Kunafa with Toast

Amira Al-AhmadCuisinier

Ingrédients

• 360 grams of toast
  360 grams
• 1 bag of white toast, crusts removed and ground
  1 bag
• 100 grams of butter
  100 grams
• 1 tablespoon of rose water
  1 tablespoon
• 3 cups of liquid milk
  3 cups
• 5 tablespoons of cornstarch
  5 tablespoons
• 1/3 cup of sugar
  0.3 cups
• 170 grams of cream, or a can of qamer
  170 grams
• 2 tablespoons of rose water
  2 tablespoons
• 1/2 cup of syrup
  0.5 cups
• Ground pistachios
  0

Mesures

1. 1

   Knead the ground toast, butter, and rose water well, then roll out 3/4 of the mixture with a rolling pin and place it in a greased round mold.

   Matériel requis:

   Bol de mélange

   🍳

   Rolling Pin

   🍳

   Baking Mold

   5 minutes
2. 2

   Mix the cornstarch with a little milk until the cornstarch dissolves.

   2 minutes
3. 3

   In a pot, combine the milk and sugar and mix well. Before boiling, add the cornstarch while stirring continuously. Before removing from heat, add the cream or qamer and rose water.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   Pour the cream mixture over the rolled dough, then cover with the remaining dough.

   5 minutes
5. 5

   Place the mold in a medium heat oven (180°C) for 40 minutes.

   Matériel requis:

   Four

   40 minutes
6. 6

   Remove from the oven and let it cool, then flip the kunafa and pour the syrup on top, garnishing with pistachios.

   5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques