Knafeh — a Middle Eastern dessert of crisp shredded pastry layered around a soft, stretchy cheese filling, baked golden and soaked in rose-scented syrup. Sweet and irresistible.
- 400g Knafeh
- 6 tablespoons Unsalted Butter
- 1 pinch Yellow Food Colouring
- 1 cup Mozzarella
- 1/4 cup Cream Cheese
- 1 1/2 cup Milk
- 2 tablespoons Corn Flour
- 1 cup Sugar
- 1 cup Water
- 1 tsp Rose Water
- 1/2 teaspoon Lemon Juice
Video
Preparation
- Roughly cut the knafeh pastry in a bowl, pour over the melted butter and yellow food colouring, and mix well with your hands.
- In a separate bowl, mix the milk, cream cheese, sugar and cornstarch well.
- Bring the milk mixture to the boil and, once thickened, turn off the heat and let it cool a little, then stir in the mozzarella.
- Make a base with half the pastry in a dish, pressing gently to level it. Pour the cheese mixture on top and level with a spoon.
- Cover with the other half of the pastry.
- Bake in a preheated oven at 200°C for about 20–25 minutes, until golden and crunchy on the surface.
- Meanwhile, dissolve the sugar in the water and boil for 4–5 minutes until slightly thickened, stirring, then stir in the lemon juice and rose water.
- Pour the syrup evenly over the knafeh as soon as it comes out of the oven, then serve.
