Knafeh recipes (Lebanese Kunafa recipe) with Ashta
Indulge in the sweet and decadent flavors of Middle Eastern desserts with this authentic Lebanese Kunafa recipe. This recipe is just one of the many delicious Knafeh recipes that you can easily try at home.
Bring water and sugar to a rolling boil in a saucepan over medium-high heat.
Reduce the flame to low and simmer the syrup for 8-10 minutes.
Switch off the flame and allow the syrup to cool completely.
Add orange blossom water and lemon juice to flavor the syrup and set aside.
For the ashta cream:
In a separate saucepan, combine milk, cream, cornflour, sugar, and vanilla essence until the cornflour is dissolved without lumps.
Cook the mixture on medium heat until it thickens, stirring continuously.
Transfer the cream to a wide-mouth bowl and cover it with cling wrap, touching the top of the cream to avoid skin formation.
To prepare the Pastry:
Follow the packet instructions to thaw the frozen dough.
Shred the dough into smaller pieces until it looks like vermicelli, by hand or using a food processor.
Melt butter and add orange food coloring (optional). Pour the butter over the dough and mix to coat it well.
To Assemble
Grease an 8-inch baking pan and add a drop of orange food color (optional) to the base and sides.
Spread half of the pastry dough onto the base of the pan and press it down evenly.
Spread the ashta cream evenly on top, leaving the sides of the base.
Add a layer of ground pistachios on top of the cream (optional).
Layer the remaining dough on top and press it down evenly.
To bake:
Preheat the oven to 180 degrees Celsius and bake the Kunafeh for 40 minutes or until golden brown.
Immediately invert the baked Kunafa onto a serving platter and pour half of the prepared syrup on top.
To serve:
Garnish with chopped pistachios and rose petals.
Serve warm with the remaining sugar syrup on the side.
Video
Notes
Use the right ingredients: You cannot substitute the pastry dough with vermicelli. Vermicelli becomes hard when toasted and the texture of the final product is totally off. Likewise use fresh or heavy cream for the recipe.
Prep the Kunafa Dough: Remember to thaw it as per packet instructions and also shred it into smaller pieces until it looks like vermicelli.
Baking Dish Size: Use an 8-inch or 9-inch pan for this recipe. Square or Round either will work.
Bake until golden brown: Bake the Kunafa until it is golden brown on top. This usually takes around 35-40 minutes but may vary depending on your oven.
Invert immediately: Once the Kunafa is out of the oven, immediately invert it onto a serving platter.
Use a sugar syrup: Sugar syrup is an essential component of Kunafa. Kunafa on its own is not too sweet, you need a sweetener additionally. So pour the prepared syrup right when the Kunafa is fresh and out of the oven. And also serve some on the side so one can adjust the sweetness as per taste. Also, use enough of it to keep the Kunafa moist and sweet especially if you are using a cheese filling as cheese tends to become hard and dry once cooled.
Serve hot/warm: Kunafa tastes best when served hot and fresh out of the oven.
Experiment with toppings: While pistachios are a traditional topping for Kunafa, you can experiment with other toppings such as almonds, walnuts, or shredded coconut.
Use a sharp knife: Use a sharp knife to cut the Kunafa into pieces. A dull knife will make the cheese filling squish out.