Delicious kunafa stuffed with original cream

Kunafa is a popular Middle Eastern dessert made with thin noodle-like pastry soaked in syrup. It can be filled with various ingredients, but one traditional filling is a rich cream made from a combination of milk, sugar, and sometimes flavored with rose or orange blossom water. Here's a basic recipe for kunafa with original cream filling: Ingredients: For the cream filling: 2 cups whole milk 1/2 cup sugar 3 tablespoons cornstarch 1 tablespoon rose water or orange blossom water (optional) 1 tablespoon unsalted butter For the kunafa: 1 pound kunafa dough (also called kataifi or shredded phyllo dough) 1 cup unsalted butter, melted Simple syrup (made by dissolving equal parts sugar and water over low heat) Instructions: Preheat your oven to 350°F (175°C). To make the cream filling, in a saucepan, combine the milk and sugar. Heat over medium heat until the sugar is dissolved and the milk is but not boiling. In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry. Slowly pour the cornstarch mixture into the milk while whisking constantly to prevent lumps from forming. Continue cooking the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove the mixture from heat and stir in the rose water or orange blossom water (if using) and the unsalted butter until well combined. Set aside to cool slightly. Place the kunafa dough in a large bowl and separate the strands gently with your fingers. Drizzle the melted butter over the kunafa dough and toss gently to coat the strands evenly. Press half of the kunafa dough into the bottom of a greased baking dish, pressing down firmly to create an even layer. Spread the prepared cream filling evenly over the layer of kunafa dough in the baking dish. Cover the cream filling with the remaining kunafa dough, pressing down gently. Bake in the preheated oven for 25-30 minutes, or until the kunafa is golden brown and crispy. Remove the kunafa from the oven and pour the simple syrup evenly over the top while it's still . Allow the kunafa to cool slightly before serving. Cut into squares or slices and serve warm or at room temperature. Enjoy your delicious kunafa with original cream filling!