Mini Kunafa Bites
Crispy golden kunafa cups filled with rich pistachio cream and soaked in light sugar syrup—perfect bite-sized Middle Eastern dessert.
Ingredients
For Kunafa Layer:
- 2 cups kunafa dough
- 1/2 cup melted butter
- 1 tbsp sugar
For Pistachio Cream:
- 1 cup milk
- 2 tbsp cornflour
- 3 tbsp sugar
- 3 tbsp pistachio paste
- 2 tbsp fresh cream
- 1/2 tsp vanilla extract
For Sugar Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 tsp lemon juice
For Garnish:
- 2 tbsp crushed pistachios
- Extra pistachio paste
Instructions
Prepare syrup:
- Boil sugar and water for 5–6 minutes.
- Add lemon juice and let it cool completely.
Make pistachio cream:
- Mix milk, cornflour, and sugar in a pan.
- Cook on medium heat until thick.
- Add pistachio paste, vanilla, and cream.
- Cook briefly until smooth.
- Cool slightly.
Prepare kunafa cups:
- Preheat oven to 180°C.
- Mix kunafa dough with melted butter and sugar.
- Press into a mini muffin tray to form cups.
- Bake for 15–18 minutes until golden and crispy.
Assemble:
- Lightly pour syrup over warm kunafa cups.
- Fill with pistachio cream.
Garnish:
- Top with crushed pistachios and drizzle extra pistachio paste.
Serve:
- Serve slightly warm or chilled as desired.
Notes
Pro Tips:
✔ Do not soak too much syrup to keep crispiness.
✔ Press kunafa firmly to hold shape.
✔ Cool cream before filling to avoid soggy base.
✔ Bake until deep golden for best texture.
✔ Serve fresh for maximum crunch.
✔ Press kunafa firmly to hold shape.
✔ Cool cream before filling to avoid soggy base.
✔ Bake until deep golden for best texture.
✔ Serve fresh for maximum crunch.
