Name: Kunafa with Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 to 10 servings
Cuisine: middle-eastern
Ingredients: 1 cup granulated sugar; 1 tablespoon rose water or orange blossom water; 1 teaspoon lemon juice; 1 pound frozen kataifi; 2 sticks (1 cup) melted unsalted butter; 2 tablespoons unsalted butter, softened; 2 cups (16 ounces) heavy cream; 5 tablespoons confectioners’ sugar; 1 tablespoon rose water; 1/2 cup pistachios, shelled and chopped

Directions

Position racks in the bottom and middle thirds of the oven and preheat to 325 degrees F.
For the rose water simple syrup: Combine the granulated sugar, rose water, lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat. Allow the syrup to simmer for 10 minutes, then turn off the heat and cool to room temperature.
Meanwhile, for the kunafa and cream: Shred the kataifi dough into roughly 1/4-inch to 1/2-inch pieces using a food processor or by cutting it with a sharp knife. Place the shredded kataifi in a large bowl and pour the melted butter on top. Use your hands to completely saturate the kataifi with the butter.
Grease a 12-inch round baking dish that’s at least 1 1/2 inches deep with the softened butter (see Cook’s Note). Line a baking sheet with parchment paper. Split the kataifi into 2 equal portions. Spread half evenly over the bottom of the prepared baking dish. Press down with the bottom of a glass to form an even, flat layer. This will serve as the bottom of the kunafa. Place the other half of the kataifi on the prepared baking sheet and spread it out loosely. This half will be toasted and used as the top layer of the kunafa.
Place the round baking dish on the bottom rack of the oven and the sheet pan on the middle rack. Bake the kataifi on the sheet pan until it is golden brown, 20 to 25 minutes, rotating the pan halfway through to get even color. Bake the round bottom layer until evenly golden brown and crisp, 40 to 45 minutes, rotating the pan halfway through as well.
Remove the shredded kataifa on the baking sheet from the oven and allow to cool. Remove the kataifa in the baking pan from the oven and immediately pour the rose water syrup over the bottom. Allow both kunafa layers to completely cool, at least 30 minutes.
Once the layers are cooled, combine the cream, confectioners’ sugar and rose water in a large bowl. Beat with an electric mixer until stiff peaks form. Spoon the whipped cream onto the kunafa bottom in the baking pan and use an offset spatula to smooth into an even layer. Top with the toasted shredded kataifi and gently spread it out evenly over the surface of the cream without pressing it into the cream. Top with the pistachios and serve the kunafa at room temperature or chilled. The kunafa will keep refrigerated for up to 3 days.

Cook’s Note

If you don't have a 12-inch pan, you can make two smaller kunafas in two 8-inch pans, dividing the ingredients evenly between the pans.

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