Ingredients
✔ Kunafa Layer:
250g kunafa dough (or shredded phyllo)
1 cup melted butter (or plant-based)
✔ Cream Filling:
2 cups full-fat cream cheese
1 cup whipped cream (or coconut cream)
¼ cup brown sugar
⅓ cup icing sugar
1 tsp vanilla extract
✔ Garnish:
2 ripe mangoes, diced
⅓ cup pistachio slivers
Instructions
1. Preheat oven to 180°C (350°F). Loosen kunafa strands and mix with melted butter. Spread on baking sheet and bake for 15–20 minutes until golden.
2. Break baked kunafa into flakes and let cool.
3. In a bowl, beat cream cheese, brown sugar, and vanilla until smooth. Add sifted icing sugar and fold in whipped cream. Chill for 30 minutes.
4. Dice ripe mango into small cubes. Drain if using canned mango.
5. Assemble each cup: toasted kunafa → cream filling → mango → repeat. Top with pistachios.
6. Serve cold and enjoy!
Notes
Toast kunafa until golden before assembling to retain crispness.
Use coconut cream and vegan cream cheese for dairy-free version.
Add passionfruit or orange zest to mango for a tropical twist.
Store kunafa separately from cream filling if prepping in advance.
Do not freeze assembled cups — cream may split.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: Middle Eastern
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg