This Milk Kunafa is so Easy to Make
Our version is made with whole milk. No cheese.
My research into the world of Kunafa, has turned up plenty of contradictions in spellings, and pronunciations and ingredients. They all to agree on kataifi as being the star ingredient. (although I did find one using bread crust) Some are made with cream and mild cheese similar to mozzarella. And then soaked in a honeyed simple syrup. The Americanized versions mostly use mozzarella as opposed to sourcing the authentic ingredients, as they can be hard to find state-side.
And then, there is this version. Without any cheese at all. I believe it to be Arabic or Palestinian. Our pastry chef made this for a company party and I have been begging him for the recipe since. It was so light, slightly sweet, not overpoweringly saccharine. His idea of a recipe was to use 2 lbs of this, and a gallon of that....enough to make a cake big enough to serve a restaurant. I've finally got it pared down to a workable size. The filling is sweet, but not overpowering, tender and surprisingly light. It is a nice effect, the crispy crunch of the kataifi with the delicate creamy filling. Let us know how you like it.
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