Kunafa Trifle

 

Ingredients

1cup=250 ml

Kunafa dough (shredded filo pastry)*, 200 g

Unsalted butter, 75 +50 g

Whipping cream, 200 ml

Condensed milk, ½ cup

Cream cheese (softened), 150 g

Medjoul Organic Dates**, 15 nos.

Hot water

Pistachios, 7 tablespoons

*If you are using frozen Kunafa, thaw to room temperature.

** You can also use Dates syrup.

Preparation

• Soak the dates in hot water (for at least 30 minutes) and set aside.
• Chop the kunafa dough into 1-inch length, and separate the strands. 
• Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame. Transfer to a bowl and set aside.
• Pour the whipping cream into a chilled bowl and beat on a medium speed until soft peaks form.
• Beat the cream cheese and condensed milk in a separate bowl for thirty seconds. Fold this into the whipping cream and refrigerate for at least 4 hours. 
• Remove the date pits and blend with water to get a thick smooth paste, and refrigerate.
• Chop and blend the pistachios and 50 g of butter into a paste. Add water as necessary to loosen the paste, and refrigerate.
• To serve, alternate layers of kunafa and cream in a serving dish, and top of with date syrup and pistachios. Garnish with little kunafa. Enjoy 😊
• Note: You can also freeze the cream to make this a kunafa sundae 😉 

Please share and comment. 

Thank you 😊