Kunafa with Custard (Knafeh bil Ashta) is crispy, buttery shredded phyllo filled with creamy custard and soaked in fragrant sugar syrup. Golden on the outside, soft and creamy inside. Here’s a detailed, step-by-step version:

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Kunafa with Custard

🛒 Ingredients

For the Sugar Syrup (make first)

• 1½ cups sugar

• 1 cup water

• 1 teaspoon lemon juice

• 1 tablespoon rose water or orange blossom water (optional)

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For the Custard Filling

• 2 cups whole milk

• 3 tablespoons cornstarch

• 3 tablespoons sugar

• 1 teaspoon vanilla extract

• ½ cup heavy cream (optional but richer)

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For the Kunafa

• 1 lb (450g) kunafa dough (kataifi shredded phyllo)

• 1 cup unsalted butter, melted

• 2 tablespoons sugar (optional for extra crispness)

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Garnish

• Crushed pistachios

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👩‍🍳 Step-By-Step Directions

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Step 1: Make the Sugar Syrup

1. In a saucepan combine:

   • Sugar

   • Water

2. Bring to a boil.

3. Add lemon juice.

4. Simmer 8–10 minutes until slightly thickened.

5. Turn off heat and stir in rose or orange blossom water.

6. Let cool completely.

Important: Syrup must be cool when poured over hot kunafa.

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Step 2: Prepare the Custard

1. In a saucepan, whisk together:

   • Milk

   • Cornstarch

   • Sugar

2. Cook over medium heat, whisking constantly.

3. Once thick and creamy, remove from heat.

4. Stir in vanilla and heavy cream.

5. Let cool slightly (it should be thick but spreadable).

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Step 3: Prepare the Kunafa Dough

1. Preheat oven to 350°F (175°C).

2. Shred kunafa dough with your hands to loosen strands.

3. Pour melted butter over it.

4. Toss well to coat every strand evenly.

5. Add 2 tablespoons sugar if using.

The dough should feel evenly coated but not soggy.

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Step 4: Assemble

1. Grease a 9×13 baking dish (or round pan).

2. Press half the buttered kunafa into the bottom firmly.
   Use the bottom of a cup to press tightly.

3. Spread custard evenly over the layer (avoid edges).

4. Top with remaining kunafa.

5. Press gently but don’t compact too hard on top.

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Step 5: Bake

Bake for 35–45 minutes until:

• Deep golden brown on top

• Crispy and bubbling around edges

If needed, broil briefly for extra color (watch carefully).

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Step 6: Add Syrup

1. Remove from oven.

2. Immediately pour cool syrup evenly over hot kunafa.

3. Let sit 10–15 minutes to absorb.

You’ll hear a sizzle — that’s perfect!

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Step 7: Garnish & Serve

• Sprinkle with crushed pistachios.

• Slice and serve warm.

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🔥 Pro Tips

• Press bottom layer firmly so it holds together.

• Don’t let custard touch the pan edges (prevents soggy sides).

• Use fresh kunafa for best crispness.

• Serve warm for best texture.

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🧊 Storage

• Refrigerate up to 4 days.

• Reheat in oven (not microwave) to restore crispness.