Cream Filled Kunafa | Easy Arabic Dessert | How to Make Cream Kunefe

If you want a make ahead dessert this is one of the best and it will surely be a hit. You can make and refrigerate this a day before or freeze it for one month. Bake it when you need to and serve it warm for that crunchy deliciousness 😋

Cream filled kunafa

Ingredients

Kadaif (200g)
1/3 cup ghee

For cream filling
1 cup heavy cream
1 cup milk
3 tbsp cornstarch
1 tsp rose water

For Sugar syrup
1 cup sugar
Less than half cup water
1 tbsp lemon juice
1 tsp rose water

Method

To make the cream filling combine cream milk and cornstarch until no lumps then cook over medium heat until all comes together to a creamy consistency. Take it off the stove and add the rose water and leave to cool for a bit.

Prepare kadaif by cutting it into small strips then melt ghee and add it to the kadaif using hands. Then greas 6” pan and create a layer then add cream filling in the middle and finally add another layer of kadaif you can refrigerate at this point for one day or wrap it up in cling film twice and with foil once and freeze it for up to one month. Bake it when ready in preheated oven gas mark 6 for 35-45 minutes. Take it out when you have the golden top.

Make the sugar syrup while the kunafa is baking. Combine all ingredients except rose water cook over medium heat until bubbles do not stir then reduce heat to low and simmer for 10 minutes only. Take it off and add rose water.

Drizzle the sugar syrup over hot kunafa turn it over on a serving plate and serve warm as tastes delicious and crunchy with a smooth creamy centre.

Enjoy 😉


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