Kanafeh

By The Lebanese Plate · 90 min

Ingredients

Instructions

1. In a medium saucepan, combine the semolina, sugar and cream. Pour in the milk, keeping about 100ml aside.
2. Stir the cornflour into the reserved 100ml of milk until fully dissolved, then add it to the saucepan.
3. Set the pan over medium heat and whisk constantly until it reaches a boil. Lower the heat and keep whisking, without stopping, for about 10 to 12 minutes until thick like custard.
4. Take the custard off the heat and set it aside.
5. Preheat the oven to 180°C.
6. Toss the kataifi pastry with the melted butter until every strand is evenly coated.
7. Grease a muffin tin. Press a handful of the buttered pastry over the base and sides of each cup.
8. Put a few pieces of chopped mozzarella into each cup, then spoon in some custard.
9. Close each cup with a brush of the extra melted butter.
10. Bake for 25 to 30 minutes, until the pastry is golden. Serve warm topped with pistachios, rose petals and a drizzle of sugar syrup.

Summarized from The Lebanese Plate's video. Watch it for the details.

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CheeseMilkCreamMozzarella cheesePistachioOrangeSemolina