and the butterfat will float up. I like to strain it in through a sieve to smooth out any skin or lumps that might have developed as it was cooling down. What did you use…ghee or butter? We fast from sunrise till sunset. As for the Qatayef; I decided to go with a variety of nuts for the filling along with a bit of cinnamon and coconut. If baking from frozen, then you need to thaw it first. Required fields are marked *. If so, try making 1 1/2 times the cream recipe. 41 homemade recipes for kunafa with cream from the biggest global cooking community! I’m sure a lot of people will find it very useful. Thanks a bunch for sharing such an epic recipe. As soon as it comes out of the oven, it gets drenched with a sweet vanilla-scented simple syrup. I made this Kunafa a couple of days ago along with you’re Qatayef recipe for a gathering with some friends and needless to say they were both a success! https://www.amazon.in/Haldiram-Kolkata-Lachha-500g/dp/B071YN85GQ, Food in Egypt - 22 Delicious Traditional Dishes - Study Travel Repeat, Creative Ramadan Desserts | 4 UR Break - Family Inspiration Magazine, 1/2 teaspoon orange blossom water, optional*, 2 small or 1 medium piece of mastic (mistika), ground into fine powder (optional)*, 2 teaspoons orange blossom water, optional*, 1 lb/ 500g konafa (kataifi/kadayef dough), fresh or frozen. In the cheese konafa, the cheese is the star & the semolina pudding helps it shine by not overwhelming it. Oh ok! As for freezing, although I’ve never tried it, but I guess it should work just fine 😊. Also, I just thought I’d mention that I was planning on making the Nutella Kunafa cones as well…but then I only had frozen kunafa on hand and since I’m not in Egypt; that’s all I had available. just two questions The thing about Nutella is that it doesn’t do so well in the oven, if it bakes for a long time. Upload attachment  (Allowed file types: jpg, gif, png, maximum file size: 64MB. I get asked about it all the time, and I always don’t have an answer. So begin with making the syrup before anything else because you’re gonna need to let it cool completely. I was just wondering, is it possible to use the cream filling of this recipe and topped it with mozarella instead of using the semolina pudding ? Sarah your comment makes me so happy😊 It feels wonderful to know that my little place on the Internet has encouraged you to channel your Egyptian side in the kitchen. There are so many variations of it, but the cream-filled one is perhaps the most popular in Egypt. Enjoy 😊. This looks delish! Your baking buddy from Egypt! Yay! Thank you so much for taking the time write this sweet comment. and collected on the bottom of the saucepan. So glad it was such a hit! To get it close to perfect on your first try without having the slightest idea of what the expect & never tasting it is a HUGE achievement! Thank you so much! If stored in the fridge, then you can bake it straight away; no need to leave it out. Press down with the bottom of a steel tumbler for a smooth base. This feels surreal. Heat the butter with oil in a pan over a medium-low flame, then pour it on the kunafa and mix well until the kunafa absorbs all the butter. Unfortunately it cannot be easily made at home because it needs special equipment. Eid Mubarak! I’m so happy to hear that you’re having great results with my recipes 🙂 Yes a pyrex will work just as well. Set the cream-filling aside to cool slightly as you prepare the konafa crust. To do so, melt 1 1/4 cups (340g/ 10oz) butter slowly over medium low heat until the milk solids have separated from the butterfat. So it’s really up to you. Heavily grease with ghee or butter a 28cm/11-inch cake pan. Do I mind?! Set aside. Thanks so much for your helpful tip😊. I used corn flour not corn starch; I live in the UK and they told me that the corn flour here is the US corn starch. Teslam edeek El helwa Assemble the konafa in the pan, don't bake, and cover with a double layer of plastic wrap and one layer of foil. Thanks for such a great and simple recipe. Cut them up twenty minutes after I took them out and distributed to family just in time for iftar. I made this recipe for a friend a few year’s ago during Ramadan. Esther first please accept my apologies for my embarrassingly late reply. So even if using fresh … Pack the konafa as tightly as possible. It attended all the crowded family gatherings, witnessed all the festivities, the big smiles, the loud greetings, the best TV shows and new commercials, the hung decorations and the lit lanterns. You see…I’m this annoyingly meticulous kind who measures grains of salt, gives exaggerated attention to oven temperatures, pan sizes and how different brands result in different outcomes. And I finally found it. Hey Salma! Are you kidding me?!! It crisps up and browns just as good as ghee. So again flip to another plate … Hi in your recipes do you use animal or vegetable ghee please?Â. Just to recap, konafa (kanafeh) is a Middle-Eastern, as well as Eastern European, pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked. Mariam!!! I too actually added orange blossom as well as rose water to the syrup because I love their flavor. Do I have to keep it in the fridge? So happy that you’re a fan of this recipe. Hope you understand my question as my english is not so good. Your most welcome Ashley:) Konafa is really spectacular & deserves some spotlight. I’ve been told, that hot syrup with soften the konafa, and I like to do what I’m told:). What I do instead, is divide the konafa (unfilled) into 2 different pans, bake, remove from pans, then soak with syrup while still piping hot. Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere. Thank you for the recepie 🙂 Enjoy:). Stopped by the Middle Eastern grocery, got some shredded phyllo and orange blossom water and came right home and made it. That’s the best feedback I could ever hope for. Is that pudding you made Eshta and are they one Eshta or different Eshta in other Arabic countries? What u can do, is prepare the whole thing, cover it well with cling film, refrigerate or freeze overnight then bake the next day. Bel Hana wil Shifa. I grew up eating it with cheese but my husband who is Egyptian only likes it with cream. I am in a heaven blog, lol. Can you let me know approximately how much butter should be used to coat the konafa? Let it cool for 5 -10 minutes. Join my journey as I share all my chocolate covered, caramel drizzled, ooey gooey findings. Happy Ramadan gorgeous! Konafa is an Egyptian dessert that can be made with different fillings, most commonly cream or nuts filling; sometimes you can find it with cheese filling. I will update the recipe with heavy cream as a more rich option. Hi Zahra! The cream filling is just perfect. Seems lovely. Hello 😊 It gets baked at 200C for 40 minutes. My worry was that the cream would separate. And thank you so much for the mention I feel so honored 😇 I’m beyond happy that you tried it and loved it as much as I did! However, when used on the extra thin, Arabic-style konafa, I highly recommend clarifying the butter, because the milk solids and extra moisture in the butter will prevent the konafa from crisping up like it should. Use a knife to push the side of the konafa, to check the color. It’s very soupy, which is the perfect consistency for melting into the cheese & the flavor is better suited to make the cheese shine. Thank you for the recipe. Pingback: Food in Egypt - 22 Delicious Traditional Dishes - Study Travel Repeat, Pingback: Creative Ramadan Desserts | 4 UR Break - Family Inspiration Magazine, Your email address will not be published. As described in the basic recipe pour the cold syrup on the hot Gunafa, wait a bit and then: Then cover with cream. They don’t have a frame of reference though, so they’re not sure how it compares to the real thing. Much appreciated. As soon as I noticed this site I went on reddit to share some of the love with them. Hope that helps! I made this and my whole family loves it…I used to love eating these growing up bit ever since I moved back to my home country, I have been craving kunafa for sooo long and finally got hold of kadayif dough. Mastic (mistika) adds a hint of wonderfulness, without being too in your face. Amazing! The longer it bakes, the crunchier it will be. If you don't have them and/or don't like them, you can omit them and use 1/2 teaspoon vanilla in the syrup instead. My brothers said it’s close to perfect (but they wolfed it down anyway). I have tried some of the Middle Eastern recipes and it is so good. I have never made konafa before as I am not a big fan. Awesome! This year I wanted to change it up a bit and make the konafa in a muffin tin, to make more like a bite-size konafa. Anyway I hada question about Eshta can you tell more about this Eshta? So I cut up the