Stand MixersFood Processor Attachment KAH647PL
450g kunafa dough, broken150g ghee, melted 230ml whole milk 115ml whipping cream 1 tbsp caster sugar 1 tbsp semolina 1 tbsp cornflour ½ tsp rose water ¼ tsp orange blossom water 600g mozzarella cheese 200 g caster sugar 100ml water 2 tbsp lemon juice ¼ tsp orange blossom water2 cardamon pods 120 g pistachios Dried rose petals, as needed
1 - Lightly grease a 20cm (8”) springform tin.2 - Assemble the Food Processor attachment to the high-speed outlet of the mixer. 3 - Fit the Fine slicing disc, attach the lid and ensure it is locked into place.4 - Gradually slice the kunafa dough into the Food Processor bowl. 5 - Empty the shredded kunafa mixture into a large mixing bowl and add the melted ghee. 6 - Stir until thoroughly coated.7 - Transfer two-thirds of the mixture into the prepared springform tin. Using a spoon or spatula, spread the mixture out evenly to cover the base of the tin and up the sides. Ensure there are no visible holes and set aside.8 - Pre-heat the oven to 200ºC.9 - Add the milk, cream, sugar, semolina, cornflour, rose water, and orange blossom water into a medium saucepan, and stir until thoroughly combined.10 - Place over a medium-high heat and bring to the boil, stirring constantly. Reduce to a medium heat and stir for another 5 minutes until the mixture thickens. Remove from the heat and leave to cool for 5-10 minutes.11 - Retrieve and clean the Food Processor attachment, assemble to the machine.12 - Fit the Coarse grating disc, attach the lid and ensure it is locked into place.13 - Grate the remaining item of Ingredients 2 (mozzarella) int the Food Processor bowl. Remove the food processor attachment from the machine.14 - Transfer half of the cooled cream mixture into the springform tin. Sprinkle the grated mozzarella and then top with the remaining cream mixture.15 - Cover the filling with the remaining one-third of the shredded kunafa dough. Press down lightly with the back of a spoon to make the top crust layer level and firm.16 - Bake at 200ºC for 40-50 minutes until golden brown.17 - Add the sugar, water, lemon juice, orange blossom water, and cardamon pods into a small saucepan. Place over a medium-high heat and bring to a boil.18 - Reduce the heat and simmer for 10 minutes until the liquid has reduced by half.19 - Remove the saucepan from the heat and use a spoon to remove the cardamon pods.20 - Pour the syrup into a jug and leave to cool. 21 - Remove the cooked kunafa from the oven and pour two-thirds of the cooled syrup evenly over the kunafa. Reserve the remaining syrup for later.22 - Allow the kunafa to cool in the tin for 10 minutes. 23 - Assemble the Food Processor attachment to the high-speed outlet of the mixer and fit the knife blade. 24 - Add the pistachios into the Food Processor bowl and attach the lid. 25 - Pulse until the pistachios are finely chopped. Remove the attachment from the machine.26 - Whilst the kunafa is warm, turn upside down onto a serving plate. Garnish with the chopped pistachio and dried rose petals. 27 - Serve warm or at room temperature with the remaining syrup. Leftovers can be store in a refrigerator and then re-warmed in the oven.