The creamy kunafa with sugar syrup is a delectable dessert that is a traditional Middle Eastern pastry that is made with shredded kunafa dough, filled with a creamy cheese or milk mixture, and soaked in sweet sugar syrup.
To make this mouth-watering dessert, you will need a few key ingredients. For the aromatic sugar syrup, you will need granulated sugar, water, green cardamom, lemon juice, rose water, and orange blossom water. The knafeh cream filling calls for full-fat milk, whipping cream, semolina, sugar, cornflour, mastic beads (optional), rose water, and orange blossom water. Last but not least, the kunafa dough requires frozen kunafa dough (or fresh dough that has been frozen overnight), melted ghee, and additional ghee or butter to grease the pan. For a beautiful finishing touch, garnish with dried rose petals and slivered pistachios.
Trust me, once you take a bite of this creamy kunafa, you’ll be transported to the bustling streets of the Middle East. So gather your ingredients and get ready to satisfy your sweet tooth with this delicious dessert!
History of Kunafa
Origin of Creamy Kunafa
Kunafa is a traditional Middle Eastern dessert that is made with shredded kunafa dough, cheese, and sugar syrup. The origins of kunafa can be traced back to the Ottoman Empire, which ruled over the Middle East for centuries.
The dish was originally made with a type of cheese called “Nabulsi,” which is a white, salty cheese that is similar to feta. However, over time, different types of cheese were used, including ricotta and mozzarella, which resulted in a creamier and richer dessert.
Evolution of Sugar Syrup
Sugar syrup is an essential component of kunafa, and it has evolved to become the sweet and sticky syrup that we know and love today. Originally, kunafa was served with a simple syrup made with sugar and water.
However, as the dish became more popular, different variations of sugar syrup were created. Some recipes call for the addition of rose water or orange blossom water, which adds a fragrant and floral note to the syrup. Others use honey or molasses to create a richer and more complex flavor.
Ingredients:
Aromatic Sugar Syrup
- 1 cup of granulated sugar
- 1/2 cup of water
- 1 green cardamom
- A squeeze of lemon
- 1/4 tsp of rose water
- 1/4 tsp of orange blossom water
Knafeh Cream Filling
- 1 cup tsp of full-fat milk
- 1/2 cup tsp of whipping cream
- 1 tbsp of semolina
- 1 tbsp of sugar
- 1 tbsp of cornflour
- 2 mastic beads crushed (optional but recommended)
- 1/2 tsp of rose water
- 1/2 tsp of orange blossom water
Kunafa Dough
- 250 grams of frozen kunafa dough
- 1/2 cup of melted ghee
- Ghee or melted butter
Garnish
- Slivered pistachios
- Dried rose petals
How to make creamy kunafa with sugar syrup?
Prepare the Sugar Syrup:
- Combine granulated sugar, water, green cardamom pods, and lemon juice in a saucepan.
- Let it boil without stirring. Keep it boiling until the sugar dissolves completely.
- Lower the heat and let it simmer for approx. 5 to 8 minutes. Take it off the heat and mix in the rosewater and orange blossom water.
- Set aside in a mug to cool completely.
Make the Cream Filling:
- In a bowl, whisk together full-fat milk, whipping cream, semolina, sugar, and cornflour until smooth and free of lumps.
- Bring the mixture to a boil over medium heat, whisking constantly to prevent scorching.
- Reduce heat and continue whisking for approximately 5 minutes, or until the mixture thickens.
- Stir in crushed mastic and then incorporate the rosewater and orange blossom water.
- Set the cream filling aside.
Assemble the kunafa crust:
- Using your hands or a food processor, coarsely crush the frozen dough.
- Melt the ghee and gently rub it onto the crushed dough to ensure an even coating.
- Preheat your oven to 200°C (392°F) and position the rack on the second level. Grease an 8-inch baking pan with ghee, coating all sides.
- Spread approximately two-thirds of the prepared dough evenly onto the bottom and sides of the pan, ensuring there are no cracks. Press the dough firmly to create a solid base.