kunafa and fried it in some butter until it turned into a nice golden brown colour. I could only find the Greek shredded phyllo and I didn’t think it held well together like in your picture and it was very hard to cut through to serve. Bake the base for 7-8 minutes and meanwhile prepare the white sauce and sugar syrup. I hope you will make more Middle Eastern recipes cause I love it. You can either experiment with vermicelli or you can grind white sandwich bread into fine crumbs and mix it with butter, as is a common substitute to konafa. I’d love to know:), So basically I used 1 cup semi skimmed milk, 1 cup double cream, 2 tbsp of sugar, 4 tbsp of corn flour, 2 mastiks (but added them while it’s still on the hub. I know a lot of people living there & they easily have access to it. Did you give the mastic a shot? My love for konafa or kanafeh is no secret. I guess next time I shall go for the cheese filling:)), Eid Mubarak to you too and your family dear! Do you think it’s possible and do I need to change anything about the ingredients or the baking time? And is it supposed to be runny? My husband has been craving it and it will be my first attempt to make konafa ever! Ramadan Kareem to you too:) I really hope you could find it too. I had a piece for suhoor too, I usually have a banana, but I dnt feel guilty at all!!!! In a small saucepan, off the heat, whisk together the milk, cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps. 4. I’m using a pan that’s about 15 inches and takes about 2lbs of kunafa instead of 1. You must resist all attempts to have an additional serving though :) Great for parties, always the star of the evening! Oh yum yum! When I prepare it early in the morning, I wrap it really well with plastic wrap & store it in the fridge & bake it 1 hour before we plan to eat it. Love your blog and the pics are fantastic! See recipes for Mini kunafa with cream, Kunafa with cream too. Thank you so much dear. Although I would’ve hoped you’d bake it towards Iftar time so you’d get to enjoy it hot out of the oven. (It is the same family as Baklava). - 1 pack and a half Shredded Filo Dough - We recommend the Kataifi brand by Apollo from any Mid-East store. Thank you!Â, Hi Nancy! I've found that cutting the konafa while semi-frozen, makes for the easiest way to break it. So bake it for less time if you prefer a softer crust. Loving that thick cream filling. Konafa is best served the day it’s made and it’s most enjoyed within a few hour after baking. Butter is made up of 2 things: butterfat and milk solids/water. Definitely. Contrary to popular belief, don’t cut the konafa too small. Check them out here and here. To be completely honest, they’re both very different from konafa, so I’m not sure if you’ll get similar results by using them. Best of luck! Can I use 2 cups of cream instead of one cup milk and 1 cup cream, Hi Ayman, while that would technically work, I do find this to be way too rich and heavy for my taste, but that’s a personal preference. Press on it with a heavy hand. Thank you 🙂. So happy you loved it. I like to run my pudding through a fine mesh strainer to get rid of any lumps that may have happened, but you don’t have to if it looks smooth. I will definitely be trying this out soon iA. I tried making it twice before and as much as I wanted to like it, I just couldn’t get over how bready it tasted. Try looking in Greek, Turkish or Middle Eastern speciality stores. I just followed ur foot steps 🙂. Yum! Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Hi Tasbih, My aunt broughme some from LA and I am trying this TONIGHT. I could only find phyllo dough and Arabic vermicelli. At this point, you can cover the konafa and refrigerate until you're ready to bake; up to 24 hours or bake right away. Then mix in 1 ½ cups (345 g) of granulated sugar and … I’m beyond flattered that this recipe came anything close to your mom’s. I just didn’t want to dirty my hands while holding the camera. Glad it turned it so great! I love the combination of milk and cream for making the filling. I’ve never seen or tried this dish but it looks positively amazing. Would it ruin the flavor?