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Kunaffa with Cream (Arab dessert during Ramadan)

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* Exported from MasterCook *

 

Kunaffa with Cream (Arab dessert during Ramadan)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 box Kunaffa (shredded fillo dough)

3 sticks butter

1 stick butter

1 pea size chunk of mystic

4 tbsp corn starch

1 quart half and half

1 cup milk

1 1/2 cups suger

1 tsp lemon juice

 

 

Break the kunaffa into small pieces. Keep breaking until uniform,

individual pieces are what you see. leave it to dry on a counter

overnight, or dry it in a warm oven. It should be crisp.

 

Mix it with the three sticks of melted butter. Take half and form it into

a 8x13 casserole dish, making a layer that covers the bottom. When you are

done with the cream, you spread it evenly over layer. Then you take the

second half of the kunaffa to make the top.

 

Bake at 350 for about 45 minutes, or until golden.

 

As soon as you take it out of the oven, pour the syrup evenly over the

top.

 

Cool before serving.

 

Cream:

Melt the butter over medium high heat and then drop the mystic in and it

melt too. Then add all but one cup of the half and half and bring to a

boil. Mix the cup of h & h with the corn starch. Once the liquid is boiling,

add in the cup and whisk until smooth. Keep heating and whisking until it

is like pudding.

 

Syrup:

Mix the sugar and water and bring to a boil over high heat. Add the lemon

and let it boil until it becomes a little thicker. Don't overcook or it

will be too thick to pour well. Allow it to cool before pouring over the

kunaffa.

 

Cuisine:

" Arab "

 

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Per Serving (excluding unknown items): 4665 Calories; 487g Fat (92.1%

calories from fat); 41g Protein; 54g Carbohydrate; trace Dietary Fiber;

1384mg Cholesterol; 4260mg Sodium. Exchanges: 0 Fruit; 5 Non-Fat Milk; 98

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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