Friday special: Kunafa bil ashta â¤ï¸
Learnt it from an Arab. It’s phyllo dough filled with ashta cream.
*Phyllo dough (fresh kunafa dough/ frozen kunafa dough/ pheni can also be used)
*Half kg butter
*1 cup water
*rose water (optional)
* ashta cream ( recipe mentioned)
Ground nuts for garnish
Recipe for ashta cream:
2cuos whole milk
2 cups skimmed milk
1 cup heavy cream
7 slices of white bread m, crust removed
3 Tbsp sugar
3 Tbsp cornstarch dissolved in some water
On medium heat mix both milk, heavy cream, cornstarch, sugar together in a pan. Now break bread in small pieces and add to the milk. Cook on low heat till all bread is dissolved and the custard is in the right consistency.
Pour in a bowl and let it cool.
Mix 2 cup sugar with one cup water and few drops of lemon an rose water. Cook till it comes to the boiling point and the sugar is dissolved.
Pulse the kunafa dough in a processor. Add melted butter as required. Every dough piece should be covered in butter. Do not add the butter all together.
Now layer some dough in a greased baking pan( I used Pyrex glass so we can see the bottom easily for the right colour). Press it with your fingers to keep the dough in proper layer and in place. Now spread the ashta cream generously, leaving the edges of the dough. Layer more kunafa on top of the cream and press it with light hands. Tuck the side with more kunafa and try to seal it so no cream escapes out. Now bake it on 180 degrees for around 40 mins or until golden from the bottom. Then switch on the top grill and to get the exact golden colour from the top. Pull out of the oven and let it cool for some time. Then flip onto a serving tray, pour warm syrup and garnish with nuts and enjoy!