Kunafa Fingers with Nutella
Ingredients
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½ kg kunafa
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1 cube butter
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2 tablespoons ghee
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3 tablespoons Nutella
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3 tablespoons whipped cream (Crème Chantilly)
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Nuts (as desired) – walnuts or hazelnuts
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Metal cones for shaping the kunafa
½ kg kunafa
1 cube butter
2 tablespoons ghee
3 tablespoons Nutella
3 tablespoons whipped cream (Crème Chantilly)
Nuts (as desired) – walnuts or hazelnuts
Metal cones for shaping the kunafa
Preparation
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Keep the kunafa strands long so they can be wrapped around the cones.
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Melt the butter and ghee, then brush the cone molds with the mixture. Wrap the kunafa around the cones and brush the kunafa well with the butter-ghee mixture to ensure crispiness.
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Grease a baking tray and arrange the kunafa-wrapped cones on it.
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Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden brown.
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Let them cool, then carefully remove the kunafa from the molds.
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In a bowl, mix Nutella with whipped cream, transfer the mixture into a piping bag, and crush the nuts.
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Fill the kunafa fingers with the Nutella mixture and garnish with the crushed nuts.
Keep the kunafa strands long so they can be wrapped around the cones.
Melt the butter and ghee, then brush the cone molds with the mixture. Wrap the kunafa around the cones and brush the kunafa well with the butter-ghee mixture to ensure crispiness.
Grease a baking tray and arrange the kunafa-wrapped cones on it.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden brown.
Let them cool, then carefully remove the kunafa from the molds.
In a bowl, mix Nutella with whipped cream, transfer the mixture into a piping bag, and crush the nuts.
Fill the kunafa fingers with the Nutella mixture and garnish with the crushed nuts.