Kunafa Cupcakes


Kunafa Cupcakes

Chef Sammy
Course Dessert
Cuisine Indian, Italian


  • 1 package Phyllo pastry shredded
  • 3 sticks Butter melted
  • 2 cups Heavy Cream
  • 2 tablespoons Cornstarch
  • 1 teaspoon Kunafa food coloring
  • 1 cup Sugar
  • 3/4 cup Water
  • 1 teaspoon Lemon juice
  • 1/2 cup Pistachios crushed


  • Heat your oven to 350

For the filling:

  • Mix your cornstarch with 4 tablespoons of the heavy cream and mix till it’s smooth and runny. Set aside
  • Heat your heavy cream and when it’s almost boiling add your cornstarch mixture and stir constantly.
  • You should have a thick custard type mixture.
  • Take it off the stove and set aside

For the phyllo:

  • Open your shredded phyllo and empty into a bowl.
  • Mix in your melted butter and food color and mix well and make sure all the phyllo has butter and is orange.
  • Place your cupcake liners in your cupcake pan.
  • Layer the buttered orange phyllo in your cupcake liners and take the back of a glass and press it down.
  • They should be 1/3 of the way full.
  • Now add the custard type cream you made and fill it another 1/3.
  • Your liners are now 2/3 filled.
  • Cover the top of the custards with the shredded phyllo.
  • Do not press this down.
  • It should be loose.
  • Fill it till the top.
  • Bake for about 20 minutes.
  • Till top is goldenish and the cream is sizzling.

For the syrup:

  • Heat your sugar and 3/4 cup of water and add your lemon and cook till it gets nice and sticky.
  • Take the kunafa out of the oven and pour on your syrup.
  • Garnish with your crushed pistachios.
  • Leave the kunafa in the muffin pan while pouring syrup and let it be in the pans till they are cooled completely.
Keyword Bakery

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