• 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.