Ingrédients
Pâte de Kunafa0.5 kilogram- Vegetable butter (margarine), melted1 cup
- Pistachios, chopped2 cups
Sucre0.3 cup
Eau de rose2 tablespoons- Pistachios, for garnish0.3 cup
- Sugar for syrup preparation2 cups
- Water for syrup preparation0.5 cup
Zeste de citron0
Jus de citron1 tablespoon
Eau de fleur d'oranger1 tablespoon
Mesures
- 1
To prepare the syrup, in a pot over low heat, combine the sugar and water, stir, then let it boil well for 15 minutes. Add the lemon zest, orange blossom water, and lemon juice, then set aside to cool.
15 minutesMatériel requis:
Marmite - 2
Mix the pistachios, sugar, and rose water well.
5 minutesMatériel requis:
Bol de mélange - 3
In a bowl, place the kunafa dough and add half of the melted butter, mixing with your fingers until the dough absorbs the butter. Spread the dough and place the pistachio filling, then roll it up.
10 minutesMatériel requis:Bol de mélange - 4
In a greased baking sheet, place the dough and cut it into fingers or shape it into balls.
5 minutesMatériel requis:
Plaque de cuisson - 5
Brush the kunafa fingers with the remaining melted butter, then place them in a preheated oven at 180°C and leave them to brown from the bottom and then broil from the top.
10 minutes - 6
Place the kunafa on a serving plate, sprinkle with pistachios, pour the syrup over it, and serve.
5 minutes
Faits nutritionnels
Pâte de Kunafapour 100gSucrepour 100gEau de rosepour 100gZeste de citronpour 100gJus de citronpour 100gEau de fleur d'orangerpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.