Knafeh Muffins
Jul 10, 2023
"Knafeh (also spelled kanafa, kunafa, kanafeh, or knafe) is a wonderful shredded phyllo (kataifi) dessert that is common in much of the Middle East. My family would traditionally eat knafeh during the Jewish holiday of Shavuot, when it is customary to eat dairy foods. This dessert is that perfect combination of sweet, from the flavored syrup, and savory, from the gooey cheesy center. These mini knafeh are perfect bite-size snacks and a fun way to enjoy something that is more traditionally made as a larger cake." -- Brad
This recipe was shared by Brad in Episode 4 of Season 2 of The Great American Recipe.
This recipe was shared by Brad in Episode 4 of Season 2 of The Great American Recipe.
- Course
- Dessert
Tags
Ingredients
For the Knafeh:
- 1 (1-pound) package frozen kataifi (such as Apollo), thawed
- 1¾ cups (3½ sticks) unsalted butter, melted
- 2½ teaspoons salt
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- ¼ teaspoon ground cardamom
- 3 cups sugar
- 1 tablespoon lemon juice
- ½ teaspoon orange blossom water or rose water
- 1 cup water
For the Garnishes (optional):
- Dried rose petals
- Chopped pistachios
- Fennel pollen
Instructions
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Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins.
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Cut the kataifi into 1- or 2-inch strips and put in a bowl. Add the melted butter and salt. Using your hands, mix the kataifi and butter, tossing it to evenly coat the dough with the butter and break up any clumps.
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Put about 1 tablespoon of the dough mixture in the bottom of each prepared muffin cup. Press the mixture down to form an even layer on the bottom.
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In a separate bowl, combine the ricotta, mozzarella, and cardamom, stirring until evenly combined. Divide the ricotta mixture evenly on top of the dough mixture in the muffin cups, 1½–2 tablespoons per cup.
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Divide the remaining kataifi dough evenly among the muffin cups and press the tops down firmly to cover the ricotta mixture and form a flat top.
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Bake for about 30 minutes, until golden brown.
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While the knafeh are baking, make the syrup. Combine the sugar, lemon juice, orange blossom or rose water, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and cook until it thickens, about 15 minutes. Allow to cool slightly.
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Once the knafeh are done baking, remove them from the oven and pour the syrup evenly over each knafeh while still hot.
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Optional: Garnish with rose petals, pistachios, and fennel pollen and serve warm.