Kunafa Bil Ashta (Egyptian Clotted Cream Pastry)
Dessert
Dessert
8 servings
963 cal/serving
Instructions
1
Step 1
Preheat the oven to 350°F.
2
Step 2
Combine the sugar, water and lemon juice in a saucepan.
Granulated sugarWaterLemon juice
3
Step 3
Heat the mixture over medium, stirring until the sugar dissolves and it comes to a gentle boil.
Granulated sugarWaterLemon juice
4
Step 4
Reduce heat and simmer the syrup about 10 minutes until slightly thickened.
Granulated sugarWaterLemon juice
5
Step 5
Remove the syrup from heat and set aside to cool.
Granulated sugarWaterLemon juice
6
Step 6
Spread a layer of kataifi pastry in a baking dish, covering bottom and sides.
Kataifi pastry
7
Step 7
Brush the pastry layer with melted ghee or butter.
Ghee or melted butter
8
Step 8
Repeat layering and brushing until about half of the kataifi is used.
Kataifi pastryGhee or melted butter
9
Step 9
Spread the ashta evenly over the kataifi layer.
Ashta (clotted cream)Kataifi pastry
10
Step 10
Layer the remaining kataifi on top of the ashta, brushing each layer with melted ghee or butter.
Kataifi pastryGhee or melted butter
11
Step 11
Brush the top layer with melted ghee or butter.
Ghee or melted butterKataifi pastry
12
Step 12
Place the dish in the preheated oven and bake 30–40 minutes until golden brown and crispy.
13
Step 13
Remove the kunafa from the oven and pour the cooled sugar syrup evenly over the hot pastry; let it absorb for a few minutes.
Granulated sugarWaterLemon juiceKataifi pastry
14
Step 14
Garnish with crushed pistachios or almonds.
Crushed pistachios or almonds
15
Step 15
Allow the kunafa to cool a while before serving (serve warm or at room temperature).
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.