Thin kunafa layers nuts


• 500g kunafa dough
• 50g chop pistachio
• 50g chop almond
• 50g desiderated coconut
• 200g ghee
• 50g sugar
• Sugar syrup
• 300g sugar
• 150ml water
• 10ml lemon juice
• 25ml rose water

For the syrup
1. Boil all ingredient together
2. Break the kunafa dough into pieces, mix with the half of the ghee and sugar and put a thin layer in the mould
3. Spread a thin layer of the mix nuts then cover again with the kunafa dough.
4. Sprinkle with the rest of the ghee on top, then bake for 10 minutes at 200c
5. Pour on the sugar syrup all over.

Frozen honey nougat
• 140g sugar
• 60g honey
• 40g egg white
• 3g gelatin
• 700g whipping cream
• 210g mix dried fruit peel
• 50ml rose water

1. Soak the gelatin in cold water and ook sugar, honey and the rose water at 121c in a pan.
2. Meanwhile whisk the egg white in an electric mixer with the whisk at second speed.
3. When the sugar is ready pour it over the egg white, add the gelatin and whisk on third speed until the meringue cool down.
4. Fold in the whip cream, add the dried fruit.

To assemble
1. Cut the bake kunafa and the frozen nougat the same size and place the nougat on the top of the kunafa and serve