Kunafa with Peanuts and Mixed Nuts

Name: Kunafa with Peanuts and Mixed Nuts
Ingredients: For the kunafa layers:; 1 package (500 grams) kunafa pastry (shredded phyllo dough); 1 cup vegetable ghee or clarified butter (about 225 grams); 1 teaspoon yellow or orange food coloring, optional; For the filling:; 1/3 cup crushed peanuts (about 45 grams); 1/2 cup raisins (about 75 grams); 1/3 cup mixed nuts, crushed (about 45 grams); 1/3 cup shredded coconut (about 25 grams); 3 tablespoons sugar (about 38 grams); 1/2 tablespoon ground cinnamon; 1 teaspoon ground cloves; For the syrup:; 3 cups sugar (about 600 grams); 2 cups water (about 475 ml); 1 teaspoon lemon juice; 1 stick cinnamon; 3 whole cloves

هبة أسامة @cook_4121114

السودان

Kunafa with Peanuts and Mixed Nuts

هبة أسامة @cook_4121114

Saved

Ingredients

For the kunafa layers:
1 package (500 grams)kunafa pastry (shredded phyllo dough)
1 cupvegetable ghee or clarified butter (about 225 grams)
1 teaspoonyellow or orange food coloring, optional
For the filling:
1/3 cupcrushed peanuts (about 45 grams)
1/2 cupraisins (about 75 grams)
1/3 cupmixed nuts, crushed (about 45 grams)
1/3 cupshredded coconut (about 25 grams)
3 tablespoonssugar (about 38 grams)
1/2 tablespoonground cinnamon
1 teaspoonground cloves
For the syrup:
3 cupssugar (about 600 grams)
2 cupswater (about 475 ml)
1 teaspoonlemon juice
1 stickcinnamon
3whole cloves

Saved

Steps

1

Finely chop the kunafa pastry using a food processor, chopper, or kitchen scissors, then place it in a large, deep bowl.
2

Lightly spray the kunafa pastry with a little water to soften it, but don’t overdo it so it doesn’t stick together and become doughy.
3

Add the ghee or butter and rub it into the kunafa pastry, mixing well to coat all the strands. If you like, add the food coloring and mix until the color is evenly distributed.
4

In a small deep bowl, combine the peanuts, mixed nuts, raisins, coconut, cinnamon, cloves, and sugar. Mix well.
5

Spread half of the kunafa pastry evenly in the bottom of a baking pan, pressing it down firmly to create an even, compact layer. Add the nut and raisin filling on top.
6

Add the remaining kunafa pastry, spreading it evenly and pressing gently to smooth the surface. Bake for 30 minutes, then remove from the oven and immediately pour the cold syrup over it. Cover with plastic wrap and let it cool to room temperature, then refrigerate until completely chilled. Serve cold and enjoy!
7

To make the syrup, combine the sugar, water, and lemon juice in a small deep saucepan. Stir well to help dissolve the sugar, then add the cinnamon stick and whole cloves. Place over medium heat, stirring occasionally, until the syrup thickens slightly. Remove from heat and let cool, then refrigerate in a glass container until ready to use. When serving, remove the cinnamon stick and cloves. I love adding cinnamon and cloves for an irresistible flavor—the kunafa turns out amazing and every bite is delicious until the last piece!