Kunafa bel Eshta (Egyptian Shredded Pastry with Cream Filling)
Local name: كنافة بالقشطة
In short: Crisp golden shredded pastry around a soft, set cream filling, drenched in light syrup and finished with chopped pistachios. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 360 kcal
Kunafa is a favorite sweet on Egyptian Ramadan tables and at celebrations. Fine strands of pastry are tossed in butter, pressed into a pan, topped with a thick milky cream called eshta, and baked until the strands are crisp and golden. Cold syrup poured over the hot pastry soaks in while the top stays crunchy. Serve it warm, cut into squares.
Instructions
- Whisk the cornstarch and sugar with 100 ml (scant 1/2 cup) of the cold milk until smooth. Heat the rest of the milk with the cream and salt in a saucepan until steaming, then whisk in the cornstarch mixture.
- Cook over medium heat, whisking constantly, for 3 to 5 minutes until the cream is as thick as pudding. Stir in the orange blossom water, press plastic wrap onto the surface, and chill for at least 1 hour.
- Heat the oven to 180°C (350°F). Pull the kunafa pastry apart into loose strands, snip it into 2 cm (1 in) pieces with scissors, and toss with the melted butter until every strand is coated.
- Press half of the buttered pastry firmly into the base of a 23 cm (9 in) round pan. Spread the cold cream over it, cover with the remaining pastry and press down gently.
- Bake for 35 to 40 minutes, until deep golden brown and crisp on top. Rotate the pan once if the edges darken faster than the center.
- Meanwhile, boil the sugar and water for 8 minutes, until lightly syrupy. Stir in the lemon juice and rose water and cool completely.
- Pour the cooled syrup evenly over the hot kunafa as soon as it leaves the oven. Scatter with pistachios and let it stand for 10 minutes.
- Cut into squares and serve warm.
Tips
- Pull the strands apart and coat them thoroughly with butter. Dry patches burn while the rest stays pale.
- Keep the syrup cold and the kunafa hot when you pour, so the top stays crisp instead of soggy. Serve a little extra syrup on the side for anyone who likes it sweeter.
Questions and answers
What is eshta?
A thick, rich cream, similar to clotted cream, used in Egyptian desserts. This recipe makes a quick version from milk, cream and cornstarch that sets to a soft, spoonable filling.
Where can I buy kunafa pastry?
Look in the freezer or chilled section of Middle Eastern or Mediterranean grocery stores, sold as kunafa, kadaif or kataifi. Thaw it fully before using.
Can I make kunafa ahead of time?
Bake it the same day if you can, because the crisp top softens over time. The cream can be made a day ahead. Leftovers keep for 2 days covered and re-crisp in a warm oven for 10 minutes.
How long does it take to make Kunafa bel Eshta (Egyptian Shredded Pastry with Cream Filling)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Kunafa bel Eshta (Egyptian Shredded Pastry with Cream Filling)?
About 360 kcal per serving, with 5 g of protein, 37 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 37 g |
| Fat | 21 g |
| Fiber | 1 g |
| Sugar | 24 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
