I served this at our last house concert and got rave reviews. It may look difficult BUT if you make the few adjustments that I made, I think that it is even better than the original.
- Where to get Ingredients: purchase at either Amir Roastery in Kanata OR Istanbul Food Mart, both in Katimavik.
- Instead of the cream filling I bought Pisti Pistachio Cream and used that.
- I had leftover Knafew (strands of phyllo which I then gently broke up in my food processor) and pistachio cream which I mixed together and after removing the pit from medjool dates gently stuffed them. Amazing!
Ingredients
For the syrup:
- 2 cup granulated sugar
- 1 1/4 cup water
- 1/4 cup honey
- 1 tsp lime juice
For flavouring the syrup:
- 1 tbsp orange blossom water or rose water
- 1 tsp vanilla extract
For the cream filling:
- 2 cups whole milk
- 3-4 tbsps corn starch
- 8 oz sweet cheese
For the knafeh:
- 1 lb knafeh
- 1 cup ghee
Method:
Make the syrup:
- In a saucepan over medium-high heat add sugar, water, honey and your flavourings, stir to combine.
- Bring to a boil and add the lemon juice. Turn heat down and let it simmer for 10 minutes.
- Turn heat off and let it cool completely and come to room temperature.
Make the filling:
- In a saucepan whisk together cold milk and cornstarch until dissolved.
- Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
- Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
Make the knafeh:
- In a microwave-safe bowl or in a small saucepan, melt ghee and let cool so you can handle.
- Take one half of the thawed knafeh and pulse in your food processor but do not turn into a powder.
- Place shredded half in bowl and proceed with the other half.
- Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread ghee evenly.
- Preheat your oven to 350°F.
- Brush a 10″ round pan with some of the melted ghee.
- Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and sides.
- Pour the pudding mixture topping it with the grated cheese.
- Spread the filling evenly leaving about half an inch from the sides.
- Top with the remaining half of the knafeh, spread evenly with your fingertips.
- Pour remaining ghee over top.
- Bake in the middle of the oven for 30 minutes until side turn brown then it up to brown at the top of the oven for 10 to 15 minutes.
- Pour cooled syrup over while hot and let it rest for 10 minutes
- Invert on a serving platter and garnish with crushed pistachios.
Let us know if you give this recipe a try? Will you try my version or the original? Let us know in the comments!