Ashta Kunafa (Kunafa with Cream): Crispy Two Ways

Jump to Recipe Print Recipe

Kunafa with cream, known in Arabic as kunafa bil ashta (كنافة بالقشطة), pairs crisp, butter-baked shredded dough with a silky, chilled ashta cream. In many homes across the Levant and Egypt, ashta kunafa is baked with the cream inside and served warm with syrup. This recipe is a cold, crisp-shell variation: two golden crusts baked separately, filled with a cornstarch-set ashta cream, and finished with a light drizzle of syrup so the crunch holds. If you prefer the classic baked version, see the one-bake method below.

Quick Answer

This ashta kunafa uses crisp, butter-coated shredded kunafa dough baked into two golden rounds, then filled with a chilled cornstarch-thickened ashta cream flavored with rosewater or orange blossom water. A light drizzle of sugar syrup and crushed pistachios finish it, keeping the crust crunchy against the cool, silky cream inside.

What Is Ashta Kunafa?

Kunafa (also spelled kanafeh, knafeh, or kunafah; Arabic: كنافة) is a dessert of shredded or semolina-based dough baked until golden and finished with sugar syrup (qater, or ater). The best-known version is filled with soft white cheese, as in kunafa Nabulsia from Nablus. Ashta kunafa (kunafa bil ashta, كنافة بالقشطة) replaces the cheese with ashta.

Ashta, or qishta, is a thick, spoonable cream. Traditional ashta is a clotted cream, close to kaymak. Many home cooks make a quicker version by thickening milk and cream with cornstarch, which is what this recipe uses.

Ashta kunafa is often baked with the cream inside and served warm. This recipe takes a different route: two crusts baked separately, filled with chilled cream, and served cold, so the shell stays crisp. Both approaches are popular; this one favors crunch.

Key Takeaways

– Coating every strand of dough in melted butter or ghee is what lets it crisp instead of steam.
– Cook the ashta until it thickens and coats a spoon, then chill it fully so it holds between the crusts.
– Cool both baked crusts completely before filling; warm dough softens as soon as it touches the cream.
– Drizzle the syrup lightly over the top crust only, so the shell stays crisp against the creamy filling.
– This is a cold, crisp-shell version; for the classic warm version baked with the cream inside, see the one-bake method below.
– The filling is cooked dairy, so refrigerate the finished kunafa and eat it within 3 to 4 days.

Ingredients 

For the Kunafa Dough

• 1 lb (450 g) frozen kataifi (shredded kunafa/phyllo) dough, thawed
• 3/4 cup (170 g) unsalted butter, melted, or ghee
• Pinch of fine salt
• 2–3 drops orange gel food coloring (optional, for the traditional golden-orange hue)

For the Ashta Cream Filling

• 2 1/2 cups (600 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (30 g) cornstarch
• 1/3 cup (65 g) granulated sugar
• 1 tablespoon (15 ml) rosewater or orange blossom water
• Pinch of salt

For the Sugar Syrup (Qater)

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 teaspoon fresh lemon juice
• 1 teaspoon rosewater or orange blossom water

For Garnish

• 1/3 cup (40 g) shelled pistachios, finely crushed
• Dried edible rose petals (optional)

Ingredient Notes

Kataifi dough: This is the shredded, angel-hair-like pastry sold frozen at Middle Eastern grocers and increasingly at larger supermarkets. Thaw it in the refrigerator overnight, then let it sit at room temperature for about 20 minutes before handling so the strands separate easily instead of tearing.

Kunafa dough comes in two main styles: fine (na’ama), made from semolina, and coarse (khishna), shredded into thin strands. This recipe uses shredded dough, sold frozen at Middle Eastern grocers as kataifi or kunafa dough. If your package says “kadayif” or “kataifi”, it’s the same shredded pastry.

Ghee versus butter: Ghee has had the milk solids and water removed, so it browns more evenly and produces a slightly crisper crust. Regular unsalted butter works well too and adds a touch more flavor, but watch it more closely near the end of baking since the milk solids can brown faster in spots.

Cornstarch: This is what sets the ashta into a spreadable, sliceable cream. Measure it level rather than packed, and always whisk it into cold milk before heating; adding it to hot liquid causes lumps that are difficult to smooth out.

Rosewater and orange blossom water: Brands vary significantly in strength. Start with the amount listed, taste, and add a few more drops only if needed. Too much reads as floral or soapy rather than fragrant.

