Cream Kunafa Recipe Food Recipe For Shrimp

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KUNAFA RECIPE



Kunafa Recipe image

Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.

Provided by Amira

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

2 cup granulated sugar.
1 1/4 cup water.
1/4 cup honey.
1 teaspoon lime juice.
1 Tablespoon orange blossom water
OR
1 Tablespoon rose water.
OR
1 teaspoon of vanilla extract.Note1
2 cups whole fat milk.
3-4 Tablespoons corn starch. Note2
8 oz sweet cheese (optional. Note2)
1 lb pound knafeh (Note3)
1 cup ghee

Steps:

  • In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
  • Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
  • Turn heat off and let it cool completely and come to room temperature. Note4
  • In a saucepan whisk together cold milk and cornstarch until dissolved.
  • Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
  • Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
  • In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
  • Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
  • Place shredded knafeh in a bowl and proceed with the other half.
  • Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
  • Preheat your oven to 350F.
  • Brush a 10" round pan with some of the melted ghee. Note5
  • Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
  • Pour the pudding mixture topping it with the grated cheese if using.
  • Spread the filling evenly leaving about half an inch from the sides.
  • Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
  • Pour the remaining ghee evenly on top.
  • Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
  • Pour cooled syrup over while hot and let it rest for 10 minutes.
  • If you want invert on a serving platter and garnish with crushed pistachios.Note6

Nutrition Facts : Calories 348.4 kcal, SaturatedFat 10.2 g, Cholesterol 35.3 mg, Sodium 144.2 mg, Carbohydrate 45.1 g, Fiber 0.6 g, Sugar 32.9 g, Protein 2.7 g, ServingSize 1 serving

KANAFA



Kanafa image

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

Provided by Noura

Categories     Desserts     Specialty Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup white sugar
12 ounces unsalted butter
1 cup white sugar
½ cup water
1 teaspoon lemon juice
⅛ teaspoon rose water

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  • Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
  • Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  • Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
  • Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  • While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
  • Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g

CREAM KUNAFA



Cream Kunafa image

Delicious cream filled Middle Eastern sweet. This kunafa receives tremendous compliments on its sweet & savory combination and is requested very often. You may use 2 1/2 - 3 "small" cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! And don't forget to add in sugar to the keshta and mix well with a whisk. (I have made both fresh and with canned keshta and both ways received encores!) *Using canned keshta is just so much easier!!! A dessert of the cuisines of the former Ottoman empire in the Eastern Mediterranean as well as Arab countries. Recipe adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden.

Provided by UmmBinat

Categories     Dessert

Time 1h10m

Yield 1 pan, 10 serving(s)

Number Of Ingredients 11

1 1/4 cups sugar cups sugar
3/4 cup water
1/2 tablespoon lemon juice
1/2 tablespoon orange blossom water (not an option)
1/2 cup rice flour
4 cups whole milk
1/2 cup heavy cream
4 tablespoons sugar
1 lb kataifi pastry, defrosted
1/2-3/4 lb unsalted butter, melted (I use more than 1/2 lb but less than 3/4 lb)
1/3 cup pistachios, chopped

Steps:

  • Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
  • In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
  • Add cream, mix well.
  • Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
  • In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
  • Add melted butter over pastry mixing well with hands, until covered.
  • In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
  • Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
  • Garnish with chopped pistachios.
  • Enjoy after cooled to room temperature.

KONAFA



Konafa image

Konafah is a middle-eastern dessert dish made of Phyllo dough and Riccota cheese.You have to buy a special dough "Shredded Phillo Dough" (Kataifi) from a Middle Eastern store.This Konafah recipe uses nuts as filling, but there are several other recipes that use other ingredients like ricotta cheese.

Provided by udita

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

500 g phyllo pastry (found at Arabic or Mediterranean grocery store)
250 g unsalted butter, melted
1 cup sugar
1/4 cup water
2 teaspoons lemon juice
1 teaspoon orange blossom water
2 tablespoons rice flour
1 tablespoon sugar
1 1/2 cups milk
2 tablespoons cups heavy cream
1 cup walnuts or 1 cup pistachios, chopped
1 tablespoon sugar

Steps:

  • Make Syrup with:.
  • 1 cup sugar.
  • 1/4 cup water.
  • 2 tsp lemon juice.
  • 1 tsp orange blossom water.
  • Cream Filling.
  • 2 tablespoons ground rice.
  • 1 tablespoons sugar.
  • 1 1/2 cups milk.
  • 2 Tbsp cup heavy cream.
  • Walnut or Pistachios Filling.
  • 1 cup walnuts and pistachios; chopped.
  • 1 tbsp sugar
  • Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
  • Cream filling:.
  • Mix ground rice and sugar to a smooth paste with 1/2 the milk.
  • Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
  • Let cool, add cream and mix well.
  • Walnut or pistachio filling:.
  • Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
  • Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
  • Cover with the remaining pastry and flattening out with the palm of your hand.
  • Bake at uncovered 350 degrees for about 20 minutes.
  • Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
  • Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
  • It is delicious when still warm.

Nutrition Facts : Calories 889.5, Fat 55.6, SaturatedFat 26.4, Cholesterol 105, Sodium 439.5, Carbohydrate 89.8, Fiber 3, Sugar 38.2, Protein 11.6

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