Pistachio Kunafa Delight (Printable Version)

# What You’ll Need:

01 - Sugared rose petals.
02 - 2 tbsp pink sugar syrup.
03 - 3 tbsp sliced pistachios.
04 - 1/3 cup (70g) ground pistachios.
05 - 5 tbsp (72g) powdered sugar.
06 - 1/4 cup plus 1 tsp (62g) unsalted butter.
07 - 125g kunafa dough.
08 - 1/3 cup (85g) pistachio butter.
09 - 2 cups (473ml) heavy cream, cold.
10 - 1 tsp rose water.
11 - 1 tbsp orange blossom water.
12 - 1 can (397g) sweetened condensed milk.
13 - 1 cup (227g) eshta/ashta cream.
14 - Pinch ground cinnamon.
15 - 1/2 cup (57g) shelled pistachios.
16 - 1 tbsp (15ml) water.
17 - 1/4 cup (50g) granulated sugar.

# Steps To Make It:

01 - Lay the caramelized mixture on parchment, let cool, then snap it into bits.
02 - Drop in the pistachios and a bit of cinnamon, mix it up.
03 - Heat up the sugar and water till it goes dark golden.
04 - Put a parchment sheet in a 9x5 loaf tin.
05 - Whip the heavy cream till stiff and fluffy.
06 - Grab a bowl and mix together eshta, sweetened condensed milk, and both floral waters.
07 - Mix the fluffy cream really gently into your eshta mixture.
08 - Add nuts, swirl through the pistachio butter after that.
09 - Pop in the freezer at least 6 hours or just leave overnight.
10 - Toss the frozen kunafa and break it into chunks.
11 - Melt butter in a skillet, toast kunafa till crisp and golden.
12 - Pour in sugars and sprinkle pistachios over, stir them in.
13 - Remove the frozen ice cream from its pan.
14 - Pour over your pink sugar syrup if you want it extra sweet.
15 - Pile on the toasted kunafa and finish with a sprinkle of sugared rose petals.

# Extra Notes:

01 - Mascarpone also works if you don't have eshta.
02 - Cracking kunafa is easier fresh from the freezer.
03 - The sugar syrup is your call, it'll taste way sweeter.
04 - You can stash this in the freezer up to a month.

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