Delicious Mini Nutella & Lotus Biscoff Kunafa
Updated: May 7
Ingredients (makes between 12-15 mini kunafas):
For The Sugar Syrup:
-1 cup of sugar
-1/2 cup of water
-Squeeze of lemon juice
For The Kunafa:
-250 g kunafa dough, fresh or frozen and defrosted
-1 cups of Ghee or clarified melted butter*
For The Fillings:
-1/4 cup Nutella
-1/4 cup Lotus
-2 tsp crushed pistachios
-In a medium sauce pan, combine the sugar, water and squeeze of lemon juice. Cook over medium heat until the sugar has dissolved and mixture comes to a boil.
-Reduce to low heat and cook for exactly 10 minutes. The mixture will begin to thicken. Do not cook any longer than 10 minutes or it will become too thick. Remember that it will continue to thicken as it cools down.
-Remove from the heat and allow to cool down to room temperature.
-Pre-heat your oven to 180 degrees.
-Shred the kunafa between your fingers until they are broken up into small pieces.
-Cover in the ghee or clarified butter and mix it very well. Make sure every strand of kunafa is coated in the fat.
-Take about 2 tablespoons of the kunafa mixture and press into a cupcake pan or mold. Press firmly and make sure it is all in one even layer.
-Bake at 180 for about 15-20 mins, you want the tops to be nice and golden brown.
-As soon as it comes out of the oven, drizzle 2 teaspoons of sugar syrup on each individual kunafa.
-Leave it to cool at room temperature, then carefully run a knife across all sides to release it from the pan and take them out one by one onto a plate.
-Place your Nutella and lotus into a piping bag, or you can use a zip lock bag and snip the ends to make a small hole.
-Take one bottom of the kunafa, pipe a generous amount of filling on top being careful to leave a small boarder all around without filling, then take another kunafa disk and place it on top to sandwich the filling. You can add another little blob of filling on the top for decoration and add any crushed nuts you like to give it a more professional look.
-Enjoy right away or store at room temperature in air tight container for up to 3 days, or one week in the fridge.
*To make clarified butter, simply heat the butter in a saucepan over very low heat, until it’s melted. Let simmer gently until the foam (milk solids) rises to the top of the melted butter.
Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. And there you have clarified butter :)