طريقة تحضير الكنافة بالقشطة بكل التفاصيل والخطوات Best Kunafa, (Knafeh) with Kashta Recipe

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المقادير:

مقادير القطر:
1 كوب (240 مل) ماء
2 كوب (400 غرام) سكر
1 ملعقة صغيرة عضير الليمون الحامض
1 ملعقة طعام (15 مل) ماء زهر

طريقة تحضير القشطة على الرابط التالي:
   • طريقة تحضير قشطة القريشة لكافة الحلوي...  

مقادير الكنافة:
400 غرام عجينة الكنافة
1/2 كوب (60 غرام) سكر بودرة
1 كوب (200 غرام او 240 مل) سمنة ذائبة بحرارة الغرفة (هذه الكمية نخلطها مع الكنافة)
1 كوب (200 غرام او 240 مل) سمنة ذائبة بحرارة الغرفة نضيفها على وجه الكنافة وهذه خطوة اختيارية يمكن حذفها.
1/2 كوب (60 غرام) فستق حلبي مفروم

طريقة تحضير السمنة على الرابط التالي:
   • طريقة تحضير السمنة البيتية من الزبدة ...  

قياس الصينية المستديرة 12 انش او 30 سم.
حرارة الفرن 400 درجة F او 200 درجة C على الرف الاسفل لمدة 50 دقيقة.

If you enjoy my videos and want to see more, please consider donating to my PayPal account. Your donations will go directly towards supporting the channel, allowing me to continue creating the content that you love.

Please click this link to donate:
https://www.paypal.me/suhasdishes

Ingredients:

Syrup ingredients:
1 cup (240 ml) water
2 cups (400 g) white sugar
1 tsp lemon juice
1 tbsp (15 ml) orange blossom water

Kashta recipe on this link:
   • طريقة تحضير قشطة القريشة لكافة الحلوي...  

Kunafa ingredients:
400 g kunafa dough (shredded phyllo dough)
1/2 cup (60 g) powdered sugar
1 cup (240 ml) ghee (clarified butter) for kunafa dough
1 cup (240 ml) for top (optional)
1/2 cup (60 g) chopped pistachios for garnish

Ghee recipe on this link:
   • طريقة تحضير السمنة البيتية من الزبدة ...  

🌹Instructions 🌹

Syrup Instructions:

Place the water, sugar, and lemon juice in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 10 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool completely.

Prepare the Kashta and set
aside
Kashta recipe on this link:
   • طريقة تحضير قشطة القريشة لكافة الحلوي...  

Kunafa Instructions:

1. Grease a 12 inch round pan (30 cm) with 1 tbsp ghee and set aside.
On a cutting board, with a knife, cut the kunafa dough into 3 cm long pieces, then transfer to a large mixing bowl. Shred by hands, then add powdered sugar and mix well. Pour in 1 cup of melted and cooled ghee and rub with your hands to well incorporated

2. Transfer half of the kunafa to the prepared pan and evenly distribute, pressing firmly with your hands. Place 12 inch round parchment paper on top and press with a smaller round pan for an even layer. Place a pot halfway filled with water on top of the second pan until the kashta is cooled around 30 minutes.

3. Remove the pot, pan, and parchment paper and add the kashta to the first layer of kunafa, spreading evenly with the back of a spoon and leaving 1 cm of space around the outside. Add the remaining kunafa evenly on top of the kashta and level it, with your hands pressing lightly.
Pour 1 cup of melted and cooled ghee on the top of the kunafa ( this step is optional, and you can leave it out). Place again the parchment paper and the smaller round pan on top.

5. Bake in preheated 400 degrees F (200 degrees C) on the bottom rack. ( keep the parchment paper and the pan on top during baking time). Remove the pan and parchment paper from the top of kunafa after 40 minutes and continue baking for 10 more minutes or until golden brown.

6. Remove from oven and let rest in the pan for 10 minutes, then invert to a round pan or serving platter and drizzle with 1 cup of the syrup. Let cool for at least 30 minutes. Cut the kunafa to your desired size, garnish with crushed pistachios, and serve warm (You can add more syrup on top if desired).

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