Cream Kunafa



There are many different kunafa recipes all over the Middle East. They range from banana, cream, cheese and nut, just to name a few. I really love this combination, its sweet and savory just like a good dessert should be. Check out my cheese kunafa recipe for another delicious treat.

 Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

 Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 pound Kataifi pastry, defrosted
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands. Add melted butter over pastry mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4 . Take a sharp knife and run along pastry sides. Cover pan with plate and gently flip. Pour half of sugar syrup over pastry; reserve other half to serve at table. Garnish with pistachios.

Yields: 10 servings

Adapted from Arabesque

19 Responses to Cream Kunafa

  • Summer says:

    I am working on Kunafeh video and recipe that my husband made the other day…our kunafeh is filled with cheese, and it turned out so so good! :) thansk for posting your recipe.

  • Noor says:

    Summer, you should check out my cheese kunafa recipe. I can not wait to see yours.

    Everyone else thank you so much, its amazing you should try it.

  • Arrwa says:

    salam noor, i hope you are well
    i am hoping to try this recipe but i’m unsure about the ‘heavy cream’? here in the uk we have ‘double cream’ maybe it’s the same. Also we have qashta here, could that work too? Thanks noor
    Arrwa

  • UmmTalal says:

    Arwaa Alaykum Salam yes heavy and double cream are the same, the thick liquid. I use this a lot in baking and cooking. I do have a recipe for kunafa with ashta and will put it up one day inshAllah but this recipe is actually the best kunafa recipe to be honest with you.

  • Arrwa says:

    salam noor, i tried this the other day and me and my family loved it! I’m definately going to make it again inshallah, thanks for the recipe
    Arrwa

  • Anonymous says:

    Salam alaikum wa ramatulah wa barakatu sister, This is UmmBinat I am planning to make this very soon insha Allah but I am scared the cream won’t get thick enough. Will it get thicker in the oven? How liquidy will it be when I put it on top of the first layer of pastry? Jazak Allah. Ma’asalama..

  • Anonymous says:

    Salam alaikum wa ramatulah wa Barakatu sister Noor, This is UmmBinat again. I made this and it was delicious, sweet and savory, perfect though I did not try it but was told so since my allergy. I did however have the issue I thought I was going to with the cream in that it was too thin (I think) so I cooked it more and added more rice flour but it was still too thin after baking unless you are meant to cool it first in the dish it is baked in? The recipe doesn’t say that. I would like to make this again but please tell me if it should be left for a while in the pie plate before removing as the cream kind of seeped out to one side when I removed it to a plate right away. I used organic whole milk and the cream was just delicious in flavour. Let me know, Ma’asalama.

  • Noor says:

    Sweetie I emailed you. The creme will be like a thick custard that is normal remember it is cream. It will hold in place though but you can not be rough with it. I would not add more rice flour and if you follow this recipe exact as it is you will not have any issues. :) Just be careful when moving it.

  • Yasmine says:

    Salam Noor,
    Thank you for this great recipe. It’s great and I’ve had no complains so far only demands of making it whenever we have a gathering.

  • ~Chris says:

    I make a cream version all the time (have also tried pumpkin, apple, and lemon), but the banana sounds really good. I’ll have to try that next. :)

  • UmmBinat says:

    Salam alaikum sister!!! I just tried your recipe for banana cream kunafa and would like to report that it was OK but the raves are kept for the recipe above. DH thought it was a bit weird but he ate it once. The next day I even tried it but we didn’t finish it. I think something like banana pudding in the middle would go over better. Thanks for the different kunafa experience.

    • Jacqueline says:

      Salam Noor.
      Just wondering what the difference from the cream in this recipe is compared to the qashta cream you’ve posted in previous recipes? Would it taste better with the qashta recipe, or with this version?
      Thanks!

  • Noor says:

    Wa Alaykum Salam this is heavy cream the kind you cook with and make whip cream from which is nothing like qashta. To me this recipe is the best and by far my favorite. :)

Leave a Reply

Your email address will not be published. Required fields are marked *