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Chocolate is not big either this time of the year… sigh. My love for konafa or kanafeh is no secret. I only made 3 Middle Eastern desserts here on the blog, all of which are konafa.

Check them out here and here. Cream-filled konafas are a staple in every household I know. I take baking very seriously and think of my kitchen as my science lab.

Oh Gosh! Just to recap, konafa kanafeh is a Middle-Eastern, as well as Eastern European, pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked.

There are so many variations of it, but the cream-filled one is perhaps the most popular in Egypt. And one that gets me all nostalgic and fuzzy on the inside.

This one is super crunchy on the outside, and lusciously creamy of the inside with a pudding-like filling.

As soon as it comes out of the oven, it gets drenched with a sweet vanilla-scented simple syrup. Then I let it hang around just a little while I prepare the konafa crust.

The cream filling is just perfect. I went through maaaaany trials to nail down the consistency. Not too runny nor too gloppy. It crisps up and browns just as good as ghee.

However, when used on the extra thin, Arabic-style konafa, I highly recommend clarifying the butter, because the milk solids and extra moisture in the butter will prevent the konafa from crisping up like it should.

Take a look. What we want here, is the butterfat the yellow liquid. There are other ways of clarifying butter, but I use a really simple approach by melting it, then let it sit for a few minutes until it separates like this.

All you gotta do, it just use the yellow liquid and leave behind the white gunk. Now pour on that butterfat or melted ghee. Now toss the konafa until the butter or ghee coats every strand and its all nice and glistening.

Forget the tongs; go in there with your hands. Using a measuring cup really helps compress it and gets the konafa well up the sides. Lightly press it on to adhere.

Then bake until deep golden brown. Crunch, crunch, crunch! While still screaming hot, pour on the syrup, moving around in circles. Let it rest for 10 minutes, to make sure that all the syrup gets absorbed.

This recipe also make 2 8-inch round konafas, or 4 6-inch round konafas. Sugar syrup can be substituted with about 2 cups of the Big Batch Sugar Syrup.

If using thin, Arabic-style konafa dough, it is preferable to either use melted ghee or clarified butter, to ensure a crunchy, evenly browned crust.

Unlike thin konafa, thicker kadiafi dough can handle the extra moisture, while still crisping up. To make clarified butter you need to separate the butterfat from the milk solids and use the butterfat only.

Remove the pan from heat, let the butter settle for 10 minutes, then carefully skim the foam from the surface with a spoon.

Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. I love the combination of milk and cream for making the filling.

It makes the filling rich and luxurious. However, if you prefer a leaner filling, you can substitute the cream with more milk.

I've found that the tiniest splash of orange blossom and rose water in the syrup and the filling, adds a wonderful subtle flavor, that makes the konafa a little extra special without being overpowering.

No need to substitute anything in the filling; just omit them. Mastic mistika adds a hint of wonderfulness, without being too in your face.

Don't worry if you don't have it; you can omit it and still have a great tasting filling. Konafa freezes really well before baking.

Assemble the konafa in the pan, don't bake, and cover with a double layer of plastic wrap and one layer of foil. When ready to bake, let it thaw, then bake as normal.

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results.

Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Powered by.

This post may contain affiliate links. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site.

Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners.

Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.

Happy Ramadan gorgeous! Do I mind?! Are you kidding me?!! Lilly this is an honor! Thank you so much dear.

Happy Ramadan to you too:. How can I make konafa dough, I live in USA but I never see konafa dough, that dessert looks so delicious, but I need the ingredients for dough.

Hey Rosita! Happy Ramadan to you too: Konafa dough is available in the U. Try searching in the Greek section of the freezer.

I really do hope you find it: Unfortunately it cannot be easily made at home because it needs special equipment.

If not available in the regular supermarkets, you can always find it at an middle eastern or Arab store. Eid Mubarak to you! Thank you for the wonderful recipes!

They all worked great except for the kunafa with cream…The cream for some reason started to leak once I started the cutting process…do you think I didnt make it thick enough?

