@malika.taste: Pistachio Kunafa Charlotte Cake 🛒 Ingredients For the Kataifi Charlotte Shell 450g (1 lb) kataifi (shredded phyllo dough), thawed 170g (¾ cup) unsalted butter, melted 2 tbsp granulated sugar For the Orange Blossom Syrup 200g (1 cup) granulated sugar 240ml (1 cup) water 1 tbsp fresh lemon juice 2 tbsp orange blossom water 1 strip of orange peel For the Pistachio Cream 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 60g (½ cup) fine semolina 2 large egg yolks 150g (¾ cup) pistachio paste 1 tsp rose water 57g (4 tbsp) unsalted butter Pinch of salt For the Cheese Layer & Assembly 225g (8 oz) Akkawi or Nabulsi cheese, desalted* (or fresh mozzarella), shredded 240ml (1 cup) heavy cream, cold 30g (¼ cup) powdered sugar 100g (1 cup) shelled pistachios, finely chopped, for garnish Edible rose petals for garnish (optional) *To desalt cheese: Soak in cold water for 12–24 hours, changing the water 4–5 times. 👨‍🍳 Method 1. Prepare the Kataifi Shell Preheat your oven to 350°F (175°C). Brush an 8-inch springform pan with melted butter. Place the kataifi in a large bowl and use kitchen shears to cut the strands into shorter lengths (about 2–3 inches). Pour the melted butter over the kataifi and toss thoroughly with your hands until every strand is coated. Press the buttered kataifi firmly into the bottom and up the sides of the prepared pan, creating an even layer about 1-inch thick. Make sure there are no gaps. Bake for 25–30 minutes, until deeply golden and crisp. Let it cool completely in the pan . 2. Make the Syrup and Pistachio Cream For the syrup, combine the sugar, water, and orange peel in a saucepan. Bring to a simmer, stirring until the sugar dissolves, and simmer for 10 minutes. Remove from heat, discard the peel, and stir in the lemon juice and orange blossom water. Cool completely. For the pistachio cream, heat the milk in a saucepan until steaming. In a bowl, whisk the sugar, semolina, and egg yolks until pale. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and bubbling. Remove from heat and whisk in the pistachio paste, rose water, butter, and salt. Press plastic wrap directly onto the surface and refrigerate until completely cold . 3. Assemble the Cake Once the kataifi shell is completely cool, brush the entire interior generously with the cooled orange blossom syrup. Spread half of the chilled pistachio cream evenly over the bottom of the shell. Scatter the shredded cheese evenly over the cream layer. Carefully spread the remaining pistachio cream over the cheese. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until set . 4. Finish and Serve Just before serving, whip the heavy cream and powdered sugar to stiff peaks. Carefully release the springform pan from the kataifi shell. Spread or pipe the whipped cream over the top of the chilled cake. Garnish generously with chopped pistachios and edible rose petals if desired. Slice with a sharp knife, wiping it clean between cuts. The cheese layer should be soft and slightly stretchy .

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Friday 06 November 2026 15:55:30 GMT