Crispy on the outside, creamy on the inside and perfumed with an uplifting rose water syrup, these individual mini Knefeh are luxurious, delicious and for sure blissful for those with a sweet tooth! Warning: These are addictive so beware!
Knefe Cupcakes
Yield: 4
Ingredients
- 1/2 packet (250g) kataifi or shredded filo dough found in middle eastern stores
- 4 tbsp butter melted
- 1 1/4 cups milk
- 2 tbsp sugar
- 2 tbsp semolina
- 1/2 tsp corn starch diluted in 1/2 tsp water
- 1/2 cup mozzarella cheese shredded
- Pistachios for sprinkling
- Syrup for drizzling( recipe follows)
Instructions
Get started
- Preheat the oven to 400 degrees F (200 C).
- Grease a 4-cup muffin tray and set aside.
- Place the kataifi in a bowl and add the melted butter.
- With your fingers, gently massage the dough breaking it apart until the butter is fully spread out.
- Place the shredded dough in the greased cups pressing it down and around the edges leaving an empty hole in the center.
Prepare the filling
- In a saucepan, combine the milk with the sugar, semolina, and the diluted cornstarch.
- Whisk continuously until the mixture thickens then set aside.
Prepare the syrup
- Mix 1 cup of sugar with 1/2 cup water.
- Add a squeeze of lemon juice and bring to a boil.
- Lower the heat and let simmer for 5 minutes until the mixture looks like a syrup. Add 1 tbsp rose water then remove from the heat and set aside.
Bring it all together
- Fill the kataifi shells with the creamy mixture.
- Sprinkle with mozzarella then seal each cupcake with a thin layer of the remaining shredded dough.
- Place the tray in the heated oven and bake for around 30 minutes until golden.
- Remove from the oven and let cool.
- Remove the knefe from the tray and transfer to a serving platter.
- Drizzle with the syrup, sprinkle with pistachios, serve and enjoy!
