KUNAFA CHEESE­CAKE CUPS

Friday - - Food -

Makes 24

FOR THE CRUST AND TOP­PING: 500g kunafa dough, cut into small pieces, di­vided 250g un­salted but­ter, melted ½ cup pis­ta­chio ker­nels, chopped For the sugar syrup: 2 cups sugar 1 cup wa­ter 1 ½ tsp rose­wa­ter 1 tsp lemon juice FOR THE CHEESE­CAKE LAYER: 500g cream cheese, soft­ened ½ cup ic­ing sugar 1 tsp vanilla ex­tract ½ cup dou­ble cream Be­gin by mak­ing the sugar syrup. Place all the in­gre­di­ents in a pan and bring to the boil. Re­duce the heat and then al­low to sim­mer for 10 min­utes. Al­low to cool com­pletely be­fore us­ing. Pre­heat the oven to 200C. Place the kunafa dough into a bowl and mix with the melted but­ter with your hands un­til thor­oughly coated. Take half the coated dough and di­vide it equally to press into the bot­toms of two 12-cup muf­fin pans. Bake for 15 to 17 min­utes un­til deep golden brown. While the bases are still hot, pour in a lit­tle of the sugar syrup to coat them. Re­serve the rest and al­low the bases to cool. Next, make the top­ping. Spread the re­main­ing coated kunafa dough onto a bak­ing sheet and place in the oven. Bake for 20 min­utes, check­ing and mix­ing at five minute in­ter­vals to en­sure the dough is golden brown and evenly toasted. Place the baked kunafa dough into a bowl, leav­ing any but­ter residue in the pan. While it is still hot, driz­zle in the sugar syrup and mix to com­bine un­til thor­oughly coated. Set aside. Next make the cheese­cake layer. Place the cream cheese and ic­ing sugar into a bowl. Us­ing an elec­tric hand mixer set to a medium speed, beat un­til smooth. Add the vanilla ex­tract and com­bine. In a sep­a­rate bowl, whip the dou­ble cream un­til you achieve soft peaks. Gen­tly fold the whipped cream into the cream cheese mix­ture un­til just com­bined. Di­vide the cheese­cake mix­ture equally into the pre­pared pas­try cups. Tap the pans on your work sur­face to re­move any air bub­bles. Trans­fer the cups to the re­frig­er­a­tor and al­low to set, un­cov­ered, for a min­i­mum of two hours. Top the cheese­cake lay­ers with the re­main­ing pre­pared kunafa dough or don’t – as you pre­fer. Sprin­kle over the chopped pis­ta­chios and serve.

Two great desserts rolled into one!

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