Kunafa with Cream

Ibrahim KhouryKokk

Ingredienser

• Kunafa, frozen
  500 grams
• Ghee
  250 grams
• Flytende melk
  500 ml
• Mel
  5 tablespoons
• Fersk krem
  2 cups
• Sukker sirup
  1 cup

Trinn

1. 1

   Rub the frozen Kunafa until it becomes soft.

   Nødvendig utstyr:

   Blandeskål

   5 min
2. 2

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

   Nødvendig utstyr:

   Stekepanne

   5 min
3. 3

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

   Nødvendig utstyr:

   Bakke

   5 min
4. 4

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

   Nødvendig utstyr:

   🍳

   Whisk

   5 min
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.

   5 min
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.

   5 min
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.

   5 min
8. 8

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

   45 min
9. 9

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

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Gheeper 100g

Energi900 kcal

Total fett100 g

Flytende melkper 100g

Energi61 kcal

Protein3.3 g

Total fett3.25 g

Karbohydrat4.8 g

Tilsatt sukker4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Melper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Fersk kremper 100g

Energi340 kcal

Protein2 g

Total fett36 g

Karbohydrat3 g

Sukkerarter totalt3 g

Sukker sirupper 100g

Energi300 kcal

Karbohydrat75 g

Sukkerarter totalt75 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger