Kunafa with Muhallebi filling
Kunafa With Muhallebi filling
- 2 Cups Sugar
- 1/4 tsp Lemon juice
- 1 tsp Rose Water OR 2 cardamom seeds
Pan:
- 2 Tbsp melted unsalted butter
- few drops of orange food coloring
Instruction:
- defrost Kunafa pastry
- Preheat oven to 350 F
- Muhallebi filling: in a sauce pan add all your filling ingredients on low- mid heat and keep stirring until it get a little thickness remove from heat and let it cool.
- Syrup: In a saucepan combine sugar, water and lemon juice, stir to combine, bring to boil. remove from heat and add rose water (or cardamom). Pour in a jar and let it cool.
- In a large bowl shred kunafa pastry with your hand, I use kitchen scissors to cut it into pieces then I shred it with my hand.
- Pour Melted butter over kunafa pastry, with your fingers rub butter around dough until evenly covered.
- Combine melted butter with food coloring.
- Grease a round 9" springform cake pan with orange colored melted butter.
- Spread the base of your pan with two thirds of kunafa pastry and press firmly to make a thick base for the filling.
- Pour the filling over Kunafa base and spread it out evenly.
- Add the remaining pastry over and press gently to totally cover the filling.
- Bake for 30-35 minutes, usually for me 30 min is perfect.
- Remove from oven, immediately pour your cool syrup over. Be aware syrup may leak, I usually use a tray under pan. Or you can wrap your pan base with aluminum foil.
- Let it rest for 10 minutes to let it soak syrup, loosen sides of your pan, place a plate over Kunafa and flip it over quickly but carefully, orange side should be up now.
- Decorate it with pistachio, serve warm.
Note:
- For the filling; you can use 2 cups of "liquid" milk instead of powder milk and skip the " 2 cups of water"
-I have an old post about kunafa, which was my first ever.
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