Classic Kunafa with Pistachio Custard

1.Prepare the sugar syrup: In a small saucepan, combine 200 grams sugar, 150 ml water, and lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in orange blossom water if using. Let cool to room temperature.

2.Preheat the oven to 180°C (350°F).

3.Prepare the kunafa dough: Place the shredded kunafa dough in a large bowl and gently separate the strands with your fingers. Pour the melted butter over the dough and mix thoroughly to coat all strands evenly.

4.Prepare the pistachio custard: In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually add milk, whisking to combine without lumps. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes.

5.Remove the custard from heat. In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly adding a few tablespoons of the hot custard mixture while whisking continuously, then pour the yolk mixture back into the saucepan. Return to low heat and cook for 2 more minutes, stirring constantly.

6.Remove from heat and stir in the finely ground pistachios and rose water if using. Allow the custard to cool slightly.

7.Assemble the kunafa: Lightly grease a 25 cm (10 inch) round baking pan. Spread half of the buttered kunafa dough evenly in the pan, pressing gently to form a compact layer.

8.Pour the pistachio custard evenly over the first layer, smoothing the surface with a spatula.

9.Top with the remaining kunafa dough, pressing gently to cover the custard completely.

10.Bake in the preheated oven for 30-35 minutes or until the top is golden brown and crisp.

11.While the kunafa bakes, prepare the fresh cream topping: In a chilled mixing bowl, whip the fresh cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to serve.

12.Once baked, remove the kunafa from the oven and immediately pour the cooled sugar syrup evenly over the hot kunafa to soak in.

13.Allow the kunafa to cool for 10 minutes, then spread the whipped fresh cream evenly over the top.

14.Garnish with chopped pistachios for added texture and color.

15.Serve warm or at room temperature for the best flavor and texture experience.