If you’re craving something sweet, you have to try this Kunafa recipe. This iconic Middle Eastern dessert is irresistibly delicious, featuring shredded Kataifi dough, a creamy filling, and a soak in condensed milk.

1️⃣ Preheat your oven to 180 C/ 356 F with the rack on the bottom of the oven. 🕒
2️⃣ Kunafa crust: Coat your 22 cm/ 9 inch baking tray with some butter/ghee. Shred semi-frozen kunafa dough into 1.5 inch/ 4 cm long pieces over a large bowl. Add the remaining butter and mix with kunafa shreds to coat evenly. Transfer half of the dough to the tray and press firmly, lining sides of the tray so it will hold the cream filling and prevent it from burning. 🥄
3️⃣ Making cream filling: In a medium saucepan heat milk and heavy cream; then add sugar and cornstarch and whisk until completely dissolved over medium heat. Bring to a boil, stirring constantly. Boil until the mixture thickens. Remove from the stove and pour over the crust, spread with a spatula. 🍮
4️⃣ Top with the remaining kunafa shreds evenly and bake 30-40 minutes or until golden. 🍽️
5️⃣ Remove kunafa from the oven and pour condensed milk, covering the entire surface. You might not need the whole can. Garnish with ground pistachio. 🌿
6️⃣ Allow kunafa to rest for 10-15 min to absorb the condensed milk. Serve warm. 🍴

💡 Notes:

You can assemble kunafa in a baking dish, cover with plastic and freeze. Thaw, once you are ready to bake.
To give kunafa a deep orange color, mix orange food coloring with the melted butter and pour it over the shredded phyllo dough..