Baked Kunafa with Ashta Cream

Prepare two round pans approximately 10 inches in size with high edges

Grease the pans generously with ghee

Take half of the kunafa, loosen it without breaking, and press it lightly into the bottom of one pan to form a layer

Place a piece of plastic wrap on top of the kunafa layer

Put a heavy weight, such as a pot filled with water, on top and leave it for two hours at room temperature

Repeat the same process with the remaining half of the kunafa in the other pan

Distribute one cup of melted ghee over each kunafa disk

Preheat the oven to 200°C

Bake the pans in the oven for 25 minutes or until the kunafa turns golden brown and holds together like a disk, and it moves away from the pan edges when shaken

Remove the pans from the oven and carefully drain any excess ghee from the kunafa

Allow the pans to cool completely

For the ashta, in a medium pot, combine milk, flour, starch, sugar, and rose water, and whisk with a hand whisk until the starch dissolves and ingredients are well mixed

Place the pot over medium heat and stir continuously with a wooden spoon until the mixture thickens into a smooth cream

Transfer the ashta to a dish, cover with plastic wrap touching the surface, and let it cool completely

In a serving dish, layer one kunafa disk, drizzle with a little syrup, spread the ashta over it, and sprinkle with a little pistachios

Place the second kunafa disk on top of the ashta layer

Drizzle syrup over the top and sprinkle generously with ground pistachios before serving