Yummy Crunchy Kunafa Rolls
If you have a sweet tooth then, you have certainly heard of Kunafa. You can define this delicious dessert of cream filling wrapped with golden and crunchy exterior strands in one word: "Heavenly”.
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Servings: 8 People
Calories:
Ingredients
For Kunafa Rolls:
- Kunafa dough, Kataifi dough
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar or apple cider vinger
- 2 tablespoon butter for frying
- 2 tablespoon oil for frying
- pistachios for garnish
For Ashta or Cream Filling:
- 2 ½ cup milk
- ½ cup heavy cream
- 3 tablespoon semolina
- 2 tablespoon flour
- 2 tablespoon corn starch
- ½ cup sugar
- 2 tablespoon butter
- 1 teaspoon rose water or orange blossom water Optional
For Simple Syrup
- 2 cups granulated white sugar
- 1 cup water
- 1 teaspoon fresh lemom juice
- 1 teaspoon orange blossom water
Instructions
Simple Syrup
- Pour water in a saucepan. Add sugar and fresh lemon juice and mix well.
- Place the saucepan over medium heat and bring it to a boil. Stir at regular intervals.
- As the mixture starts to boil, reduce the heat and let it simmer for 10 minutes.
- Once the syrup starts to thicken up, remove it from heat. Add orange blossom water and mix well.
- Pour it in a liquid jug and let it come to room temperature.
Kunafa Rolls
- In a bowl, add eggs, vanilla extract, and apple cider vinegar and beat well.
- Roll aluminum foil and forma cylindrical shape.
- Spread the Kunafa dough on a workstation and place the cylinder foil on top. Roll the dough in such a way that it covers the cylinder. Brush the egg mixture on the Kunafa dough and use your hands to seal it in place by applying slight pressure on it.
- In a frying pan, add butter and oil.
- Once heated, place the Kunafa Rolls and fry on each side until they get a golden brown color.
- Remove from the pan and let them cool a bit.
Ashta Cream
- Heat butter in a saucepan. Add flour and semolina and cook for a minute until you start smelling its fragrance. Remove the pan from heat and add heavy cream and sugar. While stirring, place the pan back on medium heat and bring it to a boil.
- As the mixture starts thickening up, add milk mixed with cornstarch and mix them well. Let it simmer for a few minutes.
- Once the mixture thickens up, remove it from the heat. Add rosewater and mix. As the mixture cools down, it will be thick as a cream. Add it into a piping bag and save it for later use.
Assemble
- As the rolls cool down, remove them from the aluminum foil. At this point, they will hold a shape of a hollow cylinder.
- Pipe cream in the hollow Kunafa Rolls.
- In a bowl, add chopped pistachios and dip the two sides of the Kunafa rolls in it. Place the rolls in a dish.
- Pour the prepared sugar syrup on top and serve.