Step 1

Add sugar and water to a saucepan over high heat, bring to a boil, then turn the heat down, add honey (if used) and let the mixture simmer for 5 minutes.

Step 2

Add lemon juice and vanilla extract, stir well, then turn off the heat. Let the syrup cool completely.

Step 3

Add sugar, cornflour, heavy cream and milk in a large saucepan or pot, stir well to combine (make sure there are no lumps at all).

Step 4

Constantly whisk the mixture over medium heat for 2-3 minutes until it comes to a boil. Keep whisking until the mixture thickens. Add vanilla extract, stir and turn off the heat. Allow the cream to cool.

Step 5

Preheat the oven to 200C, grease a 22 cm baking pan with ghee (spread the ghee well on the bottom and sides of the pan).

Step 6

Put the Kunafa dough in a large bowl, use kitchen scissors to cut it into 3-4 cm strips.

Step 7

Now, pour the melted ghee over the Kunafa and mix it thoroughly.

Step 8

Spread half of the Kunafa on the bottom and sides of the baking pan, press on it with your hands to have a flat layer of Kunafa.

Step 9

Pour the cream (Ashta) filling on top of the Kunafa and spread it.

Step 10

Cover the cream layer with the remaining Kunafa, press it down gently.

Step 11

Bake for 40-45 minutes or until the top becomes golden. Take it out of the oven.

Step 12

As soon as you take the pan out of the oven, pour the cooled syrup evenly over the top.

Step 13

Let it sit for 10 minutes, so all the syrup is absorbed.

Step 14

Sprinkle chopped pistachio on top, then cut it and serve.