Substitutions

Phyllo instead of kataifi: In a pinch, shredded phyllo sheets (cut into thin strips by hand) can stand in for kataifi. The finished texture will be flakier and less traditionally “hair-like,” but it still crisps well when coated in butter.

All-purpose flour instead of cornstarch: Not recommended. Flour thickens differently than cornstarch and needs roughly double the amount to reach the same consistency, and the result tends to taste pasty and cook cloudier rather than smooth and glossy.

Milk-only ashta (no heavy cream): You can use 3 cups (720 ml) whole milk in place of the milk-and-cream combination. The filling will be a little less rich and may set slightly firmer once chilled.

Honey in the syrup: Replacing part of the sugar with honey adds flavor complexity but changes the syrup’s color, sweetness level, and crystallization behavior, so it isn’t a direct one-to-one swap; start by replacing no more than a third of the sugar.

Equipment You’ll Need

• Medium saucepan (for the ashta cream)
• Small saucepan (for the syrup)
• Whisk
• 9-inch round cake pan (one pan reused for both bakes, or two pans if you have them)
• Large mixing bowl, for tossing the dough with butter
• Offset spatula or the back of a spoon, for spreading the cream
• Kitchen scale (optional, but improves consistency for the cornstarch and butter)
• Sharp knife, wiped clean between cuts

How to Make Ashta Kunafa, Step by Step

1. Prepare the Sugar Syrup

• Combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and let it simmer undisturbed for 3–4 minutes; stirring after it starts simmering can encourage sugar crystals to form.
• Add the lemon juice, which also helps prevent crystallization, and simmer until the syrup coats a spoon in a thin, honey-like sheen.
• Remove from heat, stir in the rosewater or orange blossom water, and set aside to cool to room temperature.

2. Cook the Ashta Cream

In a medium saucepan, whisk the milk, heavy cream, cornstarch, sugar, and salt together while still cold; this keeps the cornstarch from clumping once heat is added. Set over medium heat and whisk constantly.

As it heats, the mixture will begin to thicken, usually within 6 to 9 minutes. Once it starts to bubble gently, keep whisking and cook for another 1 to 2 minutes so the cornstarch fully sets and the raw starch taste cooks out. It’s ready when it thickly coats the back of a spoon and mounds slightly instead of pooling when dripped from the whisk. Remove from heat and stir in the rosewater or orange blossom water.

Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and cool at room temperature for about 20–30 minutes before refrigerating until fully chilled and firm enough to spread, at least 1 hour.

3. Prepare and Bake the Kunafa Dough

Preheat the oven to 375°F (190°C) with a rack in the center. Butter a 9-inch round cake pan. Divide the thawed kataifi in half. Working with one portion at a time, gently pull the strands apart with your fingers to remove dense clumps, then toss with half the melted butter (and food coloring, if using) until every strand looks coated and glossy; dry patches will steam instead of crisping.

Press the buttered dough firmly and evenly into the prepared pan in a compact, level layer about 1/4 to 1/3 inch thick. Bake for 20–22 minutes, until deep golden brown and crisp all the way through, not just at the edges. Let the crust cool in the pan for 10 minutes, then slide it onto a rack to cool completely, about 20 minutes more. While it cools, wipe and rebutter the pan, press in the second portion of dough, and bake it the same way. The ashta can chill during this time.

4. Assemble the Kunafa

Both crusts and the ashta must be fully cooled before assembling, or the filling will soften the crisp dough. Place one crust on a serving plate and spread the chilled ashta cream evenly over it with an offset spatula, leaving a small border.

Set the second crust on top and press gently to adhere. Drizzle about two-thirds of the cooled syrup over the top crust only, letting it soak into the dough without running down into the cream layer; reserve the rest for serving.

Sprinkle with the crushed pistachios. Refrigerate the assembled kunafa for 20–30 minutes so the filling firms up for clean slicing, then cut into 8 wedges with a sharp knife, wiping the blade between cuts.

Classic Method: One-Bake Ashta Kunafa

Prefer the traditional version baked with the cream inside? Use the same ingredients and quantities, and bake everything together.

1. Preheat the oven to 375°F (190°C) and butter a 9-inch round pan generously. Toss half the dough with half the melted ghee and press it firmly into the pan.
2. Spread the fully chilled, firm ashta over the dough, stopping about half an inch from the edge.
3. Toss the remaining dough with the remaining ghee, scatter it over the cream, and press gently so the edges seal.
4. Bake for 30 to 35 minutes, until the whole top is deep golden brown. If the top browns before the center looks done, tent loosely with foil.
5. Drizzle about two-thirds of the room-temperature syrup over the hot kunafa right away, top with pistachios, and let it rest 10 to 15 minutes before slicing. Serve warm or at room temperature with the extra syrup on the side.

Because the cream bakes inside the dough, the center is softer and custardy rather than crisp-against-cool as in the main recipe.

Nutrition Information (per serving)

Notes:

• These values are estimates calculated from average nutritional data for the ingredients and assume the full amount of syrup is used. If some syrup is left over, the calories and sugar will be slightly lower.
• Sodium varies widely by brand of kunafa dough, butter, and milk; check your own package labels for the most accurate figure.

Food Safety for Cream-Filled Kunafa

Because the ashta filling is a cooked dairy cream, it behaves like any other perishable dessert once it’s made. Bacteria multiply fastest between 40°F and 140°F, a range food safety agencies call the “danger zone,” so the cream shouldn’t sit out at room temperature for more than about 2 hours (1 hour if your kitchen is above 90°F).

Cool the ashta partially at room temperature as directed, then move it to the refrigerator to finish chilling rather than leaving it out longer than necessary. The same 2-hour guideline applies to the assembled kunafa: refrigerate it within that window whenever it isn’t being served, and follow standard clean, separate, cook, and chill practices when handling the dairy filling, such as using clean utensils and covering it promptly.

Storage

Refrigerate the assembled kunafa, covered, and keep the refrigerator at or below 40°F, as recommended for perishable dairy foods by the FDA’s food storage guidance. Cream and custard-filled pastries are generally best eaten within about 3 to 4 days of refrigeration for both quality and safety, similar to other cooked dairy desserts listed on the FoodSafety.gov cold food storage chart.

Expect the crust to gradually soften with time in the refrigerator; this is a texture change, not necessarily a safety issue, but discard the kunafa if it develops an off smell, sliminess, or visible mold.

Freezing

The baked, unfilled kunafa crust freezes reasonably well: wrap it tightly once fully cooled and freeze for up to about a month, then thaw at room temperature and re-crisp briefly in a low oven before filling. The assembled dessert with the ashta cream in place is not a good freezing candidate.

Cornstarch-thickened dairy fillings tend to separate and turn watery once thawed, the same reason the USDA notes that cream sauces don’t freeze well even though freezing itself keeps food safe. For the best texture, bake and freeze the crusts ahead if needed, but make the ashta and assemble close to serving.

Common Mistakes to Avoid

• Soggy crust after assembly. This usually happens when the cream is spread onto a crust that’s still warm, or when too much syrup is poured over the top. Let both crusts cool fully and use syrup sparingly.
• Pale, chewy dough instead of crisp. Underbaking, an oven that wasn’t fully preheated, or dry patches where the butter didn’t reach every strand all produce the same result. Bake until evenly deep golden and check the center, not just the edges.
• Ashta that’s too thin to hold its shape. If the cornstarch mixture is pulled off the heat before it visibly thickens and coats a spoon, it will stay runny even after chilling. Cook until the mounding test passes, then chill fully before spreading. Make sure it bubbles gently and cooks 1 to 2 more minutes after thickening.
• Ashta that turns gluey or pasty. Cooking the mixture well past the thickening point, or using more cornstarch than called for, gives a stiff, starchy mouthfeel rather than a silky one.
• Crust cracking or shattering when sliced. A fully chilled crust can be brittle. Let the assembled kunafa sit at room temperature for a few minutes before cutting, and use a sharp knife with a gentle sawing motion.
• Uneven, patchy browning. Clumps of unbuttered or unseparated dough bake unevenly. Take the time to fluff and coat the strands thoroughly before pressing them into the pan.
• Grainy or crystallized syrup. Stirring the syrup after it starts to simmer, or skipping the lemon juice, raises the chance of sugar crystals forming. Swirl the pan instead of stirring once it’s simmering.
• Overpowering floral flavor. Rosewater and orange blossom water vary a lot in strength between brands. Add the smaller amount first and taste before adding more.

Troubleshooting

Why Is My Kunafa Not Crispy?

Check four things: every strand was coated in butter or ghee, the dough was pressed into a thin, even layer, the oven was fully preheated, and the crust baked until deep golden brown all the way through, not just at the edges. Also let the crust cool completely before filling it, and go lightly on the syrup. A crust that was crisp can still soften in the refrigerator, which is normal.

Why Is My Ashta Cream Runny?

