Kunafa with Cream

An Arabian dessert has a slight crunch from the outside and oh so creamy from the inside. Syrup is poured all over it while hot. One of the best desserts served in the Arab culture. 

Course Dessert
Cuisine Arabian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 112 kcal


  • 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.