Arabic Kunafa with Custard Filling
Ingredients
- 250 grams kunafa
- 1/2 cup melted ghee
Custard
- 1 cup milk
- 4 tablespoons custard powder
- 1 tablespoon sugar
Garnish
- pistachios
- dried rose petals
For serving
- syrup
Preparation
Take the frozen kunafa packet out of the freezer and let it thaw until soft.
Set the oven rack to the middle and preheat the oven to 180°C.
Prepare individual oven-safe dishes and place them in a large tray.
In a deep bowl, mix the kunafa with melted ghee using your fingers until well coated.
For the custard, in a medium heavy-bottomed pot, combine milk, custard powder, and sugar. Mix with a whisk, then cook over medium heat, stirring with a wooden spoon until it boils and thickens. Let it cool.
Take an appropriate amount of kunafa strands, place in a dish, and press lightly to form a base and sides with a cavity. Repeat for the remaining kunafa.
Spread the custard in the cavity, then fold over the edges and press lightly to seal.
Bake in the oven for 20 to 25 minutes or until golden brown.
Remove from the oven, immediately pour syrup over it, garnish with pistachios and dried rose petals, and serve.
