أكواب الكنافة بالفستق

Cut the kunafa while it’s still frozen.

Add ¼ cup of powdered sugar and 1 cup of melted ghee to the kunafa.

Mix the kunafa well until all the ingredients are combined.

Distribute the kunafa into cupcake molds and press it down firmly.

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes until golden brown.

In a pot, mix 1 cup of milk with 1½ cups of cream, ¼ cup of sugar, and 2 tablespoons of cornstarch while cold.

Place the mixture over medium heat and stir continuously until it thickens.

Transfer the cream to a bowl, add the pistachio spread and the can of cream, and mix until smooth.

Cover the cream with plastic wrap and refrigerate until completely cooled.

Remove the kunafa from the oven and pour cold syrup over it while it’s still hot.

Unmold the kunafa and decorate the top with the cream using a piping bag.

Sprinkle pistachio powder on top for garnish.