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Kunafa

Ingredients

Raw kunafa dough - 500 gm
Clarified butter - 5-6 tbsp
Whole milk - 2 cups
Semolina, finely ground - 2 tbsp
Sugar - 4 tbsp
Vanilla extract - 1 tbsp
Double cream - ½ cup
Mozzarella, finely shredded - 2 cups

For the syrup

Sugar - 2 cups
Water - 1 cup
Lemon, small - ½ pc

Method

Preheat the oven to 175°C. Melt the butter.

Place the raw kunafa dough in a big bowl and separate it using your fingers. Add the melted butter and mix thoroughly.

Add half of the buttered kunafa dough mix to a cake pan. Press down for a smooth base without lumps.

Make the custard by whisking whole milk and semolina over moderate heat until it has thickened. Add sugar and vanilla, gradually thinning out the custard with double cream.

Using a spatula, cover the entire base of kunafa and top with shredded mozzarella. Top with the remaining kunafa dough mix, again pressing down so that it is completely flat.

Place in the oven for 35 minutes until golden brown.

Make the syrup by combining the sugar and water in a saucepan over a medium heat, for about 10 minutes.

Once the syrup has thickened, add the lemon juice and stir  for two minutes.

Take the syrup off the heat and allow it to cool. Pour the syrup on top of the kunafa evenly, cool for 10 minutes and serve.