Description
A modern twist on a Middle Eastern classic, the Pistachio Kunafa Sandwich features crispy kunafa dough layered with creamy pistachio filling and finished with a delicate syrup drizzle. Crunchy, creamy, and bursting with flavor.
Ingredients
Scale
- 200 grams kunafa dough (kataifi)
- 1/2 cup unsalted butter or ghee (melted)
- 1 cup raw pistachios
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon rose water
- 1/2 cup sugar (for syrup)
- 1/4 cup water (for syrup)
- 1/2 teaspoon lemon juice
- Crushed pistachios for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease small round baking pans or ramekins.
- Toss kunafa dough with melted butter until evenly coated. Press into the pans to form thin, even discs.
- Bake kunafa discs for 15–20 minutes or until golden and crisp. Cool completely.
- In a food processor, blend pistachios, sweetened condensed milk, heavy cream, powdered sugar, and rose water until smooth and creamy.
- Spread a generous layer of filling onto one kunafa disc and top with another to form a sandwich.
- In a small saucepan, simmer sugar, water, and lemon juice until slightly thickened. Drizzle lightly over assembled sandwiches.
- Garnish with crushed pistachios and serve warm or chilled.
Notes
- Use clarified butter for a more intense flavor and crispier texture.
- Let kunafa cool before assembling to avoid soggy layers.
- For best results, chill the filling before spreading.
- Serve immediately after assembling to maintain crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 22g
- Sodium: 40mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg