Kunafa with Cream

Ibrahim KhouryCozinheiro

Ingredientes

• Kunafa, frozen
  500 grams
• Ghee
  250 grams
• Leite líquido
  500 ml
• Farinha
  5 tablespoons
• Nata fresca
  2 cups
• Xarope de açúcar
  1 cup

Passos

1. 1

   Rub the frozen Kunafa until it becomes soft.

   Utensílios necessários:

   Tigela de mistura

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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.

   Utensílios necessários:

   Frigideira

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3. 3

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

   Utensílios necessários:

   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.

   Utensílios necessários:

   🍳

   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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Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Gheepor 100g

Energia900 kcal

Gordura Total100 g

Leite líquidopor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Farinhapor 100g

Energia364 kcal

Proteínas10.33 g

Gordura Total1 g

Carboidratos76.31 g

Fibra Alimentar2.7 g

Açúcares Totais0.3 g

Nata frescapor 100g

Energia340 kcal

Proteínas2 g

Gordura Total36 g

Carboidratos3 g

Açúcares Totais3 g

Xarope de açúcarpor 100g

Energia300 kcal

Carboidratos75 g

Açúcares Totais75 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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