1 package shredded phyllo pastry
3 sticks of butter melted
2 cups heavy cream
2 tablespoons cornstarch
1 teaspoon Kunafa food coloring (or you can use any dark orange food color)
1 cup sugar
3/4 cup water
1 teaspoon lemon juice
1/4 cup crushed pistachios
Heat your oven to 350
For the filling:
Mix your cornstarch with 4 tablespoons of the heavy cream and mix till it’s smooth and runny. Set aside
Heat your heavy cream and when it’s almost boiling add your cornstarch mixture and stir constantly. You should have a thick custard type mixture. Take it off the stove and set aside
For the phyllo:
Open your shredded phyllo and empty into a bowl. Mix in your melted butter and food color and mix well and make sure all the phyllo has butter and is orange.
Place your cupcake liners in your cupcake pan. Layer the buttered orange phyllo in your cupcake liners and take the back of a glass and press it down. They should be 1/3 of the way full.
Now add the custard type cream you made and fill it another 1/3. Your liners are now 2/3 filled. Cover the top of the custards with the shredded phyllo. Do not press this down. It should be loose. Fill it till the top. Bake for about 20 minutes. Till top is golden ish and the cream is sizzling.
For the syrup:
Heat your sugar and 3/4 cup of water and add your lemon and cook till it gets nice and sticky.
Take the kunafa out of the oven and pour on your syrup. Garnish with your crushed pistachios. Leave the kunafa in the muffin pan while pouring syrup and let it be in the pans till they are cooled completely. Don’t forget to take a picture and tag me:)