Bake and Finish:
- Pour the prepared cream filling over the crust.
- Spread the remaining dough evenly over the filling, ensuring complete coverage.
- Bake the kunafa for 35-40 minutes, or until the top and sides are deeply golden brown and begin to pull away from the pan’s edges.
- If the sides brown too quickly, reduce the oven temperature to 180°C (350°F) for the remaining baking time.
- Remove the kunafa from the oven and immediately pour the cooled sugar syrup into a thin stream over the entire surface.
- Allow the kunafa to rest in the pan for 10 minutes.
Serve:
- Carefully invert the kunafa onto a serving platter.
- Garnish with dried rose petals and crushed pistachios for an elegant presentation.
- Serve the kunafa warm.
Serving Suggestions and Pairings
One way to elevate the taste of creamy kunafa is to serve it with a scoop of vanilla ice cream. The coolness of the ice cream complements the warm, creamy texture of the kunafa and adds a hint of sweetness to the dish. Another great pairing is a cup of Turkish coffee or tea, which helps balance out the richness of the kunafa.
For a more indulgent experience, try drizzling some melted chocolate over the creamy kunafa. The combination of chocolate and sugar syrup creates a decadent treat that is sure to satisfy any sweet tooth.
If you’re looking to add some texture to the dish, consider topping the kunafa with chopped nuts, such as pistachios or almonds. Not only do they add a crunchy element, but they also provide a nutty flavor that complements the sweetness of the sugar syrup.
Lastly, for a more refreshing take on creamy kunafa, serve it with a side of fresh fruit, such as strawberries or raspberries. The tartness of the fruit helps cut through the richness of the kunafa and provides a nice contrast of flavors.
Storage and Preservation
- Refrigerate: If you have leftover kunafa, wrap it tightly in plastic wrap and store it in the fridge. It will last for up to 3 days.
- Freeze: If you want to keep kunafa for a while, freeze it. Wrap it really well in plastic wrap and then aluminum foil, and pop it in the freezer. It’ll stay good for up to 2 months.
- Serve at room temperature: When you’re ready to eat your stored kunafa, let it come to room temperature before serving. This will ensure that it’s not too cold and that the texture is just right.
- Avoid moisture: Moisture can ruin the texture of kunafa, so make sure to keep it away from any sources of moisture. Don’t store it in the fridge uncovered, and avoid storing it in a humid environment.
Common Mistakes to Avoid
- Overbaking the kunafa can result in a dry and tough texture. It is important to keep an eye on the kunafa while it is baking and take it out of the oven as soon as it turns golden brown.
- Using too much sugar syrup can make the dessert overly sweet and soggy. It is better to start with a small amount of syrup and gradually add more as needed.
- Not letting the kunafa cool down before adding the cream can cause the cream to melt and become runny. It is important to wait until the kunafa has cooled down to room temperature before adding the cream.
- Using low-quality ingredients can affect the overall taste and texture of the dessert. It is recommended to use high-quality kunafa dough, fresh cream, and good-quality sugar syrup.
Conclusion
I hope you enjoyed learning about creamy kunafa with sugar syrup as much as I enjoyed writing about it. This dessert is a perfect combination of crispy and creamy textures with a sweet and delicious taste.
As I mentioned earlier, kunafa is a popular dessert in the Middle East and is often served during special occasions and gatherings. It’s a dessert that is loved by many and for good reason. The creamy filling and the crunchy pastry make for a delightful treat that is sure to satisfy your sweet tooth.
If you’re looking to try something new and exciting, I highly recommend giving this recipe a try. It’s a dessert that is easy to make and is sure to impress your friends and family. Whether you’re a fan of Middle Eastern cuisine or just looking for something new and exciting to try, kunafa is worth checking out.
In conclusion, creamy kunafa with sugar syrup is a dessert that is both delicious and easy to make. With its unique combination of textures and flavors, it’s no wonder why this dessert is so popular in the Middle East. So why not give it a try and see for yourself why so many people love this delicious treat?
By the way, did you know that this kunafa is a great dessert after having shakshuka with bacon?
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