Desserts
ChefNada Hadraj
Kunafa Fingers with Qishta (Cream)
Kunafa fingers with qishta — an elegant, very delicious recipe. This way you can enjoy a small piece without feeling guilty about rich Arabic desserts. Give it a try!
Kunafa fingers with qishta — a very tasty recipe
Ingredients
Start here, then move straight into the method.
- 500 g kataifi (kunafa) pastry
- 1 cup ghee (smen)
- syrup (qater)
- nuts for serving (e.g. crushed pistachios)
- Syrup (qater)
- Dissolve 2 cups sugar in 1 cup water, bring to a boil with 1 tablespoon lemon juice and 1 teaspoon vanilla
- for just a few minutes
- Note
- You can add saffron color or real saffron to the syrup (optional)
- Qishta (cream)
- 2 cups liquid milk
- 170 g qeshta (cream) — about one small can
- 4 tablespoons cornstarch
- 3 tablespoons sugar
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
- ground mastic with a pinch of sugar
- 1 cup mozzarella cheese
- How to make the qishta (cream)
- In a pot, combine the milk, sugar and cornstarch and whisk well while cold
- For more wonderful Arabic desserts see Arabic ice cream with qishta
Method
Follow the cooking sequence without leaving the page.
- Preheat the oven to 180°C.
- Take one piece of kunafa and flatten it lengthwise, then take another piece and lay it across the first piece.
- Fill the kunafa with one tablespoon of qishta (cream), then fold the kunafa from the four sides to form a finger shape.
- Place the kunafa fingers in a baking tray.
- Pour the melted ghee over them and put them in an oven at 200°C, turning them for about 20 minutes until they turn golden; soak the hot kunafa fingers with cold syrup and garnish with crushed pistachios or lemon blossom or other toppings.Timers: 20 min
- Method for preparing the qishta (cream):
- In a pot, place the milk, sugar and cornstarch and stir the mixture well while cold.
- Put the pot over the heat and stir the mixture until it boils.
- Add mastic and leave it for an additional 3 minutes, then add the cheese until it melts and the mixture thickens.Timers: 3 min
- Remove the pot from the heat, add a tin of qishta (cream), rose water and orange blossom water, and stir.
- Let the qishta cool.
- For more wonderful Arabic desserts, here is Arabic ice cream with qishta.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Arabic ice cream with qishta
- How to make halawat al-jibn (sweet cheese dessert)
