Amounts:
Half a kilo of konafa
Half a kilo of cream cheese
cup boiling water
1 cup whipping cream (see ingredients in our recipe for whipping cream)
200 grams of ghee
8 tablespoons of raw Chantilly cream
2 bags of apricot jelly
small apricots
Crushed pistachios for garnish

How to prepare:
1- Melt 2 bags of apricot jelly in a cup of hot water and let it cool down a bit, then add the cream cheese in the electric mixer and add the whipping cream and the Chantilly cream. then Mix them up well.
2- In the blender, add the apricot jelly with two tablespoons of the cream mixture, then Add the apricot mixture to the entire cream mixture, then beat them again in the electric mixer, then add the apricot pieces.
3- Crumble the kunafa, then fry it on the fire with the ghee and stir well until it turns golden in color and drain the excess ghee , then put it in a tray and press it well (with a small part aside).
4- Add the previous cream mixture to the kunafa and distribute it well, then leave it in the refrigerator until it becomes firm .
5- After it has cooled in the fridge, sprinkle the rest of it on top, then decorate it with pistachio nuts