Vegan Kunafa Recipe Challenge
Okay, that actually turned out great!
Here is the recipe with a few slight changes to the video.
This recipe is inspired by the Kunafa recipe by Middle Eats - • Egyptian Cream filled Konafa Recipe - Kona...
Ingredients:
400g kunafa (also known as kadayif or vermicelli)
100g unsalted vegan butter (150g if you want it extra indulgent)
Syrup:
200g raw sugar
400ml water
Squeeze of lemon
1/4 tsp saffron (2-3 pinches) (you can also use 1 tbsp of rosewater or orange blossom water instead)
A pinch of cardamom powder or 1-2 cardamom pods crushed (optional)
Cream Filling:
300g canned coconut milk
90g cashews
200g soy or oat milk
3 tbsp cornflour
1 tbsp raw sugar
(Add salt if you want it to be salty instead)
Toppings
Pistachio powder or dried rose flowers.
Soak cashews for an hour.
Preheat oven to 200 degrees celsius.
Shred kunafa, melt butter and combine with kunafa until completely coated in butter.
Blend all the ingredients for the cream filling. Add to a pan and whisk constantly over medium heat till thickened.
Transfer to a bowl and cover the top with cling film to avoid forming a skin.
Keep in fridge or freezer for 30 mins to cool down and thicken.
Butter a large baking tray and layer in the kunafa in a flat layer and along the sides of the pan. (Do the same for minis in a muffin pan)
Add cooled down cream layer and flatten.
Add kunafa layer on top and flatten.
Bake for 60-75 minutes until golden brown. (Bake for 50 minutes if using more butter)
Add sugar syrup as desired as soon as it is out of the oven and let it absorb for about 15 minutes. Serve warm.
Notes
Substitute 100g of soy milk with plain unflavored vegan yoghurt for a cheesier flavor.
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Music:
Lazy Day
블랙스톤 사운드 (Black Stone Sound)