Vegan Kunafa

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

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.

   Ongeveer 10 min

3. 3

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

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 8 min

   Tip van de kok: 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).

   Ongeveer 10 min

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).

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

    Ongeveer 1 min

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.

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

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.

    Ongeveer 2 min

14. 14

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

    Ongeveer 30 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 15 min

17. 17

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

    Ongeveer 1 min