Cream Labbaniyah Dessert

Ingredients

• 200 g kunafa pastry
• 1 teaspoon powdered sugar
• 1 teaspoon sugar syrup
• ¼ cup ghee
• ¾ cup warm water
• as available; boiled ashta is preferable ashta
• ½ cup pistachios
• 1 tablespoon sugar syrup
• 1 teaspoon ghee
• 1½ cups ghee
• 1½ cups sugar syrup

Instructions

1. In a tray, rub the kunafa pastry until it becomes smaller and crumbly.
2. In a frying pan, mix the kunafa pastry with the ghee and sugar syrup, distributing the mixture throughout all the kunafa.
3. In the frying pan, toast the kunafa over heat lower than medium, stirring, until its moisture is released, for about seven minutes.
4. In the frying pan, add the powdered sugar and stir until combined.
5. In a sieve, sift the toasted kunafa.
6. In a bowl, gradually add the warm water to the kunafa and knead well until a dough forms.
7. In the bowl, leave the dough covered for ten minutes.
8. In another bowl, prepare the filling by mixing Aleppo pistachios with sugar syrup, powdered sugar, and ghee until it holds together.
9. With your hands, take a piece of dough, shape it, fill it with pistachios, and seal it into a ball.
10. In a frying pan, heat the ghee designated for frying.
11. In the frying pan, fry the kunafa balls until browned and golden.
12. In a bowl, place the fried pieces in the cold sugar syrup while they are warm.
13. On a serving plate, place the ashta, then arrange the sweetened kunafa on top.
14. On the serving plate, garnish the top with Aleppo pistachios.