Prep Time 20 Min
Cook Time 30 Min
Servings8 servings People
Calories580 kcal
I’ve made this cream kunafa tray a few times in my kitchen for family gatherings, especially around holidays when we crave something sweet and indulgent. It’s a classic Egyptian dessert with shredded pastry layers sandwiching a thick custard filling made from milk thickened with cornstarch and boosted with coconut and whipping cream powder. What I like about this version is how straightforward it is at home—no need for a special kunafa pan, just a regular baking tray works fine. The key is freezing the kunafa strands first so they chop easily without shredding everywhere on my counter. Last time I rushed the syrup and it didn’t soak in right, so now I always prep it ahead and chill it fully—that makes a big difference in keeping the texture crisp outside and creamy inside. Total hands-on time isn’t bad, under an hour if you multitask the syrup while prepping the filling. It serves about 8 modest slices, perfect after dinner. Baking twice, flipping halfway, ensures even golden color without burning the edges.
Ingredients
For the Kunafa
- 1 pound kunafa strands (shredded phyllo dough)
- 1¼ cups melted ghee (clarified butter), divided
- 2 tablespoons powdered sugar
For the Cream Filling
- 1½ cups milk
- 1 packet (about 2 oz) whipping cream powder (creme chantilly)
- 3 tablespoons cornstarch
- 3 tablespoons desiccated coconut
- ½ cup raisins
- 1 packet vanilla powder
For the Syrup
- 2 cups sugar
- 1½ cups water
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 whole cloves
- 1 packet vanilla powder
Chopped pistachios for garnish
Instructions
- Start the syrup: In a saucepan, mix water, sugar, honey, and lemon juice. Stir until sugar dissolves, scraping sides clean. Boil, add cloves, simmer 8 minutes. Off heat, add vanilla. Cool fully in a cold spot.
- For kunafa: Freeze strands in a zip-top bag until firm. Chop finely with scissors in a large bowl.
- Sprinkle with powdered sugar, add ¾ cup melted ghee. Rub together until strands separate and coat evenly.
- Coat an 11-inch low-sided tray with plenty of ghee on bottom and sides.
- Divide kunafa in half. Press first half evenly across tray bottom, building up the sides a bit.
- Make filling: In saucepan, whisk milk, cream powder, cornstarch, coconut, and vanilla until smooth. Cook over medium, stirring nonstop until thick like pudding.
- Pour hot filling over kunafa layer right away, spreading to edges but leaving a small border. Scatter raisins on top. Rest 10 minutes to firm up.
- Gently cover with second half of kunafa, pressing lightly to stick. Smooth and press edges.
- Heat oven to 350°F for 15 minutes. Bake tray on bottom rack 15 minutes till edges golden.
- Grease a larger tray with ghee. Remove kunafa, flip onto it immediately.
- Bake 10 more minutes until top is golden.
- Pour cold syrup evenly over hot kunafa. Let sit until syrup absorbs fully, about 30 minutes.
- Garnish with chopped pistachios before serving.
Why You’ll Love This Recipe
- The filling sets just right without being runny, making clean slices easy.
- Balance of crisp pastry, creamy center, and not-too-sweet syrup from the cloves and honey.
- Holds up well for a crowd, even if served later in the evening.
Chef’s Tips for Perfection
- Always use cold syrup on hot kunafa—hot on hot makes it soggy; I learned that early on.
- Chop kunafa while semi-frozen for short strands that bake evenly at 350°F.
- Swap raisins for soaked nuts if you prefer less chew.
Storage and Reheating
Cover leftovers in the fridge for up to 2 days; it firms up but syrup keeps it moist. Reheat slices in a 300°F oven for 10 minutes to crisp the outside again—microwave softens it too much.
Nutritional Notes
Per serving: roughly 580 calories, high in carbs and fats from ghee and sugar. Rich dessert, portion accordingly.
