Mini Knafeh / Kunafa:

Name: Mini Knafeh / Kunafa:
Yield: 24 servings
Cuisine: British
Ingredients: 2 cups mozzarella cheese grated; 1 cup fresh ricotta cheese; 1 cup ghee or clarified butter, melted; 1/2 tsp kosher salt; Orange,red or yellow food coloring (choice) preferably oil-based or powder (optional); 1 lb. fresh or frozen, thawed kataifi (shredded phyllo pastry); 1 cup (200 g) sugar; 1 tsp fresh lemon juice; 1 tsp rose water (optional); 1/4 cup raw pistachios, finely chopped or crushed (if you are nuts allergic so you can skip this); 1/4 cup dried rose petals (optional); Muffin pan / tray

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Middle Eastern dessert knafeh is usually made in a large round tray, here it’s baked in a muffin tin so that every serving contains more crispy-crunchy.

#knafeh #miniKnafeh #dessert #MiddleEastern #sweet #sweetTreat #sweettooth #kunafa

Middle Eastern dessert knafeh is usually made in a large round tray, here it’s baked in a muffin tin so that every serving contains more crispy-crunchy.

#knafeh #miniKnafeh #dessert #MiddleEastern #sweet #sweetTreat #sweettooth #kunafa

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Middle Eastern dessert knafeh is usually made in a large round tray, here it’s baked in a muffin tin so that every serving contains more crispy-crunchy.

#knafeh #miniKnafeh #dessert #MiddleEastern #sweet #sweetTreat #sweettooth #kunafa

Middle Eastern dessert knafeh is usually made in a large round tray, here it’s baked in a muffin tin so that every serving contains more crispy-crunchy.

#knafeh #miniKnafeh #dessert #MiddleEastern #sweet #sweetTreat #sweettooth #kunafa

Saved

Ingredients

24 servings

2 cupsmozzarella cheese grated
1 cupfresh ricotta cheese
1 cupghee or clarified butter, melted
1/2 tspkosher salt
Orange,red or yellow food coloring (choice) preferably oil-based or powder (optional)
1 lb.fresh or frozen, thawed kataifi (shredded phyllo pastry)
1 cup (200 g)sugar
1 tspfresh lemon juice
1 tsprose water (optional)
1/4 cupraw pistachios, finely chopped or crushed (if you are nuts allergic so you can skip this)
1/4 cupdried rose petals (optional)
Muffin pan / tray

Saved

Steps

1

Place a rack in middle of oven; preheat to 190°C /375° F. Mix mozzarella and ricotta in a medium bowl to combine; set aside.
Place melted ghee / melted butter and salt in a small bowl. Add food coloring, if using, mix well and set aside
2

Using a sharp knife, cut kataifi into 1" pieces and place in a large bowl. Tear strands apart with your hands to separate. Using gloves if desired (the food coloring can stain your hands), pour ghee mixture over kataifi and toss and rub strands until completely coated in butter / ghee. (If using water-based food coloring, it may take some extra time to fully disperse it.)
3

Working one at a time, scoop about 1/4 cup kataifi mixture into each cup of 2 standard 12-cup muffin pans. Using your hands, pack into cups and create a well for cheese mixture (it should look similar to a bird’s nest). Place a heaping 1 Tbsp. cheese mixture into each well, doing your best to keep cheese centered and away from sides of pan.
4

Divide remaining kataifi mixture among muffin cups (about a packed 1 Tbsp. each) and press down on it with your palm or a spoon to pack. Kataifi mixture should be level or almost level with top of pan and cheese mixture should be barely visible. Bake until crisp, 15–20 minutes.
5

🌻SUGAR SYRUP:
Meanwhile, bring sugar, lemon juice, rose water (if using), and 3/4 cup water to a boil in a small saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved, about 3 minutes. Remove pan from heat; set syrup aside.
6

Remove knafeh from oven. Place an inverted baking sheet over a muffin pan and carefully flip over to unmold knafeh. Repeat with second muffin pan and another baking sheet.
7

🌻To serve:
spoon 1–2 Tbsp. reserved syrup over each warm knafeh; top with pistachios and dried rose petals (if using).
Do ahead: Knafeh can be formed 3 months ahead. Tightly wrap muffin pans in plastic and freeze.