Break Kitchen | Episode 4: Kunafa with Cream, Made Easily at Home

After kabsa, savory pancakes and shakshuka, the fourth episode of “Break Kitchen” turns to an Eastern dessert: kunafa with cream, featuring a crisp golden texture and a smooth, creamy filling.

Recipe Information

• Preparation time: 25 minutes
• Cooking time: 35–40 minutes
• Servings: 8

Ingredients

• 500 grams shredded kunafa dough
• 180 grams melted butter or ghee
• 2 tablespoons powdered sugar
• 2 tablespoons crushed pistachios, optional

For the Cream Filling

• 3 cups whole milk
• 5 tablespoons cornstarch
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 170 grams cream

For the Syrup

• 1.5 cups sugar
• 0.75 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rosewater or orange blossom water, optional

Preparation

1. Prepare the syrup by boiling the sugar and water, then add the lemon juice and leave it to simmer for 8–10 minutes. Set it aside to cool.
2. Dissolve the cornstarch and sugar in the cold milk, then heat while stirring until thickened. Add the vanilla and cream.
3. Preheat the oven to 180°C. Separate the kunafa strands and mix them with the butter and sugar.
4. Spread two-thirds of the kunafa in a 28-cm baking pan and press it down gently.
5. Spread the cream filling, leaving a margin around the edges.
6. Cover with the remaining kunafa and press lightly.
7. Bake for 35–40 minutes, until golden.
8. Gradually pour the cold syrup over the hot kunafa. Leave it for 10 minutes, then garnish with pistachios.

Tips for Success

• Use cold syrup with hot kunafa.
• Distribute the butter well over the strands.
• Do not spread the cream all the way to the edges.
• Thaw frozen kunafa in the refrigerator according to the package instructions.

Ingredient Substitutions

You can use ghee instead of butter, or a mixture of the two; omit the pistachios; and replace the rosewater with orange blossom water or leave it out.

Serving and Storage

Serve warm. Because it contains milk and cream, cool leftovers quickly and store them covered in the refrigerator. The USDA recommends not leaving perishable foods unrefrigerated for more than two hours, or one hour if the temperature exceeds 32.2°C, and generally using refrigerated leftovers within 3–4 days.

Allergy and Food Safety Warning

This recipe contains milk and dairy products, as well as gluten, and nuts if pistachios are used. Check ingredient labels if you have a food allergy.

Food Safety Source

USDA Food Safety and Inspection Service (FSIS) — Guidelines for storing and refrigerating leftovers.

Previous episode: Break Kitchen | Episode 3: Tomato and Pepper Shakshuka for a Quick Arabic Breakfast

The featured image is an illustrative depiction of kunafa and does not document a dish actually prepared in the Break Kitchen. Source: Wikimedia Commons, photographer Cairocamels B. Simpson, licensed under CC BY 3.0.