Al Rawabi - Cream Kunafa Recipe

This Kunafa recipe with Fresh Cream from Al Rawabi is so easy to put together and stunning to serve for any of your celebrations!
وصفة الكنافة مع الكريمة الطازجة من الروابي سهلة التحضير ومذهلة لأي من احتفالاتكم

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INGREDIENTS
For the Kunafa Cream Filling:
• 1 cup Al Rawabi Full Cream Fresh Milk
• ½ cup Al Rawabi Fresh cream
• 1 Tbsp semolina
• 1 Tbsp sugar
• 1 Tbsp corn flour
• 2 mastic beads, crushed (optional but recommended)
• ½ tsp rose water
• ½ tsp orange blossom water

For the Kunafa dough:
• 250gms frozen Kunafa dough (If using fresh, freeze overnight to make it easy)
• 1/2 cup melted ghee
• more ghee to grease the pan
For garnish
• dried rose petals
• crushed pistachios
METHOD
Prepare the Cream filling:
1. Whisk together milk, cream, semolina, sugar, cornflour until well combined without any visible lumps.
2. Bring this to boil on a medium flame while whisking constantly to prevent the cream from sticking to the bottom and getting burnt.
3. Whisk on low to medium flame for about 5 minutes or until it starts to thicken (it will thicken more while cooling)
4. Switch off and stir in the rose water and orange blossom water and keep aside.
Prepare the Kunafa Crust:
1. Crush the dough using hands while frozen but make sure it is not super fine.
2. Pour ¼ cup of melted ghee and use a long fork or gloves to rub the dough with ghee. Add the remaining ghee and make sure every strand of the dough is coated with ghee. (Take time for this step as this is what makes a baked kunafa soft and crispy).
3. Grease an 20 cm pan with ghee all over and the sides
4. Transfer 2/3 of the prepared dough on to the greased pan and spread it to cover the bottom. Use a small flat-bottomed mug or cup to help you with flattening the crust evenly. Spread the crust to the sides of the pan too like a wall around the pan. This will encase the cream filling that we will add. Make sure there are no cracks in the bottom and that it is even throughout. Don't go to the next step until your crust is firm and neat.
5. Pour the prepared cream filling into the crust. Spread the filling evenly across the crust using the back of a spoon.
6. Spread the remaining kunafa dough carefully and lightly all over the cream filling. Make sure no cream is visible.
7. Use the spoon to lightly press down around the edge to seal the crust.

Bake the Kunafa with cream
1. Preheat the oven to 200℃ with the rack in level 2
2. Bake the kunafa for 35 to 40 minutes or until the top and sides of the kunafa are deep golden brown in colour and has pulled away from the sides of the pan. If you notice the sides brown and released much earlier, then reduce the temperature to 180℃ for the remaining time.
3. Remove from the oven and immediately pour the cooled sugar syrup in thin stream making sure to cover the entire surface. Reserve the remaining syrup for later.
4. Let it rest in the pan itself for 10 minutes
5. Flip on to a serving platter.
6. Garnish with dried rose petals, crushed pistachios.