SUGAR SYRUP500g granulated sugar300ml water fresh lemonstick of cinnamon3 pods of cardamon FOR THE FILLING250ml fresh creamcan of nestle cream2 teaspoons cornstarch Khunafa Crust250g Kataifi pastry125g butter meltedlittle pistachios fine not to fine either
To make the syrup combine sugar water squeeze of lemon juice on low heat. Add cardamon pods slightly crush pods before adding to syrup. bring to a boil till you get it to be slightly sticky For the cream in a thick base pot add cream and nestle cream and whisk together to form a smooth texture then add sugar and add cornstarch and whisk to form a thick piping mixture. Oven pre-heated to 180 degFor the crust I use a food processor and gently loosen the threads and pulse it till finely shredded once all has been shredded I loosely scatter the pastry over the table and pour over melted butter and rub it into the pastry until the butter is well mixed the pastry.In a cupcake tray not the muffin size I add small balls of the pastry enough add press it into the tray should be +- 2.5cm thick once the pan is filled I bake it for about 10 to 15 minutes should be a nice golden in colour it goes super quick in the oven so keep an eye.Once the crust is done remove from pan gently will come out looking like little nests. Allow to cool down properly. This dessert is best to assemble just before your guest arrive as the pastry tends to soften but can hold for hour or more. Once the pastry is cooled pipe cream mixture on and drizzle a little sugar syrup and sprinkle with some fine pistachios.YUM YUM YUM ENJOY!
INFO & TIPS
You can pipe on a cheese cake mixture also (fridge) also very yum add some fresh fruit