I followed the recipe exactly. I guess next time I shall go for the cheese filling:. Eid Mubarak to you too and your family dear!

Did the cream mixture reach a boil as you were cooking it? Cornstarch is only activated after boiling, so be sure that it reaches that point.

Ramadan Kareem! I wish i could get konafa dough here in Pakistan! This looks delish! I would be thrilled to see more Egyptian specialities.

Hey Fariha! Ramadan Kareem to you too: I really hope you could find it too. Try looking in Greek, Turkish or Middle Eastern speciality stores.

Konafa is also called Kataifi or Kadaifi in other countries, so you might find it under these names. I got mine from an Indian store in Australia and it worked really well.

It comes in a g resealable foil pack. Went Arab-specialty-store-hopping this morning and after trying five different shops, I finally found the dough!

Yes ofcourse I remember you! So happy your found it! I hope you love it as much as we do! Since you finished it early, I recommend warming it up in the oven for a few minutes before eating.

Enjoy dear:. Oh, it must be the time difference. It was about two hours before iftar when I commented. Cut them up twenty minutes after I took them out and distributed to family just in time for iftar.

It was nice and warm came maghrib. Maybe they like more filling because some people prefer it that way. Thank you for sharing!!!

Seems lovely. About freezing it, do I make it and put the filling and freeze it?? Hey Salma! Teslem eedek enti: I really hope it turns out amazing!

Yes, fill with cream and assemble the whole thing, then freeze it. All there be left to do is baking it.

I love food too much! Oh my!!! Is that really you?! Manal El Alm?!!! Keep shining and teaching the world:. I hope you LOVE it!

This looks amazing as usual. Any idea what did I do wrong? Thank you Yomna! I just updated the instructions too. I also found that cutting semi frozen konafa, makes for the easiest way to cut it.

It will break so easily in your hands. Another thing to ensure that the konafa sticks well together, is to pack it SO tightly in the pan.

Press on it with a heavy hand. I love using the bottom of a cup to compress it so well. That definitely helps. Last time I also added grams of cream to the filling and it was divine.

Hi Yomna, i would love to do the same and add fresh cream to the filling, did you add in to filling off heat before cooking the moxture or after it was fone?

Salaam, This recipe looks amazing!! I will definitely be trying this out soon iA. Salaam Hina! Using heavy will definitely make it richer. Either or will work just fine.

I thought I owe it to you to let you know! So rich and creamy; everyone loved it even more. I updated the recipe with that as a richer option.

So having tried it, I would now very confidently recommend it to you. I hope you give it and try and let me know:. Thanks Which cream I can use from outside Like thick cream or cream cheese Or something else Plz reply waiting.

Oh ok! Thanks Nabaa for clarifying. You could use ready-made fresh eshta or geimar, which is known as fresh cream in English and its very thick like sour cream.

Love that there is finally a measured konafa recipe, thank you! I make konafa but need to fix some of my issues to make it better.

Can you let me know approximately how much butter should be used to coat the konafa? The butter amount is 1 cup as listed in the ingredients list.

The filling tasted incredibly creamy and luxurious. As for the Qatayef; I decided to go with a variety of nuts for the filling along with a bit of cinnamon and coconut.

Again, simply delicious! So scratch that idea; I decided to make a Nutella Kunafa trifle. So I cut up the kunafa and fried it in some butter until it turned into a nice golden brown colour.

I love the idea and would have to try it! Your comment could not be of better timing. My worry was that the cream would separate.

You really encouraged me though. So do you whole heartedly recommend doing that? I will update the recipe with heavy cream as a more rich option. I will definitely be giving you credit for the suggestion.

I also added mastic in the filling and a touch of orange blossom water in the syrup. Oh my goodness!!!

This feels surreal. Your comment just made my day I swear. I too actually added orange blossom as well as rose water to the syrup because I love their flavor.

I just made this conafa today and the atayif last weekend, both of which were phenomenal! Thank you so much for sharing your delightful recipes.

