Description
A crispy, golden kataifi pastry filled with rich cream and topped with fragrant sugar syrup—this mini kunafa is an ideal treat for Eid and Iftar.
Ingredients
Units
Scale
For Kunafa:
- 250g kataifi (shredded phyllo dough)
- 100g melted butter
- 1 cup thick cream (Ashta or clotted cream)
- 1/2 cup crushed pistachios
For Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp lemon juice
- 1/2 tsp rose water (optional)
Instructions
1️⃣ Preheat oven to 180°C (350°F).
2️⃣ Mix kataifi dough with melted butter until evenly coated.
3️⃣ Press a small amount into greased muffin molds, creating a well in the center.
4️⃣ Fill each well with a spoonful of cream, then cover with more kataifi to seal.
5️⃣ Bake for 20–25 minutes, until golden brown.
6️⃣ Prepare syrup: Boil sugar, water, and lemon juice for 5 minutes. Add rose water, then cool.
7️⃣ Pour syrup over the mini kunafa while still warm.
8️⃣ Garnish with crushed pistachios and serve warm.
Notes
- You can replace Ashta with sweetened ricotta cheese or mascarpone.
- Adjust sugar syrup sweetness by increasing or decreasing sugar.
- Serve immediately for the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 25 mins
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern, Arabic
