Kunāfah
Kunfah is made with two crunchy layers of shredded and buttered kataifi or knefe dough, a delectable cheese cream scented with orange zest and cardamom, and a sugar syrup infused with lemon juice and orange blossom water. Hatay, Urfa, and Antep cheeses are used to make Turkish künefe. Pistachios are generally sprinkled over top, and it's best served warm. Elegant and incredibly simple to make
Ingredients:
- FOR THE SYRUP: 2 ¼ cups sugar1 ¼ cups water, 2 tbsp orange-blossom water
- FOR THE CREAM FILLING: 2/3 cup rice flour, 5 cups milk, 4 tbsp sugar, 2/3 cup heavy cream
- FOR THE PASTRY: 1 lb kunāfah pastry, 1 cup butter, melted
- FOR GARNISHING: 2/3 cup pistachios, coarsely chopped
Instructions:
- Prepare the syrup first by boiling the sugar, water and lemon juice for 8-10 minutes. Add orange-blossom water, cool to room temperature and place in the refrigerator.
- Now, prepare the filling. Make a smooth paste from rice flour and some milk, and boil the rest of the milk. Slowly add the rice flour paste, mixing constantly, so no lumps are formed. Put the heat to lowest setting and cook for 15-20 minutes until it becomes thick. Add the sugar and stir again. Allow to cool and then add heavy cream.
- Drizzle the kunāfah pastry with melted butter and gently separate the strands to coat evenly.
- Take a 12-inch round pie pan and spread half of the pastry on the bottom and sides. Pour the cream filling and cover with the other half of the pastry.
- Bake for 45 minutes on 350˚F, and then for another 15 minutes on 425 ˚F.
- Loosen the sides with a sharp knife, cover the kunāfah with a large plate, and turn out. Drizzle with cold sugar syrup and sprinkle with pistachios.
