Kunafa Bil Ashta (Egyptian Clotted Cream Pastry)
Kunafa bil ashta is a rich and decadent dessert that is popular in Egyptian cuisine. This dessert features layers of shredded pastry, filled with a creamy and sweet ashta (clotted cream) filling, and drizzled with a fragrant sugar syrup. It is often garnished with crushed pistachios or almonds for added texture and flavor.
- Prep
- 31 min
- Cook
- 1 hr 12 min
- Total
- 1 hr 43 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Baking dish or round cake pan
Equipment
Pastry brush
Equipment
Saucepan
Equipment
Whisk or spoon
Equipment
Small frying pan (for toasting the nuts, if desired)
Equipment
Oven
Procedures
Preheat the oven to 180°C (350°F).
Procedures
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.
Procedures
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.
Procedures
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.
Procedures
Spread the ashta evenly over the layer of shredded phyllo dough.
Procedures
Continue layering the remaining shredded phyllo dough on top of the ashta, brushing each layer with melted ghee or butter.
Procedures
Once all the shredded phyllo dough has been layered, brush the top layer with melted ghee or butter.
Procedures
Place the baking dish in the preheated oven and bake for about 30–40 minutes, or until the kunafa is golden brown and crispy.
Procedures
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.
Procedures
Garnish the kunafa with crushed pistachios or almonds.
Procedures
Allow the kunafa to cool for a while before serving. It can be enjoyed warm or at room temperature.
Notes, tips, and variations
Make sure to handle the shredded phyllo dough carefully to prevent it from clumping or sticking together.
Notes, tips, and variations
For a more authentic touch, sprinkle some rosewater or orange blossom water over the kunafa before baking for a delightful aroma.
Notes, tips, and variations
Leftover kunafa can be stored in an airtight container in the refrigerator for up to 3 days. It may lose some of its crispiness, but it will still be delicious.
Notes, tips, and variations
If you prefer a lighter version, you can use a mixture of melted butter and vegetable oil instead of ghee.
Notes, tips, and variations
To make the ashta filling, you can either make it from scratch or use a store-bought version, depending on your preference and availability.
Notes, tips, and variations
Some variations of Egyptian Kunafa include adding a layer of finely ground nuts, such as pistachios or walnuts, between the layers of shredded phyllo dough for added crunch and flavor.
Notes, tips, and variations
Another variation is to substitute the ashta filling with a cream cheese or ricotta cheese filling, which provides a tangy contrast to the sweet syrup.
Photo: Serine Ben Brahim · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 24 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
