Knafeh

Method17 steps

1. 1

   Step 1: Roughly cut all the raw shredded kataifi pastry (400 g) into shorter strands and put it in a large bowl. Melt all six tablespoons unsalted butter gently, ready to mix through the strands.

   Uses 400 g raw shredded kataifi pastry for knafeh · 6 tbsp unsalted butter, melted in step 1

2. 2

   Step 2: Pour all the melted butter over the cut kataifi strands, adding the optional pinch yellow colouring if wanted. Mix thoroughly with your hands once the butter is cool enough to handle, so the pastry is evenly coated.

   Uses All cut strands and all melted butter · 1 pinch yellow food colouring, optional

3. 3

   Step 3: In a separate saucepan, whisk all the milk (1½ cups), cream cheese (¼ cup), four tablespoons filling sugar and cornstarch (2 tbsp) together while cold, until smooth without dry starch lumps.

   Uses ¼ cup cream cheese · 1½ cups milk · 4 tbsp sugar for the creamy filling · 2 tbsp cornstarch for the filling

4. 4

   Step 4: Set the saucepan of filling mixture over medium heat and stir continuously as it warms, scraping the base to prevent catching.

   Uses All the smooth cold filling mixture

5. 5

   Step 5: Bring the actual filling mixture to a gentle boil while stirring, and cook until thickened. Take it off the heat and let it cool slightly.

   Uses All warming filling mixture

6. 6

   Step 6: Stir all the mozzarella (1 cup) into the actual thickened, slightly cooled filling until evenly combined.

   Uses All thickened filling · 1 cup mozzarella cheese

7. 7

   Step 7: Press half the butter-coated kataifi evenly into an ovenproof baking dish to form a level base, keeping the other half of this same coated pastry for the top.

   Uses Half the coated strands for the base

8. 8

   Step 8: Spoon all the actual mozzarella filling over the pressed kataifi base and level it gently without mixing the layers.

   Uses The complete pressed base · All the prepared mozzarella filling

9. 9

   Step 9: Preheat the oven to 200°C / 392°F.

10. 10

    Step 10: Cover the actual filled base evenly with the reserved half of the butter-coated kataifi.

    Uses The complete filled base · The remaining half of the same coated strands

11. 11

    Step 11: Place the assembled dessert in the preheated oven and bake for about twenty to twenty-five minutes, until its top is golden and crisp. Prepare the syrup in the following steps while the dessert bakes, so it is ready to pour over as soon as the hot dessert is removed.

    Bake kataifi dessert until golden and crisp · 25 minUses The complete assembled dessert

12. 12

    Step 12: While the dessert bakes, set a clean small saucepan on the hob for its syrup.

13. 13

    Step 13: Put the one cup syrup sugar and one cup measured syrup water into the small saucepan. Bring to a boil, stirring to dissolve the sugar.

    Uses 1 cup sugar for the syrup · 1 cup water for the syrup

14. 14

    Step 14: Boil the actual sugar-water syrup for four to five minutes, stirring, until slightly thickened. Take the saucepan off the heat.

    Boil sugar syrup until slightly thickened · 5 minUses All the boiling sugar-water syrup

15. 15

    Step 15: Stir the full teaspoon rose water (1 tsp) and half-teaspoon lemon juice (½ tsp) into the cooked syrup.

    Uses All the cooked syrup · 1 tsp rose water · ½ tsp lemon juice

16. 16

    Step 16: Once the dessert is golden and crisp, remove it from the oven. Immediately pour all the prepared rose-and-lemon syrup evenly over the hot baked dessert.

    Uses The complete dessert once golden and crisp · All the finished syrup

17. 17

    Step 17: Allow the syrup to soak into the actual baked dessert, then cut into eight to ten portions and serve warm, or let it cool if preferred.

    Uses The complete finished dessert