Pistachio Kunafa Cake
Ingredients
For the Base:
400g kataifi pastry (shredded phyllo dough), thawed
½ cup (115g) melted butter
2 tablespoons sugar
2 tablespoons rose water or orange blossom water (optional)
For the Cream Filling:
2 cups milk
3 tablespoons cornstarch
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon rose water or orange blossom water (optional)
1 cup heavy cream (whipped, optional for extra richness)
For the Sugar Syrup:
1 cup sugar
½ cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water
For Topping:
1 cup finely chopped pistachios
👩🍳 Instructions
1. Prepare Sugar Syrup:
In a small saucepan, bring sugar and water to a boil. Add lemon juice and simmer for 8–10 minutes until slightly thickened. Add rose/orange blossom water, remove from heat, and let cool.
2. Make Cream Filling:
Whisk milk, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until thickened (about 6–8 minutes). Stir in vanilla and floral water. Let it cool slightly. For a richer filling, fold in whipped cream once cooled.
3. Prepare Kataifi Base:
Preheat oven to 180°C (350°F).
Use your fingers to gently pull apart and loosen the kataifi dough.
Mix it with melted butter and sugar until evenly coated.
4. Assemble Cake:
Grease a 9-inch springform pan.
Press half the kataifi dough into the bottom of the pan, pressing firmly.
Spread the cream filling evenly over the dough.
Top with the remaining kataifi, pressing down gently.
5. Bake:
Bake for 40–45 minutes or until golden brown and crispy.
6. Add Syrup:
While the kunafa is still hot, pour the cooled syrup evenly over the top.
7. Cool & Serve:
Let the kunafa rest for at least 1 hour. Release from pan and top generously with chopped pistachios before slicing.