8 Serves
100 Mins
Preheat your oven to 190°C and prepare the sugar syrup by boiling water and sugar together, then cooling it.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
359 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a large bowl, shred the Kunafeh dough and toss it thoroughly with melted clarified butter until every strand is coated.
Press half of the buttered dough firmly into the bottom of the Kunafeh pan to create an even base.
Spread the ricotta or Akkawi cheese evenly over the dough base, leaving a small margin at the edges.
Cover the cheese layer with the remaining dough, pressing down lightly to seal the edges.
Bake in the oven until the top is golden brown and crispy, then remove and immediately pour the cooled sugar syrup over the hot pastry.
0
g42
g10
g
British
Egyptian