Knefe Cupcakes
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!
