The paths of these two stars have intersected on several occasions due to their association with the luxury brand Bulgari
entertainment6 hours ago
Serves: 8-10 Preparation Time: 10 minutes, plus 15 minutes cooling Cooking Time: 1 hour INGREDIENTS: Butter, melted, plus extra for greasing 250g Spinneys Food White Sugar 360g Whole milk 950ml Vanilla extract 1 tsp Plain flour, sifted 80g Country Life Double Cream 120ml Sunbulah Kunafa dough 450g Pistachios, chopped, to serve (optional) 40g DIRECTIONS: Preheat the oven to 170°C, gas mark 3. Grease a deep loose-bottomed 30cm round cake tin with butter. Stir 300g sugar and 300ml water together in a saucepan over a medium-high heat. Simmer for 10 minutes, stirring occasionally, until the sugar has dissolved and the liquid has a syrupy consistency. Remove from the heat and set aside. Put the milk and vanilla in a saucepan set over a high heat. Gradually add the flour, whisking between each addition to remove any lumps. Pour in the cream and remaining sugar and whisk to combine. Lower the heat and cook until you have thick, sweet tasting custard. Put the Kunafa dough in a large bowl, pour over the melted butter and toss to coat. Arrange half the dough over the base of the prepared tin and press down. Pour over the custard and top with the remaining dough. Bake for 40-45 minutes until golden. Remove from the oven and leave to cool for 15 minutes in the tin before carefully turning out onto a serving dish. Reheat the syrup and spoon half over the pastry. Scatter with the pistachios, if using. Pour the remaining syrup into a jug and serve alongside the kunafa.
Serves: 4 Preparation Time: 10 minutes Cooking Time: 2 hours, 10 minutes INGREDIENTS: Butter, melted, plus extra for greasing 250g Spinneys Food White Sugar 360g Whole milk 950ml Vanilla extract 1 tsp Plain flour, sifted 80g Country Life Double Cream 120ml Sunbulah Kunafa dough 450g Pistachios, chopped, to serve (optional) 40g DIRECTIONS: Preheat the oven to 170°C, gas mark 3. Grease a deep loose-bottomed 30cm round cake tin with butter. Stir 300g sugar and 300ml water together in a saucepan over a medium-high heat. Simmer for 10 minutes, stirring occasionally, until the sugar has dissolved and the liquid has a syrupy consistency. Remove from the heat and set aside. Put the milk and vanilla in a saucepan set over a high heat. Gradually add the flour, whisking between each addition to remove any lumps. Pour in the cream and remaining sugar and whisk to combine. Lower the heat and cook until you have thick, sweet tasting custard. Put the Kunafa dough in a large bowl, pour over the melted butter and toss to coat. Arrange half the dough over the base of the prepared tin and press down. Pour over the custard and top with the remaining dough. Bake for 40-45 minutes until golden. Remove from the oven and leave to cool for 15 minutes in the tin before carefully turning out onto a serving dish. Reheat the syrup and spoon half over the pastry. Scatter with the pistachios, if using. Pour the remaining syrup into a jug and serve alongside the kunafa. |
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