How to make Konafa cream


  • 1 Konafa
  • 2 Konafa with cream
    • 2.1 Ingredients
    • 2.2 How to prepare
  • 3 Konafa cream with condensed milk
    • 3.1 Ingredients
    • 3.2 How to prepare
  • Diameter 4
    • 4.1 Ingredients
    • 4.2 Method of preparation
  • 5 tips
  • 6 Konafa video with cream


Kunafa with cream is one of the most popular types of sweets in the Middle East, and it is known as the Nabulsi Konafa in relation to the city of Nablus in Palestine. And twisted.

Konafa with cream

the ingredients

  • Five hundred grams, equivalent to two and a half cups of kunafa dough , can be bought from commercial markets or sweet shops.
  • A cup of powdered sugar.
  • A cup of obesity.
  • Two cups of liquid milk.
  • Two tablespoons of starch .
  • A teaspoon of liquid vanilla.
  • A box of cream.
  • Ground pistachio, cashew .

How to prepare

  • Break the knafeh dough with both hands, and set it in a suitable bowl aside.
  • We put obesity in a frying pan, and heated for a period not exceeding one minute.
  • Put the kunafa dough and obesity in a large bowl, and mix it together well.
  • We put milk, starch, and sugar in a bowl for cooking over medium heat, and stir the ingredients with a wooden spoon for 5 minutes, that is, to a little boil, add the cream to the bowl, stir the ingredients until they are homogeneous, leave them on a high heat, and they are called the cream jelly .
  • Put two-thirds of the kunafa dough in a clean tray, and spread it in the middle and the edges well.
  • Pour the custard cream gradually, in the middle, then spread it evenly over the entire surface of the dough.
  • We put a third of the remaining dough from the kunafa dough on the surface of the cream without pressing it hard.
  • We put the tray in the oven for a period ranging from ten minutes to fifteen minutes; to roast and cook the bottom of the Konafa, then put it in the bottom of the oven to ripen, and that for a period ranging between fifteen minutes to twenty minutes, that is, when you acquire the golden red color Little.
  • We take out the tray, put it in a suitable place, and pour the diameter that we previously prepared on the surface of the Konafa so that the diameter reaches each part of it.
  • Decorate Kunafa pistachio and cashew Mahton on the surface, to be ready for submission.

Konafa cream with condensed milk

the ingredients

Konafa Dough:
  • One and a half cup of regular flour.
  • A cup and a half of fine semolina.
  • A cup of butter at room temperature.
  • A box of sweetened condensed milk .
  • Tablespoon of blossom water.

  • A box of cream.
  • Three cups of liquid milk.
  • Half a cup of starch.
  • Two cups of sugar syrup .

How to prepare

  • Mix the flour in a bowl with semolina and ghee, keeping in mind keeping two tablespoons aside, then add the blossom water and sweetened condensed milk, and mix the ingredients until well combined.
  • Pour the dough in a tray for the oven until it is four centimeters thick, then put it in an oven heated over a quiet heat, for twenty minutes or until it becomes dry.
  • Stir the konafa dough with a spoon every five minutes until crumbled.
  • Take the dough out of the oven, and set it aside at room temperature until cooled.
  • Mix the dough in an electric mixer until it turns, then sift it with a rough sieve.
  • Grease a flat, non-stick oven tray tray measuring thirty centimeters with the remaining amount of ghee.
  • Pour the mixture into the tray, press the dough well, smoothly smoothing the surface.
  • We cook the dough in a preheated oven at a temperature of two hundred degrees Celsius for twenty minutes while moving the tray from time to time until the dough becomes golden brownish brown.
  • Take the tray out of the oven and set aside.
  • Mix the cream with liquid milk and starch in a saucepan with continuous stirring until boiling and thick.
  • Pour the prepared cream over the kunafa dough, and smooth its surface well until smooth.
  • Turn the tray and sprinkle with a cold amount.


the ingredients

  • Two cups of sugar.
  • A glass of water.
  • A quarter of a tablespoon of lemon juice.

How to prepare

  • We put sugar and water in a suitable bowl over low heat for 7 to 10 minutes.
  • Put a few drops of lemon juice in a bowl diameter , to give her a good flavor.
  • We keep the diameter, or the so-called syrup, in a suitable place for it to cool down and use later.


  • One piece of kunafa, which weighs approximately 225 grams, contains 960 calories.
  • Konafa is best eat hot.
  • Keep in the refrigerator for five days.