I wish you continuous success with all the recipes you plan to make in the future. Thank you so much for taking the time write this sweet comment. Teslam edeek El helwa Do I have to keep it in the fridge?

I used corn flour not corn starch; I live in the UK and they told me that the corn flour here is the US corn starch. Alaa wow! Mom recipes are always the best!

Just different names. So what was your cream filling formula? Did you use cream or all milk? Did you give the mastic a shot?

I had a piece for suhoor too, I usually have a banana, but I dnt feel guilty at all!!!! Same thing I did. Sorry totally forgot to answer you about storing.

I guess it safer to keep it in the fridge because of all the cream in it; it will definitely keep longer. Just wanted to share that if the buttered filo dough once prepared in the pan and before pouring the centre cream filling be chilled for 20 mins in the fridge to make it much more easier to handle.

I loveeee all your recepies!! Ive tried some of them and they turn out amazing!! I have a question, if I want to put nutella insted of the cream do I do the same??

Esther first please accept my apologies for my embarrassingly late reply. Now for the Nutella! It tends to harden up and lose its creamy consistency.

What I do instead, is divide the konafa unfilled into 2 different pans, bake, remove from pans, then soak with syrup while still piping hot.

After it cools, just apply heaps of Nutella on one of the konafa layers, then top it with the other layer…sandwich style.

Hope that helps! Hi Mardin! Yes sure it still work well. But will it be more crusty if it is blended or just 2 cm?

The finely ground one is also great but is used differently. Hi Nadia! Glad it turned it so great!

As you noticed, it loses its crunch as it sits overnight. What u can do, is prepare the whole thing, cover it well with cling film, refrigerate or freeze overnight then bake the next day.

Salaam my dear. I was just wondering, is it possible to use the cream filling of this recipe and topped it with mozarella instead of using the semolina pudding?

Coz i saw your other recipe and the semolina pudding seems a bit troublesome to make compared to this one. Salaam Fathin.

This one here has a stiffer pudding-like consistency that is tailored to stand alone and shine as the star of the konafa. You can find all the itsy bitsy details in the recipe box way down at the end of the post.

Happy Baking! This was incredible! I absolutely loved the recipe, the konafa was light, creamy, and rich all at the same time. Hi Tasbeeh, very excited to make it, your recipes never fail me and always turn out delicious.

Just few questions, can i use pyrex will it have same results? Also you mentioned in the post freezing it, did you mean along with the cream filling or just the konafa base?

And when you make it in the morning and put in fridge, do you put it straight in oven or leave it outside for a bit? Hi Lina! I tried it before with perfect results.

You can freeze the fully assembled konafa, filling and all without any problems. If stored in the fridge, then you can bake it straight away; no need to leave it out.

If baking from frozen, then you need to thaw it first. For an electric oven, I set both the upper and lower heat. Hello there, Thanks a bunch for sharing such an epic recipe.

This was my first time making it and it was a super hit. I loved the substitution of the milk with cream. I used less butter in the recipe because the pastry already has oil in it.

Thank you so much for sharing your kataifi substitution. I am in love with your blog. I have tried some of the Middle Eastern recipes and it is so good.

I will never ever look somewhere else then your blog for al my Arabic cookings, so much faith I have in all your wonderful recipes!

I told about you my whole family lol. I hope you will make more Middle Eastern recipes cause I love it. Anyway I hada question about Eshta can you tell more about this Eshta?

Is that pudding you made Eshta and are they one Eshta or different Eshta in other Arabic countries? So confused. Is this the same thing as Arab Eshta?

Can you make an article about Eshta what it is, because I am really courious about it. You mentioned it alot. Can I make Eshta myself at home?

Oh and can I put raisins in this kunafah cause I know some Egyptians do raisins in there kunafah? Soraya your comment is leaving me speechless! Thank you so much for your kind words and encouragement.

Will surely keep it in mind. Eshta simply refers to thickened cream. There are so many types of eshta. The most popular one, and the one I most often refer to, is the very thick one that looks like English clotted cream.

