Ingredients ½ 1× 2× 3×

• 500 g fresh kunafa dough, pulled apart
• 1½ cups warm ghee
• 3 cups fresh or cooked ashta cream, fully chilled
• 1½ cups thick cold syrup scented with orange blossom water
• 1 cup ground pistachios and orange-blossom jam to garnish

Instructions

1. Spread half the kunafa in a round tray, press it down firmly and pour ½ cup ghee over it
2. Repeat in a second, identical tray with the remaining kunafa
3. Bake both trays at 190°C for 25 minutes until the discs are deep golden and fully crisp
4. Drain off the excess ghee at once and let the discs cool completely
5. Place the first disc on the serving plate and spread a thick, even layer of cold ashta over it
6. Carefully lay the second crisp disc on the cream and press very lightly so it does not crack
7. Pour the cold syrup over the top, garnish with pistachios and orange-blossom jam and serve immediately