Bake within the oven of 30 minutes until crisp and golden then instantly pour the cold syrup over the top. Preheat the oven to 180C/Gas four. Butter a rectangular baking tin roughly 30cm x22cm.
It is made using layers of filo pastry , chopped nuts , spices (cinnamon and/or cardamom are common) and with a sweet syrup as a finishing touch. Meanwhile, combine the sugar, honey, water and floor spices in a large saucepan. Bring to boiling level over a medium-high heat and then scale back to a simmer for 10 minutes.
Melt the butter with the oil in a saucepan over a low heat, use a pastry brush and frivolously grease the base of a shallow 20cmx 30cm deep baking tray. Line the baking tin with 1 sheet of pastry, folding over any extra pastry. Brush this lightly with Kunafa the melted butter and oil.
Thank you for ranking this recipe. If you'd like to remark further on this recipe you can do so within the Customer commentsection on the underside of the page. For slightly variation, you would use a combination of walnuts and almonds for this recipe. A Greek favourite that makes everyone assume you're a grasp chef, yet it is sooo straightforward to make!! I taught a Greek pal tips on how to make sticky toffee pud, and she taught me this fabulous recipe.
But clearly, there are things to opt for and things to avoid to maintain your sticky delight appropriate for these on a plant-primarily based food plan. Note that some pre-rolled pastry might also include some other non-vegan ingredients (or ingredients that might be non-vegan), similar to L-cysteine or glycerol. If such components are listed on a product that isn’t specifically labelled as vegan friendly, it is best to avoid it .
Bring to the boil and simmer uncovered for 10 minutes till the combination has thickened barely. Repeat until you have used half of the pastry sheets, brushing each one lightly with butter and oil. Top with rose petals and crushed pistachios.