Kunafa bil Kishta- Cream-Filled Phyllo Strands

This stunning desert appeals as much to the discerning eater today as it did in ancient times. Two delicate layers of crispy, buttery phyllo dough are cut like vermicelli noodles and then wrapped around a luscious creamy interior drenched in a orange blossom-scented sweet syrup and topped with chopped pistachios. Now that's a mouth full.

5 from 3 votes

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Course: Dessert

Cuisine: African, Egypt, Mediterranean, North Africa

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Large bowl
10-inch springform pan

Ingredients

2 cups Whole milk, divided
2 cups Heavy cream, divided
7 tbsp Cornstarch
1¾ cup Sugar, divided
¼ tsp Vanilla extract
1 tsp Ground cardamon
1 tsp Orange zest
1½ cup Melted butter or ghee
1 lb Package shredded phyllo dough (called Kataifi)
2 tbsp Softened butter
½ cup water
½ tbsp Lemon juice
½ tsp Orange blossom water, optional
½ cup Chopped pistachios

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Instructions

Prepare Filling

Heat 1½ cups milk and 1½ cups cream, cardamom, sugar, and orange zest in medium saucepan over medium heat. Stir occasionally until sugar is dissolved. Cook another 5 minutes. While the milk mixture is simmering, whisk together cornstarch, vanilla extract, ½ cup milk and ½ cup cream. Add to milk and whisk to avoid lumps until mixture done with its 5 minutes of cooking. Bring milk mixture to a boil and cook 5 minutes more, stirring often to keep smooth as it thickens. Remove from heat and scrape into a bowl.

Prepare Dough

Preheat oven to 350°F (177°C). To keep things easy, purchase a bag of Kataifi (already shredded phyllo) online or from a local Middle Eastern market. Rip strands into 1-inch pieces and put in a large bowl. Separate stands with hands to remove any clumps. Add ½ cup sugar to melted butter and using hands, gently coat all the strands.

Assemble and Bake

Generously butter or spray a 10-inch springform pan. Spread ⅔ of the phyllo strands across the bottom of the pan. With wet hands, pack it down and be sure it covers the whole pan up to the edges. Pour the milk/cream filling into the middle of pan and spread it evenly leaving a 1-gap away from the sides. Layer the remaining ⅓ phyllo strands over the filling and, with wet hands, press down to spread it evenly and seal the sides. Cut the ¼ cup softened butter into small slices and distribute over top layer. Cook until golden brown, about 40-60 minutes.

Make Syrup

In a small saucepan over medium heat, combine 1 cup sugar with ½ cup water and cook for 5 minutes. Add lemon juice and go another minute. Remove from heat and add orange blossom water, if using. Let cool.

Serve

Let kunafa cool for 10 minutes. Invert it onto a serving platter. Decorate with chopped pistachios and pour syrup over. Serve.

Notes

Filling can be made 1 day in advance and refrigerated covered.
Shredded phyllo dough, called Kaifi, can be purchased online or at Greek or Middle Eastern food markets.

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