Kunafa
Photo by Razane Adra
This my recipe for Kunafa. It’s basically the same everywhere with minor differences. Some people use ghee instead of butter, some people add rose water. There are many different fillings. The walnut filling is most popular in our house.
Ingredients:
1 kilo kunafa dough (fresh or frozen)
1 stick of butter (melted)
For the Filling:
1 can (155grams) of cream (gishta)
or
1 1/2 crushed walnuts mixed with one tablespoon of honey and one teaspoon of cinnamon.
Directions:
Rub the kunafa with the butter, trying to spread the butter evenly on all the kunafa.
Divide the dough into two parts, spread one part evenly on the bottom of two pans. I used two circle 30cm glass baking pans.
Spread your filling of choice on the layer of kunafa dough. I usually make one filled with cream and one with walnuts.
Add the remaining dough on top of each filling.
Bake in a preheated of at 180 degrees for 20-25 minuets until golden on the bottom and top.
Pour a simple syrup over it while it’s hot.
Simple Syrup Recipe:
1 1/2 cups of sugar
1 cup of water
Add to a sauce pan and let it come to a boil then simmer for about 8 minutes.
Let it cool and keep at room temperate in a glass jar.
You can add cinnamon, vanilla, flower water as a flavor if you like. My mom adds a teaspoon of vanilla. My mother in law adds 1/3 cup of flower water to double this recipe.