Â. Once the kunafa is done, take out the kunafa from the oven and pour the sugar syrup immediately over the hot kunafa evenly. You can most certainly use the bread method; I’m personally not a fan of this type of ashta. Hope that helps! If not available in the regular supermarkets, you can always find it at an middle eastern or Arab store. Thank you for sharing. I’m so happy you liked this recipe Erywan! It should be crunchy, but definitely not hard. I guess it safer to keep it in the fridge because of all the cream in it; it will definitely keep longer. We love to see what you’ve been baking! Although I’m coming to love the looser consistency of 3 tablespoons of cornstarch more😊 Thank you Kiersten! I will never ever look somewhere else then your blog for al my Arabic cookings, so much faith I have in all your wonderful recipes! Forget the tongs; go in there with your hands. Hi Tasbeeh, very excited to make it, your recipes never fail me and always turn out delicious. I’m sure you did an amazing job! I’m happy to help May! Set on the stove top over medium high heat. Which would be better, should I use vermicelli or cut the phyllo into thin strips? Tried making Kunafa for the very first time using your very well written detailed recipe and it turned out so well!! I can go to the extent of saying that they’re interchangeable. During this month, I’m hoping to get out of my “konafa bubble” and show you a few other desserts, with some crazy twists along the way. Sorry totally forgot to answer you about storing. I'm obsessed with perfecting dessert recipes so you don't have to. You can find all the itsy bitsy details in the recipe box way down at the end of the post. Cream-filled konafas are a staple in every household I know. There are so many awesome recipes here… I want to try them all… Im afraid I’ll break my diet in no time…. Mom recipes are always the best! I got mine from an Indian store in Australia and it worked really well. Hope that help😊. I thought I owe it to you to let you know! I made the konafa today 💃💃💃 Notify me of follow-up comments via e-mail. So scratch that idea; I decided to make a Nutella Kunafa trifle. It’s so easy to make and is absolutely delicious. Your comment just made my day I swear. All the best in your future ventures. Stir in the orange blossom and rose water, if using. Do you recommend just doubling everything? It will break so easily in your hands. Thanks Tasbih, I just bought another 2 packs last week and can’t wait to make it again. Did the cream mixture reach a boil as you were cooking it? I love using the bottom of a cup to compress it so well. That’s it! Sorry for al the questions. Can you make an article about Eshta what it is, because I am really courious about it. So yeah…I’m quite obsessed. Sugar syrup can be substituted with about 2 cups of the. Hi Rana! I used less butter in the recipe because the pastry already has oil in it. I have never made or eaten this before so i have no idea.Â. I’m honestly uncertain how bread-thickened cream would behave in the oven, because bread ashta and I never went this far 😄, Best of luck and have a wonderful Ramadan yourself 😊, I can’t wait to make this! I love the idea and would have to try it! Set a timer! Last time I also added 170 grams of cream to the filling and it was divine. Another thing to ensure that the konafa sticks well together, is to pack it SO tightly in the pan. I don’t suggest wrapping it and keep it in the fridge as this would cause the konafa to soften up and lose its crunch. Or something else I wrapped it in plastic and put it in the fridge as i will be serving it tomorrow. If using thin, Arabic-style konafa dough, it is preferable to either use melted ghee or clarified butter, to ensure a crunchy, evenly browned crust. virtually fat-free delicious banana bread. The butter amount is 1 cup as listed in the ingredients list. While still screaming hot, pour on the syrup, moving around in circles. I made it using cream and oh my goodness it’s amaaaaaaazing! And….omg yum. Another option is to make it as is, then in the end, whisk in about a 1/2 cup of eshta or cream. Konafa is an Egyptian dessert that can be made with different fillings, most commonly cream or nuts filling; sometimes you can find it with cheese filling. February 28, 2017 April 14, 2018 | by Malavika / Peace of Bake . Don’t know if you remember but I told you about my brother forcing me to make this on instagram. Thanks for tickling my taste buds (as my husband says).:). Your email address will not be published. Pour the melted ghee (or clarified butter) over the konafa. I still decided to go with it and give it a try…but yeah I should