Easy and delicious kunafa with custard filling.

The quantities mentioned in this recipe are ideal for a 18cm round tin.
I used geranium water. You can replace it with orange blossom water or rose water.

Kunafa Ashta


  • First, prepare the syrup by combining sugar, water and lemon juice in a saucepan. Bring to a boil over medium heat.
  • When syrup comes to a boil, reduce the heat and let simmer for 10 minutes.
  • When ready, remove from heat and add the geranium water.
  • Allow to cool to room temperature.
Kunafa Ashta
Custard Filling
  • Prepare the custard filling : in a saucepan, combine milk with cornstarch. Mix well until cornstarch completely dissolve in cold milk.
  • Add sugar.
  • Bring to a boil over medium heat, while you whisk continuously.
  • When it comes to a boil, reduce heat and add geranium water.
  • Continue to boil for 2 minutes while you keep whisking.
  • Set the custard to cool down as you make the kunafa.
Kunafa Ashta
  • Cut or shred the kunafa paste into 2cm-long pieces.
  • Add the melted butter and sugar to the kunafa and mix well until kunafa is well coated with butter.
  • Transfer half of the kunafa to a buttered tin. I used an 18cm round tin.
  • Press the kunafa using a cup.
  • Try tp make a 1cm high edge to contain the custard.
  • Put the custard flling in the middle and spread to have an even surface.
  • Add the rest of the kunafa and press using a cup.
  • Bake for 20 to 25 minutes in a preheated oven at 200°C
  • When kunafa turns golden brown, it is ready.
  • Pour the syrup over the kunafa directly after remonving it from the oven.
  • Let it rest for 5 minutes then flip it on the serving plate.
  • Decorate with some pistachio and serve warm.