Classic Soft Kunafa Recipe
From Nestlé® you will need
From the kitchen you will need
- For the kunafa dough:
- Nestle® Sweetened Condensed Milk 397g 1 tin
- Flour 1 ½ cups
- Semolina (fine) 1 ½ cups
- Ghee ¾ cup
- Orange Blossom Water 1 tablespoon
- For the filling:
- Nestlé® Cream 170g 1 tin
- Milk 1 cup
- Corn Flour ½ cups
- Sugar 1 tablespoon
- Milk (for dissolving corn flour) 2 ½ tablespoons
- Mozzarella Cheese (grated) 1 (200g) cup
- For the syrup:
- Sugar 2 cups
- Water 2 cups
- Lemon Juice 1 teaspoon
- Rose Water 1 tablespoon
Step by Step
Step
1
-
To prepare the kunafa dough, mix in a bowl plain flour, semolina and ghee (reserve 2 tablespoons of ghee) then add Nestlé® Sweetened Condensed Milk and orange blossom water and mix well.
-
Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes).
-
Remove the dough from the oven and set aside to cool to a room temperature.
Step
2
-
Blend the dough in a blender until its smooth then sift using a rough sieve.
-
Grease with the remaining ghee a 30cm round oven non-stick shallow tray.
-
Sprinkle the mixture over and press well to flatten evenly all over the tray.
-
Bake in a 200°C preheated oven for 20 minutes while turning the tray from time to time until all sides become golden brown in color. Remove and set aside.
Step
3
-
To prepare the cream filling, combine milk and Nestlé® Cream in a saucepan and bring to a simmer. Keep on medium heat.
-
Add sugar and stir to dissolve. Simmer for 10 minutes.
-
Dissolve corn flour in 2 ½ tablespoons of milk and add to milk mixture.
-
Add mozzarella, stir and simmer for another 5 minutes until well combined.
-
Remove from heat and pour over cooled dough. Let it cool and flip.
Step
4
-
To prepare the sugar syrup, add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes
-
Remove from heat and stir in lemon juice and rosewater.
-
Pour sugar syrup over flipped kunafa and garnish with crushed pistachio (or edible rose petals). Serve warm.
From Nestlé® you will need
From the kitchen you will need
- For the kunafa dough:
- Nestle® Sweetened Condensed Milk 397g 1 tin
- Flour 1 ½ cups
- Semolina (fine) 1 ½ cups
- Ghee ¾ cup
- Orange Blossom Water 1 tablespoon
- For the filling:
- Nestlé® Cream 170g 1 tin
- Milk 1 cup
- Corn Flour ½ cups
- Sugar 1 tablespoon
- Milk (for dissolving corn flour) 2 ½ tablespoons
- Mozzarella Cheese (grated) 1 (200g) cup
- For the syrup:
- Sugar 2 cups
- Water 2 cups
- Lemon Juice 1 teaspoon
- Rose Water 1 tablespoon
Step by Step
Step
1
-
To prepare the kunafa dough, mix in a bowl plain flour, semolina and ghee (reserve 2 tablespoons of ghee) then add Nestlé® Sweetened Condensed Milk and orange blossom water and mix well.
-
Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes).
-
Remove the dough from the oven and set aside to cool to a room temperature.
Step
2
-
Blend the dough in a blender until its smooth then sift using a rough sieve.
-
Grease with the remaining ghee a 30cm round oven non-stick shallow tray.
-
Sprinkle the mixture over and press well to flatten evenly all over the tray.
-
Bake in a 200°C preheated oven for 20 minutes while turning the tray from time to time until all sides become golden brown in color. Remove and set aside.
Step
3
-
To prepare the cream filling, combine milk and Nestlé® Cream in a saucepan and bring to a simmer. Keep on medium heat.
-
Add sugar and stir to dissolve. Simmer for 10 minutes.
-
Dissolve corn flour in 2 ½ tablespoons of milk and add to milk mixture.
-
Add mozzarella, stir and simmer for another 5 minutes until well combined.
-
Remove from heat and pour over cooled dough. Let it cool and flip.
Step
4
-
To prepare the sugar syrup, add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes
-
Remove from heat and stir in lemon juice and rosewater.
-
Pour sugar syrup over flipped kunafa and garnish with crushed pistachio (or edible rose petals). Serve warm.
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