Kunafa Cones with Kulfi Ice Cream
- London Dairy Kulfi Ice Cream
- 450g Fresh Kunafa dough
- 3/4 cups ghee, melted and slightly cooled
- 1/4 cup Pistachio, crushed
- Sugar syrup
- Roll the Kunafa strand around the cone form. Start by placing one end of the strand in the middle of the cone, then beginning from the tiny, closed end of the form, tightly wrap the remaining strand over the end and overlapping that middle piece and up until you almost reach the wide opening of the form.
- Leave a small piece of the metal form showing; this will later make it easier to grab onto while removing the baked cones. Make sure that the Kunafa is wrapped as tightly as possible without tearing, and that there are no gaps showing.
- To make the Kunafa stick to itself and prevent unrolling, dampen your hands with a little bit of water, then use them to apply pressure on the wrapped Kunafa, pressing tightly on it until its stable and all the stray strands are stuck.
- Repeat with the remaining Kunafa.
- Place the wrapped Kunafa cones on a baking sheet, cover loosely with a sheet of foil or parchment paper and leave to air dry until the Kunafa feel hard to the touch
- Preheat the oven to 200°C.
- Loosen the hardened Kunafa from the metal form so it’s not so stuck to it anymore, but do not remove completely. This will make it easier to later remove the Kunafa from the form without breaking. If you don't do that, you'll have a very hard time removing the baked Kunafa from the form.
- Pour the melted ghee (or butter) into a shallow bowl. Dip and roll the Kunafa cones into the ghee to saturate.
- Place the ghee dipped Kunafa cones on their sides onto a baking sheet. Bake the cones, rotating them every 5 minutes on a different side to ensure even browning until the Kunafa is all golden brown in color, 15 to 20 minutes.
- Remove from the oven, then immediately transfer the cones to a clean pan. Drizzle the piping hot Kunafa with the cooled syrup. Move the Kunafa around to coat with the syrup.
- Then place the cones standing upside down to cool completely and allow to drip all the excess syrup and ghee.
- Once cooled, carefully twist the cones to remove from the form. If you're having a hard time removing it, place in the freezer to cool further then try again.
- Fill London Dairy Kulfi Ice Cream inside the Kunafa cones. Garnished with pistachio and sugar syrup.
- Enjoy.
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