Mascrapone cheese shares lots of similarities to Eshta too and can be used as a substitute when in a pinch. Although the one I filled the konafa with here is sometimes referred to as eshta, its really not.

Tried making Kunafa for the very first time using your very well written detailed recipe and it turned out so well!!

I took the liberty of sharing it with the US foodie group on facebook where all us ladies living in US share recipes that we Love! Hi Saher!

Thank you so much for sharing with your group…i hope they love it as much as you did. Note that not all Lebanese ashta is thickened with bread…some methods are made by making a ricotta cheese base from fresh milk and then combining it with a light mehalabeya, like this one.

I tend to gravitate towards this type more. In terms of thickening up, I do notice that cornstarch or flour thickened creams, tend to thicken up even more as they bake.

Do you recommend just doubling everything? Thank you! Hi Nancy! You can make double the amount of syrup, but only add enough to cover the surface.

This recipe looks amazing and I would love to try it. Could I use phyllo pastry instead? I tried this in Dubai last year and absolutely loved it!

I have been going through a Middle Eastern phase and been wanting to make knafeh for awhile. Stopped by the Middle Eastern grocery, got some shredded phyllo and orange blossom water and came right home and made it.

I was worried the cream filling would like melt but it came out perfectly when it was all done. Thanks so much for the recipe. I think next time I may make the cheese version as I have a bunch of the shredded phyllo left!

This is my second time making this absolutely delightful treat! My family and I enjoyed every single bite! Thank you for sharing your recipe!

Salam and Ramadan Kareem! I just made your recipe last night. I have never made konafa before as I am not a big fan.

I grew up eating it with cheese but my husband who is Egyptian only likes it with cream. Anyway, they all loved it and had seconds helpings! Thank you so much!!

I did have a question though. Did I do something wrong? Ramadan Kareem to you too Rana! What did you use…ghee or butter?

I was going to use ghee but my husband said his mom only uses butter so I clarified the butter a tip from you.

I think I may have needed more Konafa and that could have been the reason at least my husband thought so lol.

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Load More Pics! Click Here for records required pursuant to 18 U. Log In. Home Movies Models Sign In. Cream Filled Middle Eastern Cutie Ada Sanchez Ada is a foreign exchange student from the Middle East looking for a place to stay, in exchange for some housework, while she continues her studies.

Newest Movies. Aften Opal. To make clarified butter you need to separate the butterfat from the milk solids and use the butterfat only.

Remove the pan from heat, let the butter settle for 10 minutes, then carefully skim the foam from the surface with a spoon.

Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. I love the combination of milk and cream for making the filling.

It makes the filling rich and luxurious. However, if you prefer a leaner filling, you can substitute the cream with more milk. I've found that the tiniest splash of orange blossom and rose water in the syrup and the filling, adds a wonderful subtle flavor, that makes the konafa a little extra special without being overpowering.

No need to substitute anything in the filling; just omit them. Mastic mistika adds a hint of wonderfulness, without being too in your face.

Don't worry if you don't have it; you can omit it and still have a great tasting filling. Konafa freezes really well before baking. Assemble the konafa in the pan, don't bake, and cover with a double layer of plastic wrap and one layer of foil.

When ready to bake, let it thaw, then bake as normal. Measurements Note: All recipes of this site have been developed using weight measurements.

Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results.

Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Powered by.

This post may contain affiliate links. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site.

Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners.

Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.

Happy Ramadan gorgeous! Do I mind?! Are you kidding me?!! Lilly this is an honor! Thank you so much dear.

Happy Ramadan to you too:. How can I make konafa dough, I live in USA but I never see konafa dough, that dessert looks so delicious, but I need the ingredients for dough.

Hey Rosita! Happy Ramadan to you too: Konafa dough is available in the U. Try searching in the Greek section of the freezer.

I really do hope you find it: Unfortunately it cannot be easily made at home because it needs special equipment. If not available in the regular supermarkets, you can always find it at an middle eastern or Arab store.

