Crunchy kanafa with creamy semolina filling

So I know I haven’t been posting about too many Ramadan-esque recipes but it’s only because I’m experimenting with different fillings and crusts.

Last Friday for my uncle’s futoor gathering, I created a kanafa with a creamy semolina filling.

This is the easiest kanafa with the shortest prep time.

All you need is:

  • 1 shredded kanafa packet (500 grams), defrosted
  • 1.5 sticks butter (150 grams), melted
  • 1/2 cup fine semolina
  • 2 cups milk
  • 1/2 cup thick cream
First you will need to make the semolina filling. In a small saucepan on medium heat, mix the semolina with the milk until it thickens. Add the thick cream and remove from heat. Bring the filling to room temperature.
In a wide bowl, shred the kanafa with your hands into smaller pieces and then add the melted butter. Use your hands to mix the butter in.
Preheat the oven to 190 degrees Celsius. Spread half the kanafa in a 10 inch pie pan and press. Then spread the filling.
Press the remaining kanafa.
Bake for 30-40 minutes. For best results, use a gas oven. Kanafas love direct high heat!
Meanwhile, prepare the honey syrup. Alternatively, you can use just regular sugar syrup.
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/4 cup water
In a small saucepan on medium heat, mix all the ingredient. Bring to a boil and leave for 7 minutes. For best results, prepare this syrup 15 minutes before the kanafa is ready to be removed from the oven.
As soon as you remove the kanafa from the oven, drizzle the syrup all over the kanafa.
Cut into small pieces and serve.
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