كنافة بالفستق

We begin by separating the kunafa strands after taking them out of the freezer until they become fine and loose. A food processor can be used to break them down easily.

We prepare the filling by mixing the pistachios with white sugar, brown sugar, and a pinch of cinnamon in a bowl, stirring well until the mixture becomes evenly combined.

We add the melted ghee to the shredded kunafa and rub it well with our hands until it fully absorbs the fat and turns slightly golden in color.

We spread half of the kunafa mixture into a greased baking pan, pressing it down firmly while creating slightly raised edges to hold the filling inside.

We evenly distribute the pistachio filling over the first kunafa layer.

We cover the filling with the remaining kunafa, pressing gently to make sure it’s compact but not too thick.

We bake the kunafa in a preheated oven at 190°C for 35–40 minutes, or until it turns golden on both sides.

As soon as we remove the kunafa from the oven, we pour the cold thick syrup over it and let it sit for a few minutes to absorb.