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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.
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Prepare peach filling by boiling water, corn flour, cinnamon, sugar and vanilla and stirring in peach slices.
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Pour mixture on top of the first kunafa layer in the pan.
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A little caramel here can’t hurt.
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Press in more kunafa on top of the peach filling to create a second layer, creating a kunafa “sandwich”.
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Bake in a preheated 220 c oven until the kunafa turns LIGHT golden brown and take it out.
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Immediately pour the cold sugar syrup over the hot kunafa while it’s in the pan, drenching it.
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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.
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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.