Kunafa with Cream

Ibrahim KhouryCocinero

Ingredientes

• Kunafa, frozen
  500 grams
• Ghee
  250 grams
• Leche líquida
  500 ml
• Harina
  5 tablespoons
• Crema fresca
  2 cups
• Jarabe de azúcar
  1 cup

Pasos

1. 1

   Rub the frozen Kunafa until it becomes soft.

   Herramientas necesarias:

   Tazón para mezclar

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2. 2

   Melt the ghee over low heat, then rub the Kunafa with the ghee until they are mixed, then divide into two halves.

   Herramientas necesarias:

   Sartén

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3. 3

   Take the first half and press it into a greased tray with short edges.

   Herramientas necesarias:

   Bandeja

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4. 4

   To make the cream filling, mix the milk and flour with a whisk while cold to avoid lumps from the flour.

   Herramientas necesarias:

   🍳

   Whisk

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5. 5

   Place the mixture over low heat while stirring with the whisk to cook the flour and create a sauce similar to béchamel, add the cream and immediately remove from heat, let it cool.

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6. 6

   Once cooled, whisk until creamy, place it over the first half of the Kunafa without reaching the edges to prevent the cream from burning.

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7. 7

   Place the other half of the Kunafa and distribute it with light pressure so that it does not come out from the edges.

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8. 8

   Place the tray in the preheated oven at 180 degrees for 45 minutes.

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9. 9

   Remove the Kunafa and pour the cold syrup over it immediately after taking it out of the oven.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Gheepor 100g

Energía900 kcal

Grasa total100 g

Leche líquidapor 100g

Energía61 kcal

Proteínas3.3 g

Grasa total3.25 g

Carbohidratos4.8 g

Azúcares añadidos4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Harinapor 100g

Energía364 kcal

Proteínas10.33 g

Grasa total1 g

Carbohidratos76.31 g

Fibra dietética2.7 g

Azúcares totales0.3 g

Crema frescapor 100g

Energía340 kcal

Proteínas2 g

Grasa total36 g

Carbohidratos3 g

Azúcares totales3 g

Jarabe de azúcarpor 100g

Energía300 kcal

Carbohidratos75 g

Azúcares totales75 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas