This crunchy, golden dessert is a celebration of Middle Eastern flavours. We used SELATI Sugar to create this delightful delicacy that will leave you craving more with every bite! 

Orange blossom, white sesame & pistachio kunafa

Serves 8  

Ingredients 

2 cups (400g) SELATI White Sugar
1 cup (250ml) water
2 tsp (10ml) lemon juice
1 Tbsp (15ml) orange blossom water
300g fresh mozzarella, grated
⅓ cup (80ml) double-thick cream
350g Kataifi pastry, defrosted
½ cup (125ml) melted butter
2 Tbsp (30ml) finely chopped pistachios or almonds, to garnish
1 Tbsp (15ml) white sesame seeds
Pinch ground cardamom
4-5 dried baby roses, leaves picked (optional)  

Method 

1. For the syrup, place sugar, water and lemon juice in a small pot and bring to a boil. Once boiling, lower heat and simmer for 5 minutes. 
2. Add orange blossom water, remove from heat and set aside. 
3. Preheat oven to 180°C. 
4. Spray a 30cm oven-proof dish with non-stick spray. 
5. Mix the cheese with the thick cream. 
6. Neatly lay the pastry flat on your work surface. Don’t let the pastry become tangled or too messy. 
7. Cut the pastry into 15cm long strips and arrange the strings to make a 10-12cm flat ‘bed’. 
8. On the one end of the pastry, place 2-3 Tbsp of the cheese mixture along the width of the pastry. Roll the pastry to encase the cheese mixture, then place each roll into the baking dish. 
9. Pour melted butter over the kunafa rolls and bake for about 30-40 minutes or until golden brown. 
10. Once cooked, pour syrup over the kunafa rolls with a mix of nuts, sesame seeds, cardamom and dried roses.

Recipe & styling: Lichelle May

Photography: Zhann Solomons 

Also read: Ginger & date pudding with Selati Sugar

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