CREAM FILLED KUNAFA

KUNAFA (Kanafeh) is a Middle Eastern as well as Eastern European pastry made from shredded vermicelli like phyllo dough that become crisp & beautifully golden in color when baked. There are so many variations for it,but the cream filled one is my favorite.It is super crunchy from outside but soft & creamy inside with a pudding like filling. Syrup is poured all over it while hot. One of the best desserts served in the Arab cuisine.

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INGREDIENTS:

For the Simple Syrup:
Granulated sugar - 1 cup
Water - 1/2 cup
Squeeze of a lemon  

For the Cream-Filling: 
1 cup = 250ml
Whole milk - 1 cup
Thick cream -1 cup
Granulated sugar - 3 tablespoon
Cornflour - 4 tablespoon  

For the Kunafa Crust:
Kunafa dough (kataifi dough)(frozen) - 250g
Ghee(melted and cooled) - 1/2 cup

METHOD OF PREPARATION:
  
To make the simple syrup:
- In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat. Try to avoid stirring, but if the sugar is not dissolving then help it out with a few stirs. Once it comes to a boil, STOP stirring.
- When it starts boiling, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. The syrup will thicken slightly, and have a consistency similar to pancake syrup.
- Transfer to a medium bowl and allow to cool to room temperature before using.

Adjust the oven rack to lower-middle position and preheat the oven to 180C for about 10 minutes.  

To make the cream filling:
- In a small saucepan, whisk together the milk, cream, sugar and cornflour until well combined and the cornflour has dissolved completely without any lumps.
- Set the saucepan over medium high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
- Set the cream-filling aside to cool slightly as you prepare the kunafa crust.  

To make the Kunafa Crust: 
- Heavily butter a cake pan. Set aside.
- In a large bowl, shred the kunafa/kataifi dough into small pieces. Cutting the kunafa while semi frozen, makes for the easiest way to break it. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it.
- Pour the melted ghee evenly over the kunafa. Mix the ghee evenly with you hands, into the kunafa shreds, making sure it gets well coated and every strand is glistening.
- Transfer two-thirds the amount of kunafa in the prepared pan and firmly press it on the bottom and up the sides. Make a wall with the kunafa around the sides of the pan; this will help contain the cream filling during the baking process and prevent it from burning. Pack the kunafa as tightly as possible. Use the bottom of a cup or measuring cup, to help pack it tightly and smooth out the kunafa.
- Pour in the cream filling and spread with a spatula into an even layer.
- Scatter on the remaining one third of the kunafa over the cream filling, lightly press it on to adhere. - Transfer the pan to the oven and bake for 35 to 45 minutes, or until the top and sides of the kunafa are deep golden brown in color. Use a knife to push the side of the kunafa, to check the color. The longer it bakes, the crunchier it gets. So bake it for less time if you prefer a softer crust.
- Remove the kunafa from the oven and immediately pour on the syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface. You might not need all of it. Reserve leftover syrup for drizzling over individual servings if desired, or refrigerate for another use.
- Let the kunafa rest for 10 minutes to allow for the syrup to soak in, then flip on to a serving platter. Cut into wedges and serve right away.  
Kunafa is best enjoyed warm.

Notes:

• You can use fresh kunafa dough instead of frozen dough 
• You can replace butter with ghee