Nutella Kunafa Cones

• Condiments

  • 3/4 cup Chocolate hazelnut spread
  • 1 squeeze Lemon juice, fresh

• Baking & Spices

  • 1 tsp Cornstarch
  • 2 cups Granulated sugar
  • 1 1/2 tbsp Powdered sugar
  • 1 Sprinkles
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 Nuts like hazelnuts and pistachios

• Dairy

  • 3/4 cup Ghee or clarified butter
  • 1 cup Heavy whipping cream

• Liquids

  • 1 cup Water

• Other

  • 1lb/ 500g FRESH kunafa sold in long organized strands (known as kunafa torah
  • 20 24 oven-safe metal cone forms (aka cream horn molds *see note below

Found on cleobuttera.com

Description

Ingredients

• For the Syrup:
• 2 cups (14 oz /400g) granulated sugar
• 1 cup (237 ml) water
• A squeeze of fresh lemon juice, about 1 teaspoon
• For the Kunafa Cones:
• 1lb/ 500g FRESH kunafa sold in long organized strands (known as kunafa torah)
• ¾ cup (6oz/ 170g) ghee or clarified butter, melted and slightly cooled
• ¾ cup (8oz/ 227g) chocolate hazelnut spread, such as Nutella
• For the Stabilized Whipped Cream:
• 1½ tablespoons (1/2oz/ 14g) powdered sugar
• 1 teaspoon cornstarch
• 1 cup (237ml) cold heavy whipping cream, divided
• ½ teaspoon vanilla extract
• For the Toppings:
• Chopped nuts like hazelnuts and pistachios
• Sprinkles
• Special Equipment:
• 20-24 Oven-safe metal cone forms (aka Cream Horn Molds) *See note below

Directions

• In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
• Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for 15 minutes. Set a timer! The syrup will thicken, and have a consistency similar to corn syrup. It should be slightly thicker than the average simple syrup used for the classic pan kunafa.
• Remove from heat. Transfer to a liquid measuring cup or gravy boat and allow to cool to room temperature before using.
• Unwrap the kunafa from its paper. Take about a (3/4/ 2cm) thick strand of kunafa and rewrap the rest to prevent from drying out.
• Roll the kunafa strand around the cone form (as shown in the photos of the post). 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. Dont get it too wet; just damp enough to stick the kunafa to itself. Repeat with the remaining kunafa.
• Place the wrapped kunafa cones on a baking sheet, cover loosely with a sheet pf foil or parchment paper and leave to air dry until the kunafa feel hard to the touch; 3 hours to overnight.
• When ready to bake, adjust oven rack to middle position and preheat the oven 200C/ 392F.
• IMPORTANT: Loosen the hardened kunafa from the metal form quite bit so its 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 dont do that, youll have a very hard time removing the baked kunafa from the form.
• Pour the melted ghee (or clarified butter) into a shallow bowl. Dip and roll the kunafa cones into the ghee to saturate. Allow excess ghee to drip back into the bowl.
• Place the ghee dipped kunafa cones on their sides onto a baking sheet. Bake the cones, flipping them every 5 minutes on a different side to ensure even browning until the kunafa turns 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.
• Transfer the cones to a wire rack that has been lined with a sheet of foil. Place the cones standing upside down over the wire rack to cool completely and allow to drip all the excess syrup and ghee.
• Once cooled, carefully twist the kunafa cones to remove from the form. If youre having a hard time removing it, place in the freezer to cool further then try again. It helps! Now its time to prepare the fillings.
• In a small saucepan, combine the powdered sugar and cornstarch. Gradually stir in ¼ cup (50ml) of the cream. Bring the mixture to a boil to activate the cornstarch, stirring constantly, and simmer for a few seconds just until thickened. Be sure not to let it simmer beyond a few seconds or the mixture will get too thick. Scrape the mixture into a small bowl and allow to cool just to room temperature. Stir in the vanilla.
• In a chilled mixing bowl, beat the remaining cream just until traces of the beater marks begin to appear. Add the cooled cornstarch mixture in a steady stream, whipping constantly. Whip just until stiff peaks form when the beaters are raised. Do not overbeat or it will curdle and possibly turn to butter.
• Transfer the stabilized whipped cream and chocolate hazelnut spread to 2 separate piping bags and snip the ends off.
• Place the tip of the whipped cream piping bag all the way inside a kunafa cone and pipe a small amount. Follow that with piping a small amount of chocolate hazelnut spread in the same matter. Continue with piping alternate layers of whipped cream and chocolate hazelnut spread, ending with the chocolate hazelnut spread. Repeat with the remaining cones.
• Sprinkle the top of the cones with your topping of choice then serve and enjoy:) These are best eaten the same day theyre made so the whipped cream doesnt go bad. If you happen to have leftovers, refrigerate then bring back to room temperature before eating.