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Pistachio Kunafa
Created by: Howcan Team
Ingredients
- 1 package of shredded phyllo dough
- 1 cup of unsalted butter, melted
- 1 1/2 cups of crushed pistachios
- 1 cup of granulated sugar
- 1/2 cup of water
- 1/2 teaspoon of rose water
- 1 cup of ricotta cheese
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish with some of the melted butter.
- In a large bowl, combine the shredded phyllo dough with the remaining melted butter, making sure the dough is evenly coated.
- Press half of the phyllo dough mixture into the bottom of the prepared baking dish, creating an even layer.
- In a saucepan, combine the granulated sugar and water. Bring to a boil, then reduce the heat and simmer for 10 minutes until it forms a syrup. Remove from heat and stir in the rose water. Let the syrup cool slightly.
- In a separate bowl, mix the ricotta cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the ricotta mixture over the layer of phyllo dough in the baking dish.
- Sprinkle 1 cup of crushed pistachios evenly over the ricotta layer.
- Cover the pistachio layer with the remaining phyllo dough mixture, pressing it down gently.
- Bake in the preheated oven for 45 minutes, or until the kunafa is golden brown and crispy.
- Remove from the oven and pour the cooled syrup over the hot kunafa, allowing it to soak in for a few minutes.
- Sprinkle the remaining 1/2 cup of crushed pistachios on top of the kunafa.
- Allow the kunafa to cool for 15-20 minutes before slicing and serving. Enjoy!
Pistachio Kunafa is a delectable Middle Eastern dessert that has captivated taste buds around the world. This sweet treat features a crispy, golden-brown shredded phyllo dough crust, filled with a luscious pistachio cream, and topped with a generous sprinkle of crushed pistachios. Believed to have originated in the Levant region, this dessert has become a staple in Middle Eastern cuisine. Renowned chefs and bakeries in cities like Beirut, Amman, and Istanbul have perfected the art of making Pistachio Kunafa, drawing in locals and tourists alike. For the best version of this dish, seek out establishments that use high-quality pistachios and master the delicate balance of sweetness and nuttiness.
75 min
8
320 calories
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