I used: a glass of 250 ml; forms for kunafa 1 and 2 to 17 cm in diameter, and for Kunafa 3 - 13 cm in diameter. First of all, prepare the sugar syrup: mix 1.5 cups of sugar, 1 Cup water and 3 cardamom pods (whole) and on medium heat bring to a boil. After boiling, add 1 g of vanilla and 4-5 drops of lemon juice, cook on slow fire 5 minutes, take out the cardamom, cool the syrup. We need it very cold.

Filling 1: Porirua mango pulp in a blender. Mix 1 Cup mango puree 0.5 cups of cream (35% fat), 0.5 Cup sugar, 1 tsp lemon juice, on low heat bring to a boil and add 1 tbsp diluted in 30 ml of water of starch. Cook until thick, stirring constantly. I have it took 5 minutes.

Filling 2: prepare the custard. In a water bath mash it thoroughly 2 egg yolks, 100 g sugar, 20 g flour and 1 g of vanillin. Brought 270 ml of milk to boil, pour it into some milk to yolk mixture, stir and combine with milk completely. Cook on a medium heat until thick.

Filling 3: wipe 100 g of cottage cheese through a sieve. Optionally, a layer of cheese can do thicker, but we prefer a very thin layer. Our three toppings that make one dessert - three very different, ready.

Prepare dough. In Arab countries it is a pastry called kunafa in Turkey - kadayif, in English Athens Kataifi Dough – Shredded Filo (Phyllo). This threadlike dough, which is simply impossible to cook at home the way it should be. I was looking for recipes and tips on how to handle this test. I hope my recipe will help someone in the future.

We need to grind these long strands of dough to the size of 1-2 cm is Very convenient to do this when the dough some time to lie down for the freezer. Then it is easily fray between fingers. If the dough is fresh, or, as I have this time, very frozen, should the dough completely thaw (if frozen) and begin to patiently grind it with your fingers (the processor will not work), tear into small pieces, glued to separate threads to every inch of the threads were separate from the other thread. It is often convenient to cut the dough with scissors (normal scissors I use only for this purpose). The main thing - to make kunafa turned into separate threads 1-2 cm long.

It is necessary to melt 100g of butter (sometimes I take up to 150 grams of oil), pour them kunafa and carefully grind the strings between your hands so that each is filled with oil.

Kunfu put in shape so that there were no gaps, otherwise the filling can leak. Usually placed kunfu thickness of 1 cm, but often I do thinner. Carefully stamped hands the dough, pressing it tightly to the form. In shape to 17 cm in diameter I went for 190 gr conaty, on a little form (13 cm in diameter) left 120 gr conaty. If I take the form of 28 cm diameter - I will cater to about 300 g conaty.

Spread the filling. The filling should be not too much but not too little. It took me fillings 1 and 2 about 2/3 of the portions of the same cheese - 100 g, a very thin layer.

The filling cover the top with convoy, palms and lightly press the dough to the filling, gently tamping the dough.

Kunfu sent in preheated oven to 200-220 degrees. In kunfu confectionery are baked in special molds with a handle, so cooking was convenient to turn kunafa in the same form without damaging the dessert. Thus kunafa turns a uniform color on all sides. I have no such forms, so I use materials at hand, turning kuafu. Be careful of forms - hot, and kunafa is a very gentle. This is not a required step. Kunafa when it is ready, immediately pour cold syrup (the more syrup, the more moist and sweet to be a dessert; I use a lot of syrup just for kunafa with cottage cheese. Kunafa with custard and mango cream will be ready after complete impregnation and cooling. Kunafa with cream cheese used in hot, it will be ready in 10 minutes.

Kunafa with custard is very creamy, gentle, fragrant, beloved by all without exception. This is a definite traditional favorite.

Kunafa with mango cream has a bright, exotic, slightly tart taste. Very fragrant, very unusual, one of the most popular options!

Kunafa with cheese cake recipe has an unusual taste and is used unusual for kunafa - hot. The cheese sets off the sweet taste kunafa and harmoniously stands out in this delicate dessert. If you have the opportunity to bring kunfu of travel or request her friends - no doubt! Be sure to try! Bon appetit! Enjoy your life and smile!