Runny ashta almost always means the cornstarch didn’t fully cook and thicken before the pan was removed from the heat, or the filling wasn’t given enough chilling time afterward. Measuring cornstarch inaccurately, or substituting flour without adjusting the amount, can also leave the filling too thin.

Why Did My Kunafa Turn Soggy After Storing?

This is typically the result of using too much syrup at assembly, condensation collecting under a tightly sealed cover in the refrigerator, or the kunafa being assembled too far in advance. For the crispest texture over time, store the crusts and ashta separately and combine them closer to when you plan to serve.

Variations on Ashta Kunafa

Pistachio ashta kunafa: Fold 1/4 cup finely ground pistachios into the finished ashta cream for a nuttier filling; the added dry ingredient shouldn’t change the cooking time noticeably.

Chocolate-drizzled kunafa: Drizzle melted dark chocolate over the top crust alongside or instead of some of the syrup, then add the pistachios. Because chocolate adds its own sweetness, consider using a bit less syrup so the finished dessert isn’t overly sweet.

Orange blossom and rose kunafa: Increase the orange blossom water and rosewater slightly in both the cream and syrup, and finish with dried edible rose petals for a more fragrant, celebratory version.

Individual kunafa cups: Press small portions of buttered dough into a muffin tin instead of a round pan. These bake faster, around 12–15 minutes, and should be watched closely since smaller portions brown quickly. Fill once cooled, just like the full-size version.

Serving and Presentation

Serve kunafa with cream chilled or just barely cool from the refrigerator; the contrast between the cold, smooth filling and the crisp shell is part of the dessert’s appeal, unlike hot, syrup-soaked cheese kunafa. Slice into wedges at the table, pass the reserved syrup on the side so each person can add more if they like, and finish each slice with a few extra crushed pistachios for color and crunch.

Ashta Kunafa FAQs

What’s the difference between ashta kunafa and cheese kunafa?

Cheese kunafa, such as kunafa Nabulsia, is filled with soft white cheese and is usually baked and served warm and syrup-soaked. Ashta kunafa uses a cream filling instead, and can be served warm (baked with the cream inside) or cold, as in this recipe.

Can I bake it with the cream inside?

Yes. Use the one-bake method above: layer dough, chilled ashta, and dough, then bake for 30 to 35 minutes and serve warm.

Can I make this kunafa with cream recipe ahead of time?

Yes, in parts. Bake the crusts up to a day ahead and store them airtight at room temperature, and make the ashta up to 2 days ahead, covered, in the refrigerator. Assemble the two closer to serving, ideally within a few hours, for the crispest result.

How should I store kunafa with cream?

Cover and refrigerate it, since the filling is a cooked dairy cream. It’s best enjoyed within 3 to 4 days, and the crust will gradually soften the longer it sits.

Can I freeze ashta kunafa?

The baked, unfilled crust freezes acceptably, but the assembled dessert doesn’t freeze well because the cornstarch-thickened cream tends to separate and weep once thawed.

Can I use phyllo dough instead of kataifi?

Yes, shredded phyllo can substitute for kataifi in a pinch. It produces a flakier, less strand-like texture but still crisps well when coated in butter and baked.

How much syrup should I use?

Less than you might expect. This version is meant to stay crisp, so a light drizzle over the top crust, with extra passed at the table, works better than soaking the dessert the way a hot cheese kunafa is traditionally soaked.

Is ashta the same as clotted cream?

Traditional ashta is a clotted cream, similar to kaymak, made by slowly heating milk or cream and skimming the thick layer from the surface. This recipe uses a faster shortcut: milk and cream thickened with cornstarch, which gives a similar spoonable, creamy filling in minutes.

Can I use a store-bought pudding mix instead of homemade ashta?

You can, but expect a thinner, more artificially flavored result. If you go this route, check the set consistency before spreading; you may need to reduce the liquid called for on the package to get a filling firm enough to hold between the crusts.

References

• “Danger Zone” (40°F – 140°F), Food Safety and Inspection Service, U.S. Department of Agriculture: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
• Cold Food Storage Chart, FoodSafety.gov, U.S. Department of Health and Human Services: https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
• Preventing Food Poisoning, Centers for Disease Control and Prevention: https://www.cdc.gov/food-safety/prevention/index.html
• Are You Storing Food Safely?, U.S. Food and Drug Administration: https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely
• Freezing and Food Safety, Food Safety and Inspection Service, U.S. Department of Agriculture: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety