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Preheat the oven to 180 C. Place the Arabic Kunafa Pastry in the oven and bake for about 30 to 40 minutes until the top turns brown and crispy. Once the kunafa is baked, allow it cool and pour half of the sugar syrup at top. Take a knife and run through the sides. Place a plate at top and flip gently.
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Mix sugar, water, and a squeeze of lemon juice in a saucepan. Bring to a boil, then simmer undisturbed for 10-15 minutes until slightly thickened. After it comes off the heat, add orange blossom and rose water, two VERY important parts of kunafa. They give this beautiful fragrance and flavor.
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Pour the pastry cream (Qeshta) you made over the prepped Kunafa layer and use a spatula to spread it evenly. Step 4. Distribute the remaining knafeh dough over the pastry cream and gently press down with your hands. Step 5. Place the Knafeh in the oven and bake it for 30 to 50 minutes.
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Make the cream (Ashta): Take out a large saucepan or pot, and add the sugar, cornflour, heavy cream, and milk. Consistently stir all these ingredients together over medium heat for 2-3 minutes until it comes to a boil. Keep whisking the mixture until it thickens. Lastly, add vanilla extract, stir and turn off the heat.
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Generously butter the sahan pan with the remaining soft butter and then slip the Künefe back into the pan. Cook for another 8 to 10 minutes, until nicely browned, pressing firmly to keep the kunefe evenly flat. Remove the sahan pan from the heat and add the syrup (at room temperature).
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Step 6. While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8-10.
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Step 1: Whisk water and sugar in a small saucepan over medium heat until the sugar is dissolved. Stir lemon juice and rose water into the syrup. Bring to a boil, then simmer for 10 minutes. Set aside to cool. Pro Tip: The difference between simple syrup and rich simple syrup is the sugar-to-water ratio.
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Brush each part with melted butter or butter/oil combination. Brush each cup in a 6-cup muffin tin with butter then roll the kunafa dough around until you form a nice cup. Bake in a preheated 350F oven until it is golden brown. If using, drizzle the knafeh cups while hot with simple syrup or honey. Right before se.
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Press down both cheeses. Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan. In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves.
Kunafa Othmalia with CreamKg AlKaramah Dough
Shred semi-frozen kunafa dough into 1.5 inch/ 4 cm long pieces over a large bowl. Add the remaining butter and mix with kunafa shreds to coat evenly. Transfer half of the dough to the tray and press firmly ,lining sides of the tray so it will hold the cream filling and prevent it from burning. Making cream filling.
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Low-calorie: The calories in the traditional kunafa are high; one serving of the original recipe is around 580 to 630 calories. This Kunafa recipe has 277 calories per single serving. Easy: This Kunafa With Cream recipe is easy to follow, even for beginners. The step-by-step instructions are clear and concise, making it virtually failproof.
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Add the remaining cream filling and spread it evenly. Cover with the remaining kunafa dough and again press so that the kunafa dough is packed. Make sure all edges around the pan are covered with the kunafa dough. Place the pan in the oven and bake for 45 to 60 minutes, until the kunafa is golden brown.
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Dissolve the cornstarch in the 1 teaspoon of water and add to the mixture. Place over medium-high heat and cook, whisking constantly. Bring to a boil, and continue cooking for about 3 more minutes or until mixture thickens into a pudding like consistency. Remove from heat and stir in the rosewater.
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Prepare The Kunafa. Before starting, preheat the oven to 190C / 380F and grease a 10-inch baking pan with ghee. spread the ghee well in the bottom and the sides of the pan. One: Put the Kunafa dough in a large bowl, then use your hands to tear it or use kitchen scissors to cut it into 2-3 cm strips.
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For the Kunafa. Take out the frozen kataifi dough and leave it to thaw for an hour or so on the counter. Preheat oven to 350F. Shred the cheese or cut it up into small cubes, and mix it with the thick cream. Break up the kataifi dough and place it in a food processor.
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grate Cheese. pound your mistaka until it is powdered (or grainy/ sandy) combine the cheese with your Mistaka. On Medium Heat, in a large pan: melt the butter. On top of the butter add the kunafa strands so that the butter is combined with the strands. then evenly distribute the buttered Kunafa strands across the pan. add the sweet Mistaka Cheese.
