Ingredients
- 250 g shredded kunafa dough (kataifi), thawed
- ½ cup unsalted butter, melted
- 1 ½ cups pistachios, finely chopped
- 1 cup heavy cream, whipped
- 250 g cream cheese (or ricotta/mascarpone), softened
- ½ cup sweetened condensed milk
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup sugar (for syrup)
- ½ cup water (for syrup)
- 1 tsp lemon juice
- Rosewater or orange blossom water (optional, for syrup)
- Extra crushed pistachios for garnish
Instructions
- Prepare Syrup: In a saucepan, combine sugar, water, and lemon juice. Boil for 5–6 minutes until slightly thickened. Add a splash of rosewater/orange blossom water if desired. Let it cool completely.
- Prepare Kunafa Base: Preheat oven to 180°C (350°F). Mix shredded kunafa dough with melted butter until well coated. Spread half of it into a greased round cake pan, pressing lightly. Bake for 20 minutes until golden and crispy. Repeat with the remaining half to make two kunafa layers. Allow them to cool.
- Make Pistachio Cream Filling: In a mixing bowl, beat cream cheese until smooth. Add condensed milk, powdered sugar, and vanilla extract. Fold in whipped cream and 1 cup chopped pistachios.
- Assemble Cake: Place one kunafa layer on a serving plate. Brush lightly with prepared syrup. Spread half of the pistachio cream filling over it. Top with the second kunafa layer, brush with syrup, and spread remaining cream filling on top.
- Garnish: Sprinkle generously with crushed pistachios. Chill the cake for at least 2–3 hours before serving to let the flavors set.
- Serve: Slice and enjoy this crunchy, creamy Kunafa Pistachio Layer Cake!
Do you want me to make it a no-bake version (setting in the fridge only) or keep it as this crispy baked kunafa cake?