.jpg&w=3840&q=75)
6 Serves
89 Mins
Preheat your oven to 190°C and grease a round baking pan with a small amount of butter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
435 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
517 mg / 1,250 mgPotassium
510 mg / 4,700 mgSodium
739 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a large bowl, combine the shredded Kunafa dough with melted butter, ensuring every strand is evenly coated.
Press half of the buttered dough firmly into the bottom of the baking pan to create a solid base.
Spread the pistachio cream and mozzarella cheese mixture evenly over the dough base, leaving a small border around the edges.
Cover the filling with the remaining shredded dough, pressing down lightly to seal the edges.
Bake in the oven for 40 to 45 minutes until the top is golden brown and crispy.
Remove from the oven and immediately pour the prepared sugar syrup over the hot Kunafa, then garnish with extra ground pistachios before serving.
10
g66
g20
g
French
Australian