Vegan Kunafa

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 2 dk.

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.

   Yaklaşık 10 dk.

3. 3

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

   Aşçının notu: 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.

   Yaklaşık 5 dk.

   Aşçının notu: 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.

   Yaklaşık 8 dk.

   Aşçının notu: 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).

   Yaklaşık 10 dk.

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).

   Yaklaşık 5 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

   Aşçının notu: 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.

    Yaklaşık 1 dk.

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.

    Yaklaşık 3 dk.

    Aşçının notu: 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.

    Yaklaşık 2 dk.

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.

    Yaklaşık 2 dk.

14. 14

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

    Yaklaşık 30 dk.

    Aşçının notu: 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.

    Yaklaşık 1 dk.

    Aşçının notu: 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.

    Yaklaşık 15 dk.

17. 17

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

    Yaklaşık 1 dk.