Vegan Kunafa

下ごしらえ

材料

作り方

手順

1. 1

   Prepare the sugar syrup: Combine sugar and water in a small saucepan.

   約2 分

2. 2

   Bring the syrup to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes without stirring.

   約10 分

3. 3

   Remove the syrup from heat, stir in the lemon juice and rose water, and set aside to cool completely.

   調理のヒント： The syrup must be cool when poured over the hot kunafa.

4. 4

   Prepare the cashew cream filling: Blend the soaked cashews, plant milk, cornstarch, sugar, and rose water in a high-speed blender until completely smooth and creamy.

   約5 分

   調理のヒント： Ensure the cashews are well-soaked for a super smooth consistency.

5. 5

   Transfer the cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency.

   約8 分

   調理のヒント： Keep stirring to prevent sticking and lumps.

6. 6

   Remove the filling from heat and let it cool slightly.

7. 7

   Preheat your oven to 190°C (375°F).

   約10 分

8. 8

   In a large bowl, gently separate the shredded phyllo dough strands. If they are very long, you can cut them into shorter pieces (about 2-3 inches).

   約5 分

   調理のヒント： Work quickly with the phyllo dough to prevent it from drying out.

9. 9

   Pour the melted vegan butter over the phyllo dough and toss thoroughly with your hands until all strands are evenly coated.

   約5 分

   調理のヒント： Ensure every strand is coated for maximum crispiness.

10. 10

    Grease a 25-30 cm (10-12 inch) round baking pan or oven-safe skillet with a little extra vegan butter.

    約1 分

11. 11

    Take about two-thirds of the buttered phyllo dough and press it firmly into the bottom of the prepared pan, creating an even layer and slightly pushing it up the sides.

    約3 分

    調理のヒント： Use the bottom of a glass or a flat-bottomed measuring cup to press down firmly.

12. 12

    Spread the cooled cashew cream filling evenly over the phyllo base, leaving a small border around the edges.

    約2 分

13. 13

    Cover the filling with the remaining one-third of the phyllo dough, gently spreading it to cover completely without pressing down too hard on the filling.

    約2 分

14. 14

    Bake for 25-30 minutes, or until the top is golden brown and crispy.

    約30 分

    調理のヒント： Keep an eye on it to prevent burning, as oven temperatures can vary.

15. 15

    Immediately upon removing the kunafa from the oven, slowly and evenly pour the cooled sugar syrup over the hot dessert.

    約1 分

    調理のヒント： The sizzling sound means the syrup is being absorbed properly.

16. 16

    Let the kunafa rest for at least 15 minutes to allow the syrup to fully absorb and the layers to set.

    約15 分

17. 17

    Garnish with crushed pistachios, if desired, and serve warm.

    約1 分