Kunafa with cream filling transports me straight back to the bustling markets of the Middle East, a place where the air is thick with the scent of spices and sweet pastries. This dessert isn’t just a dish; it’s an experience, a symphony of textures and flavors that captivates from the very first bite. I’ve spent years exploring and perfecting Middle Eastern cuisine, and this particular dessert holds a special place in my heart. The allure of this kunafa lies in its incredible contrast: the delicate, crispy shredded phyllo dough, golden brown and buttery, giving way to a luscious, smooth, and slightly sweet cream filling, all drenched in a fragrant, simple syrup. It’s a truly magical combination that always impresses, whether it’s for a special occasion or just a cozy night in.
Why You’ll Love This Kunafa with Cream Filling
Making Kunafa with cream filling is a truly rewarding experience, and I promise you’ll fall in love with this recipe for so many reasons. It’s surprisingly straightforward to prepare, yet it delivers an impressive, show-stopping dessert every single time. Get ready for:
- Effortless elegance that looks like you spent hours in the kitchen.
- A delicious flavor profile that balances sweet, creamy, and crisp.
- The ultimate crowd-pleaser for any gathering or a special treat for yourself!
The Irresistible Charm of Kunafa with Cream Filling
The magic of this dessert lies in its incredible textural dance. You get that satisfying crunch from the golden, buttery phyllo, followed by the silken, cool cream filling that melts in your mouth. Then, a hint of fragrant syrup ties it all together, creating a sweet, creamy taste that’s simply unforgettable. It’s a true delight for the senses!
Essential Equipment for Kunafa with Cream Filling
Making Kunafa with cream filling doesn’t require any fancy gadgets, just a few standard kitchen items you likely already own. You’ll want a sturdy 9×13 inch baking dish to ensure even baking and a beautiful presentation. A large mixing bowl is essential for coating the phyllo dough evenly with butter, and a good saucepan will be your best friend for both the simple syrup and the creamy filling. Having a whisk on hand is crucial for a lump-free cream. These simple tools are all you need to create this amazing dessert!
Ingredients for Perfect Kunafa with Cream Filling
To create the most delicious Kunafa with cream filling, starting with high-quality ingredients is key. Here’s exactly what you’ll need, measured precisely to ensure your dessert turns out perfectly every time:
- 1 pound (approximately 450g) shredded phyllo dough, also known as kunafa dough. Look for it in the freezer section of Middle Eastern or specialty grocery stores.
- 1 cup (2 sticks or 226g) unsalted butter, melted. This coats the phyllo beautifully for that signature crispness.
- 2 cups (480ml) whole milk for a rich and creamy filling.
- 1/2 cup (60g) cornstarch, which is essential for thickening the cream filling to the perfect consistency.
- 1/4 cup (50g) granulated sugar for a touch of sweetness in the cream.
- 1 teaspoon alcohol-free vanilla extract (optional, but I love the warmth it adds).
- 1 teaspoon orange blossom water (optional, but highly recommended for authentic flavor).
Key Ingredients for Your Kunafa with Cream Filling
The star of our show, the shredded phyllo dough, needs to be well-coated in melted butter to achieve that irresistible golden crunch. Don’t skimp on the quality of your butter here; it makes a huge difference in flavor and texture. For the cream filling, whole milk provides the richest base, and cornstarch is your secret weapon for a perfectly smooth, lump-free custard. These fresh, quality ingredients are what elevate your kunafa from good to absolutely glorious.
Simple Syrup Ingredients for Kunafa with Cream Filling
The simple syrup is the final flourish that drenches our Kunafa with cream filling in sweetness and moisture. You’ll need 2 cups (400g) granulated sugar, 1 cup (240ml) water, and 1 tablespoon of fresh lemon juice. The lemon juice isn’t just for flavor; it’s crucial for preventing the syrup from crystallizing, ensuring a smooth, clear, and perfectly sweet glaze that soaks beautifully into every crispy strand.
How to Make Kunafa with Cream Filling: Step-by-Step Guide
Now for the fun part: bringing all these delicious ingredients together to create your show-stopping Kunafa with cream filling! Don’t be intimidated; I’m going to walk you through each step with clear instructions, making sure you achieve that perfect balance of crispy, creamy, and sweet. The key is to work efficiently and follow the timing, especially with the syrup. Let’s get baking!
- Prepare the Simple Syrup: In a medium saucepan, combine your sugar, water, and lemon juice. Bring this mixture to a rolling boil over medium-high heat, stirring just until the sugar dissolves. Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes. This develops the flavor and thickens it slightly. Remove from heat and, this is crucial, let it cool completely. You want cold syrup for hot kunafa!
- Preheat Oven: Set your oven to 375°F (190°C).
- Shred and Butter the Phyllo: If your phyllo dough is frozen, make sure it’s fully thawed. Place the shredded phyllo dough in a large bowl. Pour the melted butter evenly over the dough. Now, get your hands in there! Gently toss and massage the butter into the phyllo strands until every single piece is thoroughly coated. This ensures maximum crispiness and that beautiful golden color.
- Assemble the Kunafa: Take half of your buttered phyllo dough and press it firmly and evenly into the bottom of your 9×13 inch baking dish. Make sure it forms a compact, uniform layer, extending slightly up the sides if possible to create a little barrier for the cream.
- Spread the Cream: Once your cream filling is cooled (more on that below!), spoon it carefully over the pressed phyllo layer. Gently spread it out evenly, making sure to leave a small border (about half an inch) around the edges of the dish.
- Top with Remaining Phyllo: Carefully place the remaining buttered phyllo dough over the cream filling, covering it completely. Press down very gently, just enough to ensure the top layer is even, but don’t compact it too much.
- Bake: Transfer the baking dish to your preheated oven. Bake for 30-40 minutes, or until the top is beautifully golden brown and the edges are crispy. Keep an eye on it during the last 10 minutes to prevent burning.
- Syrup Time!: Immediately upon removing the hot kunafa from the oven, pour the completely cooled simple syrup evenly over the entire surface. You’ll hear a satisfying sizzle!
- Cool and Serve: Let the kunafa sit and cool for at least 30 minutes, allowing the syrup to fully absorb and the layers to set. This also makes it much easier to cut.
Preparing the Cream Filling for Kunafa with Cream Filling
The luscious cream filling is the heart of our Kunafa with cream filling, and getting it right is super easy! In a medium saucepan, whisk together your milk, cornstarch, and sugar until absolutely smooth – no lumps allowed! Place the pan over medium heat and stir constantly with your whisk. This constant motion is key to preventing scorching and ensuring a silky-smooth, thick cream. Once it starts to bubble and thickens to a pudding-like consistency, remove it from the heat. Stir in your alcohol-free vanilla extract and orange blossom water, if you’re using them. Let it cool completely before you use it; a warm filling can make your kunafa soggy.
Assembling Your Kunafa with Cream Filling
Once your phyllo is beautifully buttered and your cream filling is cooled, it’s time to build your Kunafa with cream filling! Take half of that buttery phyllo and press it firmly into the bottom of your baking dish. Think of it like creating a foundation – you want it even and compact. Next, dollop your cooled cream filling over this base. Carefully spread it out, leaving about a half-inch border around the edges. This little border helps prevent the cream from oozing out during baking. Finally, gently lay the remaining buttered phyllo over the cream, covering it entirely. Press down very lightly, just enough to make it flat, but don’t compress it too much; we want that beautiful crispy texture on top!
Baking and Finishing Your Kunafa with Cream Filling
Place your assembled Kunafa with cream filling into the preheated oven. Bake for 30 to 40 minutes. You’ll know it’s ready when the top is a gorgeous, even golden brown, and the edges look wonderfully crispy. Trust your eyes here! As soon as it comes out of the oven, immediately and generously pour that completely cooled simple syrup all over the hot kunafa. This contrast in temperatures helps the kunafa absorb the syrup beautifully. Now, the hardest part: let it cool for at least 30 minutes. This resting time allows the syrup to fully penetrate and the kunafa to set, making it much easier to cut into perfect, delicious squares.
Tips for Achieving the Best Kunafa with Cream Filling
Making the perfect Kunafa with cream filling is all about those little details that make a big difference. First, always make sure your simple syrup is completely cool before pouring it over the hot kunafa; this temperature contrast is crucial for absorption and crispness. Don’t rush the cooling of your cream filling either, as a warm filling can make your kunafa soggy. For an extra boost of flavor and richness, consider adding a tablespoon of certified gelatin clotted cream (ashta) to your cooled cream filling. And remember, fresh, good-quality ingredients always shine through!
