Lowcountry Kunāfah

Ingredients

In this adaptation, the traditional Kunāfah is transformed into a Lowcountry delight by incorporating ingredients and flavors commonly found in Lowcountry cuisine. The original cheese filling is replaced with cream cheese, which adds a creamy and tangy element to the dish. Pecans are added to the filling for a nutty crunch, and peaches are included to infuse the dessert with the sweet and juicy flavors of the Lowcountry. These adaptations give the dish a unique twist while still maintaining the essence of Kunāfah. We alse have the original recipe for Kunāfah, so you can check it out.

• 1 package of shredded phyllo dough (450g / 16 oz) 1 package of shredded phyllo dough (450g / 16 oz)
• 1 cup (235ml) unsalted butter, melted 1 cup (235ml) unsalted butter, melted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 8 ounces (225g) cream cheese, softened 8 ounces (225g) cream cheese, softened
• 1/2 cup (60g) chopped pecans 1/2 cup (60g) chopped pecans
• 1 cup (150g) diced peaches 1 cup (150g) diced peaches

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the melted butter and shredded phyllo dough, mixing until the dough is evenly coated.
3. 3.
   Press half of the phyllo dough mixture into the bottom of a greased baking dish to form the crust.
4. 4.
   In a saucepan, combine the sugar, water, lemon juice, and vanilla extract. Bring to a boil, then reduce heat and simmer for 5 minutes to create the syrup.
5. 5.
   In a separate bowl, mix the cream cheese, pecans, and diced peaches until well combined.
6. 6.
   Spread the cream cheese mixture evenly over the phyllo dough crust.
7. 7.
   Layer the remaining phyllo dough mixture on top of the cream cheese filling.
8. 8.
   Pour the syrup over the entire dish, ensuring it is evenly distributed.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cream cheese — Make sure to soften the cream cheese before mixing it with the pecans and peaches to ensure a smooth and creamy filling.
• Phyllo dough — Handle the shredded phyllo dough gently to prevent it from breaking apart. Mix it thoroughly with the melted butter to ensure an even coating.

Tips & Tricks

• For an extra Southern touch, serve the Lowcountry Kunāfah warm with a scoop of vanilla ice cream.
• If peaches are not in season, you can substitute them with other fruits like strawberries or blueberries.
• To add a hint of spice, sprinkle a pinch of cinnamon or nutmeg over the cream cheese filling before layering the phyllo dough.
• Make sure to let the Kunāfah cool slightly before serving to allow the flavors to meld together.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Lowcountry Kunāfah warm or at room temperature. Cut it into squares or wedges and garnish with a sprinkle of powdered sugar and a drizzle of honey for an extra touch of sweetness.

Presentation advice

Present the Lowcountry Kunāfah on a decorative platter or individual dessert plates. The golden brown crust and creamy filling will be visually appealing. Consider adding a sprig of mint or a peach slice as a garnish for an elegant touch.