Lotus Pistachio Kunafa Cups
Crispy golden kunafa cups filled with creamy lotus spread and topped with finely ground pistachios, offering the perfect balance of crunch, sweetness, and nutty richness in every bite.
Ingredients
Scale
- 300 grams shredded kunafa dough, finely separated
- 150 grams unsalted butter, melted
- 1 cup lotus Biscoff spread
- 2 tablespoons sweetened condensed milk
- 1 cup finely ground pistachios
- 1 cup sugar syrup
- 1 teaspoon rose water
Instructions
- Preheat oven to 180 degrees Celsius and lightly grease a 12 cup muffin tin.
- In a large bowl, gently separate the kunafa strands and mix thoroughly with the melted butter until evenly coated.
- Divide the buttered kunafa into the muffin tin cavities and press firmly along the bottom and sides to create cup shapes.
- Bake for 20 minutes or until golden brown and crisp.
- Mix lotus spread with sweetened condensed milk until smooth.
- Combine sugar syrup with rose water, then drizzle lightly over the hot baked cups.
- Allow cups to cool slightly, then fill each with lotus cream and top with finely ground pistachios.
- Serve at room temperature and enjoy.
Notes
- Make sure the kunafa is fully thawed before mixing with butter.
- Press the cups firmly to help them hold their shape after baking.
- Drizzle syrup lightly to prevent sogginess.
- Fill the cups once slightly cooled to maintain creamy texture.
Find it online: https://tastyze.com/lotus-pistachio-kunafa-cups/