Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz knafeh (kataifi) pastry, thawed
• 6 tbsp unsalted butter, melted
• 1 pinch yellow food colouring (optional)
• 1 cup mozzarella, grated
• 1 1/2 cups milk
• 4 tbsp sugar, for the filling
• 2 tbsp cornflour
• 1/4 cup cream cheese
• 1 cup sugar, for the syrup
• 1 cup water
• 1 tsp rose water
• 1/2 tsp lemon juice

Method

1. First make the syrup: heat the sugar and water in a small pan, stirring until the sugar dissolves, then simmer for 5 minutes. Stir in the lemon juice and rose water and set aside to cool completely.
2. Heat the oven to 350°F. Make the filling: whisk the cornflour and the filling sugar into the cold milk in a pan, then heat, stirring constantly, until it boils and thickens to a custard. Take off the heat and beat in the cream cheese until smooth. Set aside.
3. Shred the knafeh pastry into short strands with your fingers or scissors. Stir the food colouring into the melted butter if using, pour it over the pastry, and rub it through until every strand is coated.
4. Press two-thirds of the pastry firmly and evenly into a greased 9 in round baking pan, bringing it slightly up the sides. Spread the custard filling over it, leaving a small border, and scatter the mozzarella on top. Cover with the remaining pastry and press down gently.
5. Bake for 30 to 35 minutes, until deeply golden and crisp.
6. As soon as it comes out of the oven, pour the cold syrup evenly over the hot knafeh and leave it to soak in for 10 minutes. Serve warm, cut into wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).