Delicious Mini Knafeh
Knafeh is a wonderful shredded phyllo dessert, filled with cheese and drizzled with a fragrant syrup.
Equipment
- Oven (electric or gas)
- 2 12-cup muffin tins
- 2 mixing bowls
- Medium saucepan
Ingredients
- 1 package (1 lb) frozen knafeh (such as Apollo), thawed
- 1¾ cups (3½ sticks) unsalted butter, melted
- 2½ tsp salt
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- ¼ tsp ground cardamom
- 3 cups sugar
- 1 tbsp lemon juice
- ½ tsp orange blossom water or rose water
- 1 cup water
- dried rose petals, for garnish
- chopped pistachios, for garnish
- fennel pollen, for garnish
Instructions
- Preheat the oven to 375℉. Grease two 12-cup muffin tins.
- Cut the knafeh into 1 or 2-inch strips and put in a bowl. Add the melted butter and salt.
- Using your hands, mix the knafeh and butter, tossing evenly to coat the dough and break up any clumps.
- Put about 1 tablespoon of the dough mixture in the bottom of each prepared muffin cup. Press the mixture down to form an even layer on the bottom. Set aside.
- In a separate bowl, combine the ricotta, mozzarella, and cardamom, stirring until evenly combined.
- Divide the ricotta mixture evenly on top of the dough mixture in the muffin cups, about 1½ - 2 tablespoons per cup.
- Divide the remaining knafeh dough evenly among the muffin cups, and press the tops down firmly to cover the ricotta mixture and form a flat top.
- Bake for about 30 minutes, until golden brown.
- While the knafeh are baking, make the syrup by combining the sugar, lemon juice, orange blossom or rose water, and water in a medium saucepan.
- Bring to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and cook until syrup thickens, about 15 minutes. Allow to cool slightly.
- Once the knafeh are done baking, remove them from the oven and pour the syrup evenly over each knafeh while still hot.
- Garnish with rose petals, pistachios, and fennel pollen. Serve warm.