In a mixing bowl increase the butter and conquer until pale. Insert the sugar, vanilla and beat once more. Add the egg and beat right up until combined.Since the pastry begins to cook, it can alter from a gentle texture which can be harder To combine about, into a crispier texture which moves effortlessly within the pan. You are aware of your Katai

Hey Amy, I have produced the mixture all over one 7 days ahead of time and it's been fantastic. just make certain to toast the kunafa reduced and gradual until finally golden and crispy – this could ensure the mixture stays crunchy. Hope this helps xAnd for that vintage crunch I have included toasted kunafa pastry in between Each individual layer