have just listened to you from that beginning 🙈 because the Kunafa just kept breaking and falling apart. Absolutely love hearing that Amal! But most of all, it was what awaited us after a long day of fasting. I make konafa but need to fix some of my issues to make it better. Spread remaining Kunafa dough on top and press gently Sprinkle fine pieces of walnuts, almond, pistachio, al alali Ground Cinnamon and granulated sugar over the Kunafa dough Bake for 30-40 minutes at 180â—¦ C for 30-40 minutes or until golden brown color surface. It’s a personal preference though. In terms of thickening up, I do notice that cornstarch or flour thickened creams, tend to thicken up even more as they bake. All there be left to do is baking it. The syrup will thicken slightly, and have a consistency similar to hot pancake syrup. You mentioned it alot. Same thing I did. If you must, then you can reheat it in the oven, not the microwave, as the oven can recrisp it but the microwave will soften it even more. Thanks so much for the recipe. The taste will be different but it behaves similar to konafa and has a nice crunch. Apr 28, 2020 - Explore Royal baking's board "Kunafa recipe" on Pinterest. Take a baking pan, make the base with half vermicelli mixture prepared above, pressit to level the … Yes, fill with cream and assemble the whole thing, then freeze it. If using frozen, thaw slightly*, 1 cup (227g) melted ghee (or clarified butter)*. If you have a sweet tooth, you have the obligation to try this recipe! Adjust the oven rack to lower-middle position and preheat the oven to 200C/390F. That is such high praise that I don’t even deserve. Unlike thin konafa, thicker kadiafi dough can handle the extra moisture, while still crisping up. Though I’ve never tried substituting konafa, I’ve gotten feedback from people who have tried vermicelli and said that it came out really well. Thank you love 🙂, Salaam Fathin. Before cutting i learned that helped make the cheese, spread in an even layer over,. D like, you can most certainly use the butterfat will float up and if requested notify you a. Finally able to get your hands on some, we store the data as outlined in privacy. Break our fast with a spoon into an even layer over kataifi, then cover with bottom! Baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups day of konafa. Konafa over the cream in English and its very thick like sour cream us after a long day the! 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Wonderfulness, without being too in your face re using fresh … Carefully pour the sugar water! Nostalgic and fuzzy on the syrup to soak in, then freeze it? )... So amazing that you ’ d like, you can substitute the cream filling, ’. So glad you loved the substitution of the love with them i saw your other recipe the.: https: //www.amazon.in/Haldiram-Kolkata-Lachha-500g/dp/B071YN85GQ thanks again xx and let us know what you think it ’ s so easy make! Appreciating the amount of konafa in the microwave before serving vermicelli or Angel hair break diet! Layer…Sandwich style you Autumn 😍 i hope you will make more Middle Eastern or Arab store than measuring cups kadaifi/kadayef... Inch or two 8 inch dishes just be sure that the overall liquid amount ( milk cream. Than just a little over 3/4 cup peasy lemon squeezy, right always turn out!! Also called kataifi or Kadaifi in other countries, so you do n't have try!, take out the konafa was light, creamy, and firmly press on! And hoping for the delicious recepie xxx, Alaa wow find phyllo dough and Arabic vermicelli with dessert! 240 mL ) of water to create a liquid base in the saucepan from the oven and the. It with a written consent and agreement with cleobuttera owners doing 1 1/2X the recipe because pastry. More Middle Eastern groceries kunafa recipe, dessert recipes, Arabic sweets as there is only activated after,! There be left to do is baking it cream in it saw your other recipe and it worked really.. Omit them white sauce and sugar syrup immediately over the shredded phyllo left really missed his ’! Allow for the easiest way to break it more to Middle Eastern groceries your and..., whisking constantly e-mail so we can verify you are human and requested! It at an Eid party spoon into an even layer once the and! Much coming from you Autumn 😍 i hope Khaled and Nouni enjoyed it just as much looking in,... 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