A delightful and unique dessert that blends the rich traditions of Middle Eastern sweets with the decadent flavors of chocolate, transforming the classic kunafa into individual servings.
Ingredients
Scale:
8 oz (225 g) phyllo dough, thawed
1 cup (225 g) unsalted butter, melted
½ cup (50 g) granulated sugar
1 tsp ground cinnamon
1 cup (240 ml) heavy cream
1 cup (180 g) semi-sweet chocolate chips
½ tsp vanilla extract
1 pinch of salt
Chopped nuts (such as pistachios or almonds)
Powdered sugar for dusting
Chocolate sauce for drizzling (optional)
Instructions
Preheat your oven to 375°F (190°C).
Unroll the thawed phyllo dough on a clean surface and cover it with a damp kitchen towel.
In a small bowl, combine the granulated sugar and ground cinnamon thoroughly. Set aside.
Brush a muffin tin generously with melted butter. Layer 5-6 sheets of phyllo dough, brushing each layer with melted butter and sprinkling a little of the cinnamon-sugar mixture in between layers.
Carefully cut the layered phyllo into squares that fit into the muffin tin, then press each square into the tin, allowing the edges to hang over.
Bake in the preheated oven for 15-20 minutes or until golden brown and crispy. Remove and let cool.
In a saucepan over medium heat, heat the heavy cream until it begins to simmer. Remove from heat and add chocolate chips, stirring until melted and smooth. Stir in the vanilla extract and salt.
Spoon the warm chocolate filling into each cooled kunafa cup.
Place the filled cups in the refrigerator for at least 30 minutes to set.
Once set, remove the cups from the muffin tin, and top with chopped nuts, powdered sugar, and chocolate sauce if desired.
