Mini Kunafa Cream Puffs (Print Version)
# Ingredients:
→ Pastry
01 -
100g Kunafa/Shredded Phyllo Dough
02 -
50g Butter, melted
03 -
5 Puff pastry squares
04 -
1/4 cup Milk
→ Filling
05 -
100g Thick cream
06 -
100g Ricotta cheese
07 -
1 tsp Rose Water
08 -
1/2 tsp Orange blossom water (Optional)
→ Garnish
09 -
Sugar syrup, as needed
10 -
Powdered Pistachios, for garnish
# Instructions:
01 -
Put the kunafa in a food processor and chop it into small pieces. Pour melted butter into the kunafa and process once more until everything is combined and the butter coats the kunafa well. Transfer to a bowl.
02 -
Cut each puff pastry square into 4 smaller squares. Dip each puff pastry cube first in the milk, then in the kunafa-butter mixture. Press the kunafa firmly onto the puff pastry to adhere well.
03 -
Place the coated pastry cubes on a well-greased baking tray. Bake in a preheated oven at 180°C for 15 minutes or until the puff pastry rises and the kunafa turns golden brown.
04 -
Remove from the oven and transfer to a wire rack to cool completely.
05 -
Mix together the ricotta and thick cream. Add a few drops of rose water and orange blossom water (if using), being careful not to add too much.
06 -
Once the puff pastries are completely cooled, open each from one side and fill with a teaspoon of the cream mixture.
07 -
Pour a small amount of sugar syrup on the serving plate. Place the Kunafa Cream Puff on the plate and drizzle sugar syrup all over. Sprinkle with powdered pistachios and serve immediately.
# Notes:
01 -
If ricotta is unavailable, you can use thick cream alone, though ricotta provides a denser texture.
02 -
Mascarpone cheese can be substituted for ricotta.