How to make kunefe with cream


Half a teaspoon of liquid vanilla.
Two cups of milk. A cup of powdered fine sugar.
Two tablespoons of starch.
A cup of softening ghee.
Five hundred grams of kunafa.
Sheera (Qatar) to serve.


Heat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle rack and bring a mold with a hole in the middle.

Put the kunefe, ghee and sugar in a deep dish and stir the kunefe lightly to mix with the butter and sugar with the tips of the fingers, taking care not to cut them and keep the strings together.
Take two-thirds of the quantity of the kunefe and place it in the mold to cover the bottom and edges, while trying to make a hole in the kunefe without reaching the bottom.

Poured the cream in the middle gently so as not to reach the bottom.
Distribute the rest of the kunefe over the cream to be covered completely without squeezing it.
Put the kunefe in the oven for thirty minutes, until the cream becomes firm and the color of the kunefe becomes dark golden.
Take the kunefe out of the oven and turn it over on a flat serving dish, spread the syrup and serve it warm or cold.

Preparing the cream:

Put the milk, starch and vanilla in a medium-sized thick-base saucepan and stir with a hand-held net beater until the starch melts, put the saucepan on a medium heat and stir with a wooden spoon until the milk boils and a cohesive cream is formed to be used directly.

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