Eid Mubarak to you! Thank you for the wonderful recipes! They all worked great except for the kunafa with cream…The cream for some reason started to leak once I started the cutting process…do you think I didnt make it thick enough?

I followed the recipe exactly. I guess next time I shall go for the cheese filling:. Eid Mubarak to you too and your family dear!

Did the cream mixture reach a boil as you were cooking it? Cornstarch is only activated after boiling, so be sure that it reaches that point.

Ramadan Kareem! I wish i could get konafa dough here in Pakistan! This looks delish! I would be thrilled to see more Egyptian specialities. Hey Fariha!

Ramadan Kareem to you too: I really hope you could find it too. Try looking in Greek, Turkish or Middle Eastern speciality stores.

Konafa is also called Kataifi or Kadaifi in other countries, so you might find it under these names. I got mine from an Indian store in Australia and it worked really well.

It comes in a g resealable foil pack. Went Arab-specialty-store-hopping this morning and after trying five different shops, I finally found the dough!

Yes ofcourse I remember you! So happy your found it! I hope you love it as much as we do! Since you finished it early, I recommend warming it up in the oven for a few minutes before eating.

Enjoy dear:. Oh, it must be the time difference. It was about two hours before iftar when I commented. Cut them up twenty minutes after I took them out and distributed to family just in time for iftar.

It was nice and warm came maghrib. Maybe they like more filling because some people prefer it that way. Thank you for sharing!!!

Seems lovely. About freezing it, do I make it and put the filling and freeze it?? Hey Salma! Teslem eedek enti: I really hope it turns out amazing!

Yes, fill with cream and assemble the whole thing, then freeze it. All there be left to do is baking it. I love food too much! Oh my!!!

Is that really you?! Manal El Alm?!!! Keep shining and teaching the world:. I hope you LOVE it! This looks amazing as usual.

Any idea what did I do wrong? Thank you Yomna! I just updated the instructions too. I also found that cutting semi frozen konafa, makes for the easiest way to cut it.

It will break so easily in your hands. Another thing to ensure that the konafa sticks well together, is to pack it SO tightly in the pan. Press on it with a heavy hand.

I love using the bottom of a cup to compress it so well. That definitely helps. Last time I also added grams of cream to the filling and it was divine.

Hi Yomna, i would love to do the same and add fresh cream to the filling, did you add in to filling off heat before cooking the moxture or after it was fone?

Salaam, This recipe looks amazing!! I will definitely be trying this out soon iA. Salaam Hina! Using heavy will definitely make it richer.

Either or will work just fine. I thought I owe it to you to let you know! So rich and creamy; everyone loved it even more. I updated the recipe with that as a richer option.

So having tried it, I would now very confidently recommend it to you. I hope you give it and try and let me know:.

Thanks Which cream I can use from outside Like thick cream or cream cheese Or something else Plz reply waiting. Oh ok! Thanks Nabaa for clarifying.

You could use ready-made fresh eshta or geimar, which is known as fresh cream in English and its very thick like sour cream.

Love that there is finally a measured konafa recipe, thank you! I make konafa but need to fix some of my issues to make it better.

Can you let me know approximately how much butter should be used to coat the konafa? The butter amount is 1 cup as listed in the ingredients list.

The filling tasted incredibly creamy and luxurious. As for the Qatayef; I decided to go with a variety of nuts for the filling along with a bit of cinnamon and coconut.

Again, simply delicious! So scratch that idea; I decided to make a Nutella Kunafa trifle. So I cut up the kunafa and fried it in some butter until it turned into a nice golden brown colour.

I love the idea and would have to try it! Your comment could not be of better timing. My worry was that the cream would separate.

You really encouraged me though. So do you whole heartedly recommend doing that? I will update the recipe with heavy cream as a more rich option.

I will definitely be giving you credit for the suggestion. I also added mastic in the filling and a touch of orange blossom water in the syrup.

