8 Serves
64 Mins
Preheat your oven to 190°C and prepare the Kunafa dough by shredding it into small pieces in a large bowl.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
24 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
539 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
15 g / 50 gSaturated Fat
6 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Melt the unsalted butter and toss it thoroughly with the shredded dough until every strand is evenly coated.
Press half of the buttered dough firmly into the bottom of a baking pan to create a dense base layer.
Spread the pastry cream evenly over the dough base, leaving a small border around the edges.
Cover the cream layer with the remaining shredded dough, pressing down lightly to seal the edges.
Bake in the oven for 30 minutes or until the top is golden brown and crisp.
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