Kunafa with Cream Filling: Ingredient Substitutions
While the original recipe is divine, sometimes you need options! If you don’t have rose water or orange blossom water, you can omit them or use a little extra alcohol-free vanilla extract for a different aromatic twist. For a richer cream filling, some people like to use a combination of milk and heavy cream. You can also experiment with a pinch of ground cardamom in the syrup for a unique spice note.
Storing and Serving Kunafa with Cream Filling
Once you’ve enjoyed your first warm slices of Kunafa with cream filling, you’ll likely want to save some for later. To store leftovers, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. When you’re ready to enjoy it again, I recommend gently reheating individual portions in a microwave for 30-60 seconds, or in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through and the phyllo regains some crispness. Kunafa is truly best served warm, perhaps with a sprinkle of crushed pistachios or a dollop of clotted cream on the side!
Common Questions About Kunafa with Cream Filling
I get a lot of questions about making Kunafa with cream filling, and that’s totally understandable! It’s a special dessert, and you want to get it just right. Here are some of the most common queries I hear, along with my best advice to ensure your kunafa is absolutely perfect every time.
Can I Prepare Kunafa with Cream Filling Ahead of Time?
Yes, you can! You can assemble the kunafa (layers of phyllo and cream) up to one day in advance, cover it tightly, and refrigerate. Bake it just before serving for the best texture and pour the warm syrup then.
What is the Best Way to Get a Crispy Kunafa with Cream Filling?
The secret to a super crispy Kunafa with cream filling lies in buttering every strand of phyllo dough thoroughly and ensuring your oven is hot enough. Also, pour the cooled simple syrup over the hot kunafa immediately after baking!
Can I Adjust the Sweetness of Kunafa with Cream Filling?
Absolutely! You can control the sweetness of your Kunafa with cream filling by either reducing the amount of sugar in the simple syrup or by drizzling less syrup over the baked kunafa. You can also slightly increase the sugar in the cream filling if you prefer.
Estimated Nutritional Information for Kunafa with Cream Filling
While the exact nutritional values for your homemade Kunafa with cream filling can vary based on specific brands and ingredient quantities, here’s an estimated breakdown per serving (based on 12 servings from this recipe):
- Calories: Approximately 450
- Fat: Around 25g (with about 15g Saturated Fat, 8g Unsaturated Fat, and 0.5g Trans Fat)
- Carbohydrates: Approximately 55g
- Sugar: Around 60g
- Protein: Approximately 5g
- Fiber: Around 1g
- Sodium: Approximately 150mg
- Cholesterol: Approximately 40mg
Please remember these are estimates and can fluctuate with any ingredient substitutions or portion size changes.
Print
Kunafa with Cream Filling
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A traditional Middle Eastern dessert, Kunafa with cream filling features shredded phyllo dough baked to golden perfection, encasing a rich and creamy filling, then drenched in a sweet sugar syrup.
Ingredients
- 1 pound shredded phyllo dough (kunafa dough)
- 1 cup unsalted butter, melted
- 2 cups milk
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon rose water (optional)
- 1 teaspoon orange blossom water (optional)
- For the simple syrup:
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Prepare the simple syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool completely.
- Prepare the cream filling: In a saucepan, whisk together milk, cornstarch, and sugar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in rose water and orange blossom water, if using. Let cool.
- Preheat oven to 375°F (190°C).
- Shred the phyllo dough into small pieces. In a large bowl, drizzle the melted butter over the shredded phyllo dough and toss until all strands are evenly coated.
- Press half of the buttered phyllo dough into the bottom of a 9×13 inch baking dish, forming an even layer.
- Spread the cooled cream filling evenly over the phyllo dough layer.
- Cover the cream filling with the remaining buttered phyllo dough, gently pressing down.
- Bake for 30-40 minutes, or until golden brown and crispy.
- Immediately after removing from the oven, pour the cooled simple syrup evenly over the hot kunafa.
- Let the kunafa cool for at least 30 minutes before serving.
Notes
- Ensure the simple syrup is completely cool before pouring it over the hot kunafa for best results.
- You can adjust the amount of rose water and orange blossom water to your preference.
- For extra richness, you can add a spoonful of clotted cream (ashta) to the cream filling.
- Kunafa is best served warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 60g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