Oh my goodness!!! This feels surreal. Your comment just made my day I swear. I too actually added orange blossom as well as rose water to the syrup because I love their flavor.

I just made this conafa today and the atayif last weekend, both of which were phenomenal! Thank you so much for sharing your delightful recipes.

I wish you continuous success with all the recipes you plan to make in the future. Thank you so much for taking the time write this sweet comment.

Teslam edeek El helwa Do I have to keep it in the fridge? I used corn flour not corn starch; I live in the UK and they told me that the corn flour here is the US corn starch.

Alaa wow! Mom recipes are always the best! Just different names. So what was your cream filling formula? Did you use cream or all milk?

Did you give the mastic a shot? I had a piece for suhoor too, I usually have a banana, but I dnt feel guilty at all!!!! Same thing I did.

Sorry totally forgot to answer you about storing. I guess it safer to keep it in the fridge because of all the cream in it; it will definitely keep longer.

Just wanted to share that if the buttered filo dough once prepared in the pan and before pouring the centre cream filling be chilled for 20 mins in the fridge to make it much more easier to handle.

I loveeee all your recepies!! Ive tried some of them and they turn out amazing!! I have a question, if I want to put nutella insted of the cream do I do the same??

Esther first please accept my apologies for my embarrassingly late reply. Now for the Nutella! It tends to harden up and lose its creamy consistency.

What I do instead, is divide the konafa unfilled into 2 different pans, bake, remove from pans, then soak with syrup while still piping hot.

After it cools, just apply heaps of Nutella on one of the konafa layers, then top it with the other layer…sandwich style. Hope that helps!

Hi Mardin! Yes sure it still work well. But will it be more crusty if it is blended or just 2 cm? The finely ground one is also great but is used differently.

Hi Nadia! Glad it turned it so great! As you noticed, it loses its crunch as it sits overnight. What u can do, is prepare the whole thing, cover it well with cling film, refrigerate or freeze overnight then bake the next day.

Salaam my dear. I was just wondering, is it possible to use the cream filling of this recipe and topped it with mozarella instead of using the semolina pudding?

Coz i saw your other recipe and the semolina pudding seems a bit troublesome to make compared to this one. Salaam Fathin. This one here has a stiffer pudding-like consistency that is tailored to stand alone and shine as the star of the konafa.

You can find all the itsy bitsy details in the recipe box way down at the end of the post. Happy Baking! This was incredible!

I absolutely loved the recipe, the konafa was light, creamy, and rich all at the same time. Hi Tasbeeh, very excited to make it, your recipes never fail me and always turn out delicious.

Just few questions, can i use pyrex will it have same results? Also you mentioned in the post freezing it, did you mean along with the cream filling or just the konafa base?

And when you make it in the morning and put in fridge, do you put it straight in oven or leave it outside for a bit? Hi Lina! I tried it before with perfect results.

You can freeze the fully assembled konafa, filling and all without any problems. If stored in the fridge, then you can bake it straight away; no need to leave it out.

If baking from frozen, then you need to thaw it first. For an electric oven, I set both the upper and lower heat. Hello there, Thanks a bunch for sharing such an epic recipe.

This was my first time making it and it was a super hit. I loved the substitution of the milk with cream. I used less butter in the recipe because the pastry already has oil in it.

Thank you so much for sharing your kataifi substitution. I am in love with your blog. I have tried some of the Middle Eastern recipes and it is so good.

I will never ever look somewhere else then your blog for al my Arabic cookings, so much faith I have in all your wonderful recipes! I told about you my whole family lol.

I hope you will make more Middle Eastern recipes cause I love it. Anyway I hada question about Eshta can you tell more about this Eshta? Is that pudding you made Eshta and are they one Eshta or different Eshta in other Arabic countries?

So confused. Is this the same thing as Arab Eshta? Can you make an article about Eshta what it is, because I am really courious about it.

You mentioned it alot. Can I make Eshta myself at home? Oh and can I put raisins in this kunafah cause I know some Egyptians do raisins in there kunafah?

