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This crispy kunafa wrapped puff pastry filled with rose-scented cream creates a fusion dessert that combines Middle Eastern and European pastry traditions. The layers of textures make each bite an adventure from the crunchy exterior to the soft creamy filling.
I first made these mini cream puffs for Eid celebration when looking for something between traditional kunafa and something more modern. My guests were completely surprised by the unexpected combination and now request them for every gathering.
Ingredients
- Kunafa/Shredded Phyllo Dough: Adds the signature crispy exterior and traditional Middle Eastern element
- Butter: Creates richness and helps the kunafa get crispy golden
- Puff pastry squares: Provides structure and that satisfying pastry puff
- Thick cream: Creates a silky smooth filling base
- Ricotta: Adds body and a slight cheese tang to balance sweetness
- Rose Water: Provides that authentic Middle Eastern floral note
- Orange blossom water: Enhances the floral profile but can be omitted if unavailable
- Milk: Helps kunafa stick to the pastry squares
- Sugar syrup: Adds the essential sweetness and glossy finish
- Powdered Pistachios: Adds color contrast and nutty flavor
Step-by-Step Instructions
- Prepare the Kunafa Coating:
- Process the kunafa in a food processor until finely chopped into small pieces. This ensures even coating and proper crispiness. Pour the melted butter over the processed kunafa and pulse again until every strand is well coated. Transfer this mixture to a bowl for dipping.
- Cut and Prepare Pastry:
- Take each puff pastry square and cut into four smaller squares. You should have 20 small squares total. Each small square will become one cream puff. Make sure your pastry is cold but not frozen for easy handling.
- Coat with Kunafa:
- Dip each puff pastry square briefly in milk. This helps the kunafa adhere properly. Immediately press the moistened pastry into the kunafa butter mixture. Use your fingers to really press the kunafa strands onto all sides of the pastry square for complete coverage. Place the coated squares on a well greased baking tray with space between each piece.
- Bake to Perfection:
- Bake in a preheated 180°C oven for approximately 15 minutes. Watch carefully as ovens vary. You are looking for a golden brown color on the kunafa and the pastry should puff up noticeably. Remove from oven and transfer to a wire rack to cool completely before filling.
- Prepare the Cream Filling:
- While the pastries cool, mix the ricotta and thick cream together until smooth and well blended. Add just a few drops of rose water and orange blossom water. Be very cautious with these flavorings as they can quickly overpower. Taste and adjust if needed.
- Fill the Pastries:
- Once completely cooled, use a small knife to create an opening on one side of each puff. Spoon approximately one teaspoon of the cream mixture into each pastry. Do not overfill or the cream will spill out when eaten.
- Serve with Flair:
- When ready to serve, pour a small amount of sugar syrup on the serving plate. Place the filled kunafa cream puffs on the plate. Drizzle additional sugar syrup over the puffs. Finish with a generous sprinkle of powdered pistachios for color and flavor. These are best served immediately.
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I became obsessed with finding the perfect balance of rose water in this recipe. After several test batches, I discovered that just a few drops create that magical floral hint without overwhelming the other flavors. This subtlety is what makes guests ask what that mysterious background flavor is.
Make Ahead Options
The kunafa coated puff pastry can be prepared and frozen uncooked for up to one month. Simply place them on a baking sheet, freeze until solid, then transfer to an airtight container with parchment paper between layers. Bake directly from frozen, adding a few extra minutes to the baking time.
Flavor Variations
While the traditional rose and orange blossom waters create an authentic Middle Eastern profile, you can experiment with different flavor combinations. Try adding finely ground cardamom to the cream filling for a warming spice note. Vanilla bean paste creates a more familiar flavor profile for those new to Middle Eastern desserts. Even a touch of cinnamon or saffron can create interesting variations.
Kunafa Tips
If working with frozen kunafa dough, allow it to thaw at room temperature for about 20 minutes before processing. This prevents the strands from breaking too short. Some brands of kunafa are coarser than others. If yours is particularly coarse, process it longer to get finer strands that will adhere better to the pastry. Always store unused kunafa dough well wrapped in the freezer as it dries out quickly.
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The layers of flavors and textures in these kunafa puff pastries create a stunning fusion dessert that will delight your guests. They are perfect for any special occasion or just as a treat to impress yourself.
Frequently Asked Questions
- → Can I prepare Mini Kunafa Cream Puffs ahead of time?
You can prepare the puff pastry shells and cream filling separately a day in advance. Store the baked shells in an airtight container at room temperature and the cream filling refrigerated. Fill the pastries just before serving to maintain their texture, and add the sugar syrup and pistachios right before serving.
- → What substitutes can I use for ricotta cheese?
If ricotta is unavailable, you can use mascarpone cheese for a richer result, or simply use thick cream alone as mentioned in the recipe notes. Greek yogurt strained overnight can also work as a tangy alternative.
- → Where can I find kunafa/shredded phyllo dough?
Kunafa (also spelled kataifi) can be found in Middle Eastern grocery stores, some specialty food shops, or in the international foods section of larger supermarkets. It's typically sold frozen or dried. If unavailable, very finely shredded phyllo dough can work as a substitute.
- → How do I make sugar syrup for these cream puffs?
For a simple sugar syrup, combine equal parts sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes until slightly thickened. Add a squeeze of lemon juice and, if desired, a touch of rose water or orange blossom water for fragrance. Allow to cool before using.
- → Can I freeze these kunafa cream puffs?
The unfilled pastry shells can be frozen for up to a month. Cool completely, then store in an airtight container with parchment paper between layers. Thaw at room temperature and briefly reheat in a 300°F oven to restore crispness before filling. The cream filling and assembled pastries don't freeze well.
- → What can I serve with Mini Kunafa Cream Puffs?
These cream puffs pair beautifully with Turkish coffee, mint tea, or cardamom-infused coffee. For a complete dessert spread, serve alongside other Middle Eastern sweets like baklava, ma'amoul, or date-filled cookies. A small scoop of pistachio ice cream on the side would also complement them wonderfully.