🇪🇬 Egypt · Dessert
Kunafa bil Ashta
By eatmundo · August 4, 2026
🇪🇬 EGA crisp, golden shredded phyllo pastry filled with luscious thickened cream. It is finished with a fragrant sugar syrup that perfectly balances the rich, velvety center.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the syrup by boiling 300g sugar with 200ml water and 1 tsp lemon juice for 8 minutes until thickened.
- 2
Shred 500g kunafa dough into small pieces and toss thoroughly with 200g melted clarified butter in a large bowl.
- 3
Press half of the buttered dough firmly into the bottom of a 30cm round baking pan, ensuring the base is even.
- 4
Spread 400g of thickened cream evenly over the dough base, leaving a 1cm border around the edges.
- 5
Cover the cream layer with the remaining dough, tucking it in gently at the edges to seal the cream inside.
- 6
Bake in a preheated oven at 190°C for 30 minutes until the top is deeply golden brown.
- 7
Remove from the oven and immediately pour the cooled syrup over the hot pastry.
- 8
Let it rest for 10 minutes before garnishing with 50g crushed pistachios and serving warm.
Frequently Asked Questions
Can I use mozzarella instead of ashta?+
While some recipes use mozzarella for a stretch, traditional Kunafa uses ashta cream for an authentic, classic flavor.
Why is my syrup crystalizing?+
You likely stirred the syrup after it started boiling or skipped the lemon juice; always keep it steady.
Can I bake this in advance?+
It is best served fresh, but you can assemble it ahead and bake just before serving for the best texture.
What if my crust is soggy?+
Ensure the syrup is cold and the pastry is piping hot to achieve that essential crispy contrast.
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