Classic Kunafa with Pistachio Custard

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

2Preheat the oven to 180°C (350°F).

3Prepare the kunafa dough (500 grams): Place the shredded kunafa dough (500 grams) 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.

4Prepare the pistachio custard: In a medium saucepan, whisk together sugar (200 grams), cornstarch (3 tablespoons), and a pinch of salt (Pinch). 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.

5Remove the custard from heat. In a small bowl, lightly beat the egg yolks (4 large). 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.

6Remove from heat and stir in the finely ground pistachios (100 grams) and rose water (1 teaspoon) if using. Allow the custard to cool slightly.

7Assemble the kunafa: Lightly grease a 25 cm (10 inch) round baking pan. Spread half of the buttered kunafa dough (500 grams) evenly in the pan, pressing gently to form a compact layer.

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

9Top with the remaining kunafa dough (500 grams), pressing gently to cover the custard completely.

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

11While the kunafa bakes, prepare the fresh cream (200 ml) topping: In a chilled mixing bowl, whip the fresh cream (200 ml) with powdered sugar (2 tablespoons) and vanilla extract (1 teaspoon) until soft peaks form. Refrigerate until ready to serve.

12Once baked, remove the kunafa from the oven and immediately pour the cooled sugar (200 grams) syrup evenly over the hot kunafa to soak in.

13Allow the kunafa to cool for 10 minutes, then spread the whipped fresh cream (200 ml) evenly over the top.

14Garnish with chopped pistachios (100 grams) for added texture and color.

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