Kunafa with Cream


  • 2 cups low fat milk
  • 1 1/2 tablespoons sugar
  • 3 1/2 tablespoons cornstarch dissolved in 1/4 cup milk
  • 1/2 teaspoon butter will be added to the milk
  • 1/2 teaspoon vanilla you can use rose water
  • 100 gm bread crumbled by hand or food processor
  • 1 tablespoon butter will be added to the bread
  • ***The Syrup
  • 1/2 cup sugar
  • 1/2 cup water


  1. ***Making the syrup:
  2. - In a saucepan, add both ingredients and let it boil for 3 - 4 minutes. Keep aside to cool.
  3. ***Making the cream:
  4. - In a pan, add the milk, butter, and sugar. Let it come to a boil.
  5. - Add vanilla to the cornstarch mixture then add it to the milk and keep stirring.
  6. - When the milk cover the back of a spoon, and a straight line made by your finger stay clear, then it is done.
  7. - Remove from heat and pour in a plate, wait for it to cool then place it in the fridge.
  8. ***Making the crust:
  9. - Grease an 8x8 baking pan with few drops of butter and keep aside.
  10. - Add one tablespoon of butter to the bread and mix with fork or better with your hand.
  11. - Spread the bread in the greased pan and press it down with your hands or the back of a spoon.
  12. - Pour the cooled milk mixture on top of the bread and spread evenly.
  13. - Bake the kunafa in a preheated oven 350F/180C, for half an hour or until the bottom is light brown.
  14. - Take out Kunafa from oven and after 10 minutes, flip it in a plate.
  15. - Pour cool syrup on the hot Kunafa. Use only 1/4 cup of the syrup, it will be enough.
  16. - Garnish with pistachios.