Corn Flakes Kunafa

Ingredients

• 4 cups whole milk
• 4 cups whipping cream
• 1 1/4 cups fine semolina, regular (not very fine like flour and not coarse)
• Rose water or orange blossom water - a pinch
• Finely ground corn flakes
• Syrup for serving
• Ghee or butter for greasing the tray
• Melted ghee for the top
• Note:
• Corn flakes kunafa can be prepared ahead of time. Once it has cooled to room temperature, place it in the refrigerator, and when serving, warm it in the oven.
• The cream used is the same whipping cream used for cake decoration, thickened cream.
• This easy corn flakes kunafa recipe is from our friend and the chef at the Shou Tabkhin El Youm website:
• Sana Qaddour
• For more of Sana's recipes, click on her name to visit her profile page on our site.
• Also from Sana, here is Easy Apricot Jam
• Click the link to make Fruit Salad from Sana as well.

Method

1. Grease the baking tray with ghee or butter, and cover the bottom with a thin layer of finely ground corn flakes. Set aside.
2. In a pot, combine the milk and cream, then gradually add the semolina while stirring so it does not clump.
3. Place the pot over the heat and keep stirring until the mixture comes to a boil, then add rose water or orange blossom water to taste. Lower the heat and stir for 7 minutes until the mixture becomes like custard.
   Timers: 7 min
4. Pour the fake kunafa mixture into the tray over the corn flakes.
5. Cover the top with another thin layer of ground corn flakes.
6. Drizzle a little melted ghee over the top.
7. Bake in a preheated oven at 180°C for 20 minutes.
   Timers: 20 min
8. After the time has passed, remove the tray from the oven and let it cool slightly before cutting.
9. Garnish the top with pistachios or rose jam and serve with syrup.