Prep time:
Cook time:
Serves:
This recipe combines the traditional crunchy kunafa with the flavors of mastic and creamy semolina, famous in Greek deserts. I loved imagining this recipe in my head then bringing it to life. With T-Fal, the hero is you!
@tfal.ae
T-Fal pots are crafted from 100% recycled aluminium and a ceramic non-stick interior for healthy and delicious meals. They are oven safe and they look beautiful!
10inch deep oven/stove top safe pan
BY YASMINE IDRISS
This recipe combines the traditional crunchy kunafa with the flavors of mastic and creamy semolina, famous in Greek deserts. I loved imagining this recipe in my head then bringing it to life. With T-Fal, the hero is you!
For the syrup
For the custard
The syrup
place all ingredients in a small pot.
Stir to combine once and then leave it to boil and reduce to a syrup for about 20 min until syrupy.
Sieve and reserve.
Preheat oven to 180°C.
In the large pan, on the stove top, toast 2/3 of the kunafa with 100g of butter until golden. Separate the strands, coating them in butter until golden but not toasted. Press well into the tray and up the edges. Bake until golden while you prepare the filling.
Place the milk in a large pot with the mastic and the vanilla on medium heat and bring to a simmer – not a boil. Add semolina and whisk then sugar and whisk well to combine. Once the custard is thick, add the egg and whisk it in very fast to incorporate quickly, followed by the butter. Add the cheese and mix well until smooth.
In a large frying pan, toast the remaining kunafa with 50g of butter until golden. Separate the strands, coating them in butter until golden .
Pour the custard into the baked kunafa base. Top with the remaining toasted kunafa, covering well the custard and tucking in the edges to seal in.
Bake for about 40-50 min or until golden all over. As soon as out of oven, pour the cooled syrup all over, reserving half the syrup for serving. Decorate with chopped pistachios.