Knafeh with Cream Filling

Name: Knafeh with Cream Filling
Ingredients: 1/2 lb knafeh pastry (about 225 grams); 3 1/2 oz unsalted butter (about 100 grams); 1/4 cup vegetable oil (60 ml); For the cream filling:; 4 cups milk (960 ml); 1 cup milk (240 ml); 1 cup heavy cream (240 ml); 6 mastic pieces; Pinch sugar; 6 tablespoons cornstarch (about 48 grams); 6 tablespoons sugar (about 75 grams); 1 tablespoon orange blossom water (15 ml); 1 tablespoon rose water (15 ml); For garnish:; rosemary; strawberry-flavored gelatin dessert; almonds

Wasafat_loulou @wasafat_loulou

طرابلس /لبنان

Knafeh with Cream Filling

Wasafat_loulou @wasafat_loulou

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Ingredients

1/2 lbknafeh pastry (about 225 grams)
3 1/2 ozunsalted butter (about 100 grams)
1/4 cupvegetable oil (60 ml)
For the cream filling:
4 cupsmilk (960 ml)
1 cupmilk (240 ml)
1 cupheavy cream (240 ml)
6mastic pieces
Pinchsugar
6 tablespoonscornstarch (about 48 grams)
6 tablespoonssugar (about 75 grams)
1 tablespoonorange blossom water (15 ml)
1 tablespoonrose water (15 ml)
For garnish:
rosemary
strawberry-flavored gelatin dessert
almonds

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Steps

1

Wrap the knafeh pastry around a wooden spoon to form circles. Grease a baking dish with a little oil and butter, then place the knafeh circles in the dish. Bake until golden brown.
2

Combine the milk, heavy cream, and sugar in a saucepan. Stir until the sugar dissolves.
3

In another pot, mix the additional cup of milk with the cornstarch. Stir well, then place over heat and stir constantly. When it starts to warm, add the milk and cream mixture. Continue stirring until the mixture thickens and becomes smooth.
4

Pour the cream filling into cups and let cool before serving.
5

Prepare the strawberry gelatin dessert according to package instructions.
6

Remove the baked knafeh cups from the oven once golden. Fill each with the cream filling and a little strawberry gelatin. Garnish with rosemary and almonds.