Kunafa with cream (kunafa bil ashta) is a classic Egyptian dessert you’ll see during Ramadan, family gatherings, and special occasions. It’s crisp on the outside, soft and creamy inside, and soaked in light sugar syrup. Sweet, but not heavy if you get the syrup right.

For the syrup (make first):

• 1 cup sugar
• ½ cup water
• Squeeze of lemon juice
• ½ tsp vanilla (optional)

For the cream filling:

• 2 cups whole milk
• 3 tbsp cornstarch
• 2 tbsp sugar
• ½ cup fresh cream (or heavy cream)
• 1 tsp vanilla

For the kunafa:

• 500 g kunafa dough (shredded phyllo)
• 1 cup melted butter or ghee
• Handful of crushed pistachios (optional, for garnish)

Instructions

1. Make the syrup.
In a small pot, combine sugar and water. Bring to a boil, then add lemon juice. Let it simmer for 5-7 minutes until slightly thickened. Turn off heat, add vanilla, and let it cool completely.

2. Prepare the cream filling.
In a saucepan, whisk milk, cornstarch, and sugar while cold. Place over medium heat and stir continuously until thick. Once it thickens, remove from heat and stir in cream and vanilla. Let it cool slightly.

3. Prepare the kunafa dough.
If the strands are long, cut them into smaller pieces. Pour melted butter over the kunafa and mix well with your hands so every strand is coated.

4. Assemble.
Grease a baking dish. Press half of the buttered kunafa firmly into the base. Spread the cream evenly in the center, leaving a small border around the edges. Cover with the remaining kunafa and press down gently.

5. Bake.
Bake at 180°C (350°F) for 30-40 minutes until deep golden brown.

6. Add syrup.
As soon as it comes out of the oven, pour the cooled syrup evenly over the hot kunafa.

7. Garnish and serve.
Sprinkle with crushed pistachios. Let it rest 10–15 minutes before slicing.

Best served warm.