Oven-Baked Cream Kunafa (Ramadan Special)

Ingredients

• 500 g Kunafa pastry (kataifi) (cut into pieces of 1‑2 cm)
• 150 g Unsalted butter (melted)
• 120 ml Liquid flower honey (to pour cold after baking)
• 500 ml Whole milk (cold)
• 40 g Cornstarch (Maïzena) (dissolved in a little cold milk)
• 80 g Granulated sugar (or orange blossom flavored sugar)
• 1 c. à café Orange blossom water (to flavor the cream)
• 200 ml Whole liquid cream (to incorporate off the heat)
• 100 g Cream cheese (e.g., Philadelphia) (optional, for extra richness)
• 30 g Shelled pistachios (chopped for garnish)
• 5 g Dried rose petals (for garnish, edible)
• 80 g Nutella (or chocolate ganache) (optional, for the Nutella variation)

Instructions

1. Prepare the kunafa dough

   Cut the kataifi pastry into small pieces of 1‑2 cm using scissors or by hand. Distribute the pieces into a large bowl.

   Time: PT5M

2. Coat with butter

   Pour the melted butter over the pastry and rub vigorously with your hands until each fragment is well coated with butter.

   Time: PT5M

3. Form the base in the pan

   Transfer the buttered pastry into the baking dish. Press with the back of a glass or your hands to obtain an even, compact layer.

   Time: PT5M

4. Bake

   Place the dish in a preheated oven at 180°C for 30 minutes, until the surface is golden.

   Time: PT30M

   Temperature: 180°C

5. Drizzle with honey

   Immediately after removing from the oven, pour the cold liquid honey over the entire surface. Let the honey absorb for 4 to 5 hours (or overnight).

   Time: PT5M

6. Prepare the cream (béchamel style)

   In a saucepan, combine the cold milk, dissolved cornstarch, sugar, and orange blossom water. Heat over medium heat while stirring constantly until thickened (about 10 minutes).

   Time: PT10M

   Temperature: moyen

7. Incorporate the liquid cream and cheese

   Remove the saucepan from the heat, add the liquid cream and cream cheese while whisking until a smooth texture is achieved.

   Time: PT2M

8. Cool the cream

   Cover the cream with plastic wrap in direct contact and let cool at room temperature, then place in the refrigerator for at least 2 hours (ideally overnight).

   Time: PT2H

9. Fill the kunafa

   Once the pastry is well soaked with honey and the cream is cold, create a small cavity in the center of the kunafa and fill it with the cream. Smooth the surface with a spatula.

   Time: PT5M

10. Garnish

    Sprinkle with chopped pistachios and dried rose petals. You may also add a drizzle of melted Nutella or chocolate ganache for the variation.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kunafa pastry (kataifi): crumbled phyllo dough
• Instead of Unsalted butter: ghee
• Instead of Liquid flower honey: agave syrup
• Instead of Whole milk: semi-skimmed milk
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Granulated sugar: cane sugar
• Instead of Orange blossom water: vanilla extract
• Instead of Whole liquid cream: thick fresh cream
• Instead of Cream cheese (e.g., Philadelphia): fresh cheese like St‑Môret
• Instead of Shelled pistachios: walnuts
• Instead of Dried rose petals: dried hibiscus flowers
• Instead of Nutella (or chocolate ganache): melted chocolate

Equipment Needed

• Round baking dish (20 cm) or inverted tart pan
• Kitchen knife or scissors
• Kitchen brush
• Medium saucepan
• Whisk or wooden spoon
• Silicone spatula
• Mixing bowl
• Oven
• Honey container
• Cutting board

Critical Steps — Do Not Skip

• Evenly coat the pastry with butter
• Precise baking at 180°C for 30 min
• Drizzle immediately with cold honey
• Thicken the cream without boiling
• Allow the cream to cool completely before assembly

Chef Tips from the Video

• Use clarified butter for a richer flavor and to prevent kataifi browning
• Lightly dust powdered sugar on the pastry before baking for a slightly caramelized surface
• The orange blossom water aroma releases more if added at the end of the cream cooking.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for 2‑3 days maximum

Freezer: Not recommended; the kataifi texture deteriorates

Room temperature: Consume within the day if kept at room temperature

Make-Ahead Tips

• Prepare the buttered pastry the day before and keep it covered in the refrigerator
• Make the cream the day before and keep it chilled
• Drizzle with honey and let absorb overnight for a stronger flavor