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How to make Knafeh cups with ice cream. Start by dividing the shredded phyllo dough (Knafeh) into 6 equal parts. Brush each part with melted butter or butter/oil combination. In a cup cake pan, roll the knafeh dough around until you form a nice cup. Bake in a preheated 350F oven until it is golden brown.
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Press the cheese into the tray on top of the dough. Add the last handful and spread thinly over the top. Bake for 15 to 20 minutes (the cheese will have melted). Remove from the oven and flip tray into a slightly larger tray/plate. Pour sugar syrup over knafeh. Sprinkle with crushed pistachio nuts.
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Brush the bottom of your baking pan with some of the remaininf melted ghee. Take half of the knafeh and spread it evenly. Press the knafeh using the bottom of another pan or a cup or a smaller plate. Press down and along the sides of the pan. Pour the Ashta (milk pudding) mixture.
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Coat the bottom of a 9-inch baking pan with baking spray. Add a layer of the buttered shredded Phyllo dough to bottom of the pan, spread it firmly and evenly. Add a layer of the shredded mozzarella and ricotta cheese mixture. Top the cheese with a layer of the knafeh filling. Bake until bubbly and browned a little on the side and top- about 40.
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While knafeh with cheese is the most popular, knafeh with walnuts (knafeh bil joz) is another option for those who prefer nuts. Prepare 2 cups of coarsely chopped walnuts mixed with 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Follow the same instructions for layering with walnuts rather than cheese.
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Baking the Knafeh. Preheat the oven at 350F (or 175C). Grease the bottom and sides of a ramekin with room temperature butter (mixed with a little food colouring first, optional). Sprinkle a tablespoon's worth of dough and press down with the back of a spoon into a thin even layer.
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Set aside to cool. Once cooled, add the ricotta and mix it in. In a saucepan, melt the stick of butter on medium-low heat and add the shredded knafeh dough. Mix for 6 to 8 minutes until crunchy. Remove from heat and let cool until the ingredients are room temperature. Line up some cups and start layering.
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Pour the cheese mixture over the knafeh dough in the prepared pan, and smooth the top. Place in the oven and bake for 30-40 minutes, or until the knafeh is deep golden brown. Remove from the oven and cool for 15 minutes. Turn the knafeh out onto a platter and drizzle with ¼ cup of orange blossom syrup.
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Cover each hole with more knafeh pastry. Press down so that it is sealed, but be gentle as you don't want the mixture to ooze out. Place in the oven for about 20-30 mins until the tops look golden brown. Once done, leave to cool and carefully flip over the muffin tray. The individual knafeh's should slide out.
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Assembling. Preheat the oven to 200°C (400°F). Using a pastry brush, spread some of the extra butter on to a muffin tray. Make sure to coat the sides of the holes of the muffin tray as well. Put.
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Top with the remaining 1/2 cup knafeh dough evenly over the cheese layer across the pan. Cover with aluminum foil and bake at 450F for 30- 35 minutes, or until cheese bubbles and the edges are browned. Remove it from the oven, and run a knife along the edges to loosen the knafeh. Flip it into a larger or same-size pan.
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Grease a round 11-inch pan. Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes.
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Instructions. Preheat oven to 400 degrees F. Cut fillo dough into pieces. Add knafeh coloring. Melt the butter, and add it to the dough. In a large bowl, mix coloring, butter, and filo dough by hand until the filo is fully coated, set aside. Cut the sweet cheese into thin rectangular pieces, and remove excess water by placing between paper towels.
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Shadin Hamdan, founder of Kanafa Cups, went for the latter, spending hours in the kitchen making the Middle Eastern dessert knafeh. You may have seen it before, spelled in a multitude of ways.
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Top with the remaining kadaif and pack as tightly as possible. Bake for 50-55 minutes until the top is golden brown. If the top is browning too quickly, tent with foil. While the knafeh is baking, make the syrup by combining the sugar, water, and lemon juice in a medium pot. Bring to a simmer over medium-low heat.
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