Mini Kunafa Cream Puffs (Print version)

Crisp puff pastry bites wrapped in buttery kunafa, filled with rose ricotta cream, drizzled with syrup, and finished with pistachios.

# Ingredients:

For the syrup

01 - 1/2 cup (100 g) granulated sugar
02 - 1/4 cup (60 ml) water
03 - 1 teaspoon lemon juice
04 - 1/2 teaspoon rose water, optional

For the kunafa puffs

05 - 4 oz (115 g) kunafa dough or kataifi, thawed if frozen
06 - 4 tablespoons (55 g) unsalted butter, melted
07 - 5 puff pastry squares, about 10 x 10 cm each, thawed but still cold
08 - 1/4 cup (60 ml) whole milk

For the cream filling

09 - 1/2 cup (120 g) whole-milk ricotta, drained if watery
10 - 1/2 cup (120 g) thick cream or clotted cream
11 - 2 tablespoons powdered sugar
12 - 3/4 teaspoon rose water
13 - 1/4 teaspoon orange blossom water, optional

For finishing

14 - 3 tablespoons finely chopped pistachios

# Instructions:

01 - Combine the sugar, water, and lemon juice in a small saucepan. Simmer for 5-6 minutes until lightly thickened, then stir in rose water if using. Cool completely.
02 - Heat the oven to 375°F (190°C). Chop the kunafa into short strands with scissors or a few food processor pulses. Mix with melted butter until evenly coated.
03 - Cut each puff pastry square into 4 smaller squares. Dip each square quickly in milk, then press it into the buttered kunafa so the strands cling on all sides.
04 - Arrange on a parchment-lined baking sheet with space between pieces. Bake for 15-18 minutes, until puffed and deep golden. Cool fully on a wire rack.
05 - Stir the ricotta, thick cream, powdered sugar, rose water, and orange blossom water until smooth. Chill for 10 minutes if the filling feels soft.
06 - Use a small knife to open each cooled puff from one side. Spoon or pipe about 1 teaspoon of cream into each puff without crushing the layers.
07 - Drizzle the puffs with cooled syrup and sprinkle with pistachios just before serving. Add more syrup at the table if desired.

# Good to know:

01 - Best eaten the day they are filled.
02 - Bake the shells ahead and fill shortly before serving for the crispest texture.
03 - Use thawed but still cold puff pastry so it rises cleanly.

Back