Easy No Bake Knafeh Cups FalasteeniFoodie
Coat the bottom of a 9-inch baking pan with baking spray. Add a layer of the buttered shredded Phyllo dough to bottom of the pan, spread it firmly and evenly. Add a layer of the shredded mozzarella and ricotta cheese mixture. Top the cheese with a layer of the knafeh filling. Bake until bubbly and browned a little on the side and top- about 40.
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Press down both cheeses. Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan. In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves.
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While knafeh with cheese is the most popular, knafeh with walnuts (knafeh bil joz) is another option for those who prefer nuts. Prepare 2 cups of coarsely chopped walnuts mixed with 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Follow the same instructions for layering with walnuts rather than cheese.
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Layer 2 cups of shredded mozzarella cheese on top of the dough. Cover the cheese with another layer of shredded phyllo dough and press down firmly again. Bake the Knafeh in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy. While the Knafeh is baking, prepare the sugar syrup.
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Assembling. Preheat the oven to 200°C (400°F). Using a pastry brush, spread some of the extra butter on to a muffin tray. Make sure to coat the sides of the holes of the muffin tray as well. Put.
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Drizzle all over with homemade simple syrup and sprinkle with the crushed pistachios. To make the syrup, just combine 2 cups of white sugar with 2 cups of water. Stir together and bring to a boil then allow to simmer for 7 minutes until just slightly thickened. Make sure it is warm when pouring on the hot knafeh.
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Set aside to cool. Once cooled, add the ricotta and mix it in. In a saucepan, melt the stick of butter on medium-low heat and add the shredded knafeh dough. Mix for 6 to 8 minutes until crunchy. Remove from heat and let cool until the ingredients are room temperature. Line up some cups and start layering.
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Press the cheese into the tray on top of the dough. Add the last handful and spread thinly over the top. Bake for 15 to 20 minutes (the cheese will have melted). Remove from the oven and flip tray into a slightly larger tray/plate. Pour sugar syrup over knafeh. Sprinkle with crushed pistachio nuts.
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Brush the bottom of your baking pan with some of the remaininf melted ghee. Take half of the knafeh and spread it evenly. Press the knafeh using the bottom of another pan or a cup or a smaller plate. Press down and along the sides of the pan. Pour the Ashta (milk pudding) mixture.
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Instructions. Preheat oven to 400 degrees F. Cut fillo dough into pieces. Add knafeh coloring. Melt the butter, and add it to the dough. In a large bowl, mix coloring, butter, and filo dough by hand until the filo is fully coated, set aside. Cut the sweet cheese into thin rectangular pieces, and remove excess water by placing between paper towels.
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Top with the remaining kadaif and pack as tightly as possible. Bake for 50-55 minutes until the top is golden brown. If the top is browning too quickly, tent with foil. While the knafeh is baking, make the syrup by combining the sugar, water, and lemon juice in a medium pot. Bring to a simmer over medium-low heat.
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Shadin Hamdan, founder of Kanafa Cups, went for the latter, spending hours in the kitchen making the Middle Eastern dessert knafeh. You may have seen it before, spelled in a multitude of ways.
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How to make Knafeh cups with ice cream. Start by dividing the shredded phyllo dough (Knafeh) into 6 equal parts. Brush each part with melted butter or butter/oil combination. In a cup cake pan, roll the knafeh dough around until you form a nice cup. Bake in a preheated 350F oven until it is golden brown.
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Top with the remaining 1/2 cup knafeh dough evenly over the cheese layer across the pan. Cover with aluminum foil and bake at 450F for 30- 35 minutes, or until cheese bubbles and the edges are browned. Remove it from the oven, and run a knife along the edges to loosen the knafeh. Flip it into a larger or same-size pan.
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Cover each hole with more knafeh pastry. Press down so that it is sealed, but be gentle as you don't want the mixture to ooze out. Place in the oven for about 20-30 mins until the tops look golden brown. Once done, leave to cool and carefully flip over the muffin tray. The individual knafeh's should slide out.
