Perfect Homemade Kunafa

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Perfect Homemade Kunafa

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A detailed guide for making traditional kunafa with a rich, creamy filling and a perfect golden color. Using frozen dough for easy crumbling and coating the strands in ghee ensures a crisp texture, while a homemade ashta filling made from milk, starch, and fresh cream keeps the layers distinct and stable. The recipe also offers an alternative presentation with plain kunafa discs topped with whipped cream and pistachios. By carefully monitoring oven temperature and letting the pastry rest before adding sugar syrup, bakers can achieve a professional result that combines a crunchy exterior with a luscious, melt-in-the-mouth center.

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