Crispy Kunafa Rolls with Pistachios Recipe
Crunchy Kunafa Rolls are a delightful Middle Eastern dessert featuring crispy kataifi dough filled with creamy ashta custard, drenched in fragrant sugar syrup, and topped with crushed pistachios. This indulgent treat combines a crunchy exterior with a smooth, fragrant filling for a perfect balance of textures and flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Ashta Filling
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp cornstarch
- 2 tbsp sugar
- 1 tsp rose water or orange blossom water
Kataifi Rolls
- 250g kataifi (kunafa) dough, thawed
- 100g butter or ghee, melted
Syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
Garnish
- 1/4 cup crushed pistachios
Instructions
- Prepare the Ashta Filling: In a medium saucepan over medium heat, combine whole milk, heavy cream, sugar, and cornstarch. Stir continuously until the mixture thickens to a custard consistency. Remove from heat and add rose water or orange blossom water. Mix well and refrigerate until firm to set the filling.
- Prepare Kataifi Dough: Fluff and carefully separate the kataifi dough strands. Cut the dough into 6-inch strips for easier rolling. Using a pastry brush, evenly coat each strip with melted butter or ghee to ensure crispiness when fried.
- Roll the Kunafa: Place a spoonful of chilled ashta filling at one end of each buttered kataifi strip. Roll the strip tightly around the filling, sealing the edges with a little water or flour paste to prevent unrolling during frying.
- Deep Fry the Rolls: Heat oil in a deep frying pan to medium-high temperature. Fry the kunafa rolls in batches, turning occasionally, until they achieve a golden brown and crispy exterior. Remove and drain excess oil on paper towels to maintain crunch.
- Make the Sugar Syrup: In a separate saucepan, combine sugar, water, and lemon juice. Bring the mixture to a gentle simmer and cook until it thickens slightly to a syrupy consistency. Remove from heat and let it cool slightly.
- Assemble and Serve: While the kunafa rolls are still warm, drizzle the prepared sugar syrup generously over them. Sprinkle crushed pistachios on top as a garnish. Serve immediately for the best texture and flavor experience.
Notes
- Make sure the kataifi dough is fully thawed and fluffed to avoid clumping when rolling.
- The ashta filling can be prepared a day in advance and refrigerated to save time.
- Use medium heat when frying to ensure the rolls cook through and become crispy without burning.
- Sugar syrup can be stored for up to a week in the refrigerator.
- For a different flavor, try adding a pinch of ground cinnamon or nutmeg to the sugar syrup.
