Kunafa Cupcake

Tariq Al-ShammariChef

Ingredients

• 1 kilogram of coarse kunafa
  1 kilogram
• 1 cup of ghee, Arabic or melted butter
  1 cup
• 1/4 cup of ground pistachios
  0.3 cup
• 1 liter of liquid milk
  1 liter
• 170 grams of cream
  170 grams
• 4 tablespoons of cornstarch
  4 tablespoons
• 4 tablespoons of sugar
  4 tablespoons
• 1 tablespoon of food coloring, orange
  1 tablespoon

Steps

1. 1

   The dough is cut and rubbed with ghee and coloring well, then half of the quantity is spread in the cupcake molds.

   Required Tools:

   Mixing Bowl

   🍳

   Cupcake Mold

   30 min
2. 2

   To make the filling, in a pot over the heat, dissolve the cornstarch with the milk and sugar and let it boil while stirring continuously until it thickens.

   Required Tools:

   Pot

   30 min
3. 3

   Add the cream and stir the mixture, then distribute a spoonful of the mixture over the dough, placing a second layer of dough on top to finish the quantity.

   30 min
4. 4

   Place the molds in the preheated oven for 30 minutes at 180 degrees, then remove and let cool for 10 minutes.

   Required Tools:

   Oven

   30 min
5. 5

   Invert the molds, soak them with hot syrup, then garnish with ground pistachios and serve the kunafa cupcakes cold.

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags