Mini Kunafa Cream Puffs with Rose Cream and Pistachios
Make Mini Kunafa Cream Puffs with crisp puff pastry, buttery kataifi, rose-scented ricotta cream, syrup, and pistachios. A festive bite-size dessert that…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Food processor
- Kitchen shears
- Mixing bowl
- Whisk
- Spoon
- Fine-mesh sieve
- Piping bag
- Baking sheet
- Parchment paper
- Dish
- Refrigerator
- Airtight container
- Serving platter
- Pitcher
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 teaspoon lemon juice
- 1/2 teaspoon rose water, optional
- 4 oz (115 g) kunafa dough or kataifi, thawed if frozen
- 4 tablespoons (55 g) unsalted butter, melted
- 5 puff pastry squares, about 10 x 10 cm each, thawed but still cold
- 1/4 cup (60 ml) whole milk
- 1/2 cup (120 g) whole-milk ricotta, drained if watery
- 1/2 cup (120 g) thick cream or clotted cream
- 2 tablespoons powdered sugar
- 3/4 teaspoon rose water
- 1/4 teaspoon orange blossom water, optional
- 3 tablespoons finely chopped pistachios
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