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Peach Kunafa
Ingredients
Peach filling:
  • 1 kilo fresh peaches peeled and sliced
  • 2 cups water
  • 2 Tablespoons corn starch
  • I teaspoon sugar
  • 1 Tablespoon vanilla
  • 1 teaspoon cinnamon
Kunafa:
  • 500 grams raw kunafa fluffed and cut into short strands
  • 1 cup sunflower oil
  • 2 cups thick sugar syrup chilled
Garnish:
  • 4 cups whipped cream
  • ¾ cup caramel sauce steps here
Instructions
  1. Grease your pan and work oil well into kunafa strands. Pat the first kunafa layer into the bottom of the pan, pressing on it until even.
  2. Prepare peach filling by boiling water, corn flour, cinnamon, sugar and vanilla and stirring in peach slices.
  3. Pour mixture on top of the first kunafa layer in the pan.
  4. A little caramel here can’t hurt.
  5. Press in more kunafa on top of the peach filling to create a second layer, creating a kunafa “sandwich”.
  6. Bake in a preheated 220 c oven until the kunafa turns LIGHT golden brown and take it out.
  7. Immediately pour the cold sugar syrup over the hot kunafa while it’s in the pan, drenching it.
  8. Flip it upside down on a serving plate with one quick motion. The bottom (now top) kunafa layer will be a darker golden brown than the other side, which is what you want.
  9. Let the kunafa cool down, then garnish it with the whipped cream and drizzle more caramel on top of it. You won’t be sorry.