Individual kunafa cups with crispy kataifi pastry, creamy filling, fragrant syrup, and pistachio topping.
Calories
310kcal
Protein
6g
Carbs
38g
Fat
16g
Simmer sugar and water for 6 to 8 minutes. Add lemon juice and rose water, then cool completely.
Whisk milk, cream, cornstarch, and sugar in a saucepan. Cook until thick, then stir in vanilla.
Separate kataifi strands and mix with melted butter until evenly coated.
Press pastry into muffin cups, add filling, and cover with more pastry. Bake at 180C until golden and crisp.
Spoon cool syrup over hot kunafa cups and garnish with pistachios. Serve warm.
These kunafa cups turn the famous Middle Eastern dessert into beautiful individual portions. Each cup has buttery crispy pastry, a creamy center, fragrant syrup, and a pistachio finish.
Serve this recipe fresh for the best flavor and texture. For a full Lagrub-style table, pair it with a complementary side, chutney, salad, or drink depending on the category.
Store leftovers in an airtight container in the refrigerator. Reheat gently where needed, and avoid overheating dairy-based or crispy components so the texture stays pleasant.
Yes. You can prepare the main components ahead and assemble or finish the recipe close to serving time for the best result.
Serve it according to the meal type: naan, roti, rice, chutney, yogurt, salad, or a chilled drink can all work depending on the recipe.
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