Kunafa Croissant Cake with Layered Phyllo and Cream Cheese Filling
A stunning fusion dessert that layers buttery, crispy phyllo dough with a sweet cream cheese filling and a crunchy kunafa topping, creating a show-stopping cake that's perfect for special occasions.
Ingredients
Ingredients
- 1 lb phyllo dough thawed if frozen
- 1 cup unsalted butter melted
- 8 oz cream cheese softened to room temperature
- 1 cup heavy cream cold
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 2 cups kunafa dough (kataifi) shredded, at room temperature
- 1 cup unsalted butter melted, for kunafa
- 1/2 cup granulated sugar for kunafa topping
- 1/4 cup pistachios finely chopped, for garnish
Notes
Storage: Store covered in the refrigerator for up to 3 days. Make-Ahead: The cake can be assembled (without baking) up to 24 hours in advance; cover tightly and refrigerate, then bake just before serving. Variations: Substitute pistachios with chopped walnuts or almonds. For a lighter version, use a reduced-fat cream cheese. Serving Suggestion: Serve with a drizzle of honey or a side of fresh berries for added freshness.