Instructions

1. Preparing the Kunafa

   In a wide bowl, rub the kunafa dough with the melted ghee using your fingertips until the strands completely absorb the ghee. · 5 min
2. Cooking the Pudding

   To prepare the cream filling, mix the milk, cornstarch, and sugar cold in a saucepan, then place over medium heat, stirring continuously until thickened. · 7 min
3. Flavoring the Cream

   Remove the saucepan from the heat, add the fresh cream and orange blossom water, then stir the mixture well until smooth and allow it to cool slightly. · 3 min
4. Arranging the Base

   Grease a baking pan with a spoonful of ghee, spread half the amount of kunafa, and press it down firmly while slightly raising the edges to prevent the cream from leaking. · 5 min
5. Filling the Kunafa

   Pour the cream mixture into the center, keeping slightly away from the edges, then gently distribute the remaining kunafa on top without pressing too hard. · 4 min
6. Baking

   Bake the kunafa in a preheated oven at 190°C (375°F) for 25 to 30 minutes until the edges and base turn a golden color. · 30 min
7. Soaking and Serving

   Carefully invert the kunafa onto a serving platter as soon as it comes out of the oven, pour the warm syrup evenly over it, garnish with pistachios, and serve warm. · 3 min

Nutrition / serving

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