Soraya your comment is leaving me speechless! Thank you so much for your kind words and encouragement.

Will surely keep it in mind. Eshta simply refers to thickened cream. There are so many types of eshta. The most popular one, and the one I most often refer to, is the very thick one that looks like English clotted cream.

Mascrapone cheese shares lots of similarities to Eshta too and can be used as a substitute when in a pinch.

Although the one I filled the konafa with here is sometimes referred to as eshta, its really not. Tried making Kunafa for the very first time using your very well written detailed recipe and it turned out so well!!

I took the liberty of sharing it with the US foodie group on facebook where all us ladies living in US share recipes that we Love!

Hi Saher! Thank you so much for sharing with your group…i hope they love it as much as you did. Note that not all Lebanese ashta is thickened with bread…some methods are made by making a ricotta cheese base from fresh milk and then combining it with a light mehalabeya, like this one.

I tend to gravitate towards this type more. In terms of thickening up, I do notice that cornstarch or flour thickened creams, tend to thicken up even more as they bake.

Do you recommend just doubling everything? Thank you! Hi Nancy! You can make double the amount of syrup, but only add enough to cover the surface.

This recipe looks amazing and I would love to try it. Could I use phyllo pastry instead? I tried this in Dubai last year and absolutely loved it!

I have been going through a Middle Eastern phase and been wanting to make knafeh for awhile. Stopped by the Middle Eastern grocery, got some shredded phyllo and orange blossom water and came right home and made it.

I was worried the cream filling would like melt but it came out perfectly when it was all done. Thanks so much for the recipe. I think next time I may make the cheese version as I have a bunch of the shredded phyllo left!

This is my second time making this absolutely delightful treat! My family and I enjoyed every single bite! Thank you for sharing your recipe! Salam and Ramadan Kareem!

I just made your recipe last night. I have never made konafa before as I am not a big fan. I grew up eating it with cheese but my husband who is Egyptian only likes it with cream.

Anyway, they all loved it and had seconds helpings! Thank you so much!! I did have a question though. Did I do something wrong? Ramadan Kareem to you too Rana!

What did you use…ghee or butter? I was going to use ghee but my husband said his mom only uses butter so I clarified the butter a tip from you.

I think I may have needed more Konafa and that could have been the reason at least my husband thought so lol.

I still have some left and it was much easier to cute the next day. Again thank you for this recipe!

Most people just say a little bit of this a little bit of that. I am now a fan of yours and follow your page! Have a wonderful, blessed Ramadan!

Ramadan kareem to you, Tasbih! This year I wanted to change it up a bit and make the konafa in a muffin tin, to make more like a bite-size konafa.

Hi Laila! Bite-size konafa sounds darn cute! That would absolutely work. You might also need to make extra cream filling.

I suggest you make the recipe as is, and then make more cream if you find that you ran out and still have konafa to fill. Best of luck! Hello thank you for your recipe it was amazing.

Ok so I made the same amount on your recipe but I have so much left as there is only 2 of us! Can I freeze already baked and prepared Kunafa?

So happy you loved it. Thank you so much for this. If yes, at which stage? Hi Rana! Thank you for your recipe. I tried it today for Eid but with a little different filling.

It came out perfect but when i cut it while it was still hot it was very runny. I wrapped it in plastic and put it in the fridge as i will be serving it tomorrow.

Is that okay? Will the Kanafe still be fine? Do i just warm it in the microwave before serving? And is it supposed to be runny? I have never made or eaten this before so i have no idea.

Hi Naz! If you must, then you can reheat it in the oven, not the microwave, as the oven can recrisp it but the microwave will soften it even more.

Eid Mubarak! I plan to make this tonight inshallah. My husband has been craving it and it will be my first attempt to make konafa ever!

I have everything but the konafa dough unfortunately.

1 thoughts on “Cream filled middle eastern cutie”

  1. Ich meine, dass Sie den Fehler zulassen. Es ich kann beweisen. Schreiben Sie mir in PM.

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