Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (450 grams) kataifi pastry
- 1 cup ghee or melted butter
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 2 cups ashta (similar to clotted cream )
- Crushed pistachios or almonds for garnish
Directions
Preheat the oven to 180°C (350°F).
In a saucepan, combine the sugar, water, and lemon juice. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture comes to a gentle boil . Reduce the heat to low and let the syrup simmer for about 10 minutes, until it slightly thickens. Remove the syrup from the heat and set it aside to cool.
In a baking dish or round cake pan, spread a layer of shredded phyllo dough, making sure to cover the bottom and sides of the pan. Brush the phyllo dough with melted ghee or butter.
Repeat the process, layering the shredded phyllo dough and brushing each layer with melted ghee or butter, until you have used about half of the dough.
Spread the ashta evenly over the layer of shredded phyllo dough.
Continue layering the remaining shredded phyllo dough on top of the ashta, brushing each layer with melted ghee or butter.
Once all the shredded phyllo dough has been layered, brush the top layer with melted ghee or butter.
Place the baking dish in the preheated oven and bake for about 30–40 minutes, or until the kunafa is golden brown and crispy.
Remove the kunafa from the oven and pour the cooled sugar syrup evenly over the hot pastry. Let the kunafa absorb the syrup for a few minutes.
Garnish the kunafa with crushed pistachios or almonds.
Allow the kunafa to cool for a while before serving. It can be enjoyed warm or at room temperature.