Knafeh À La CrÈme Recipes

KUNAFA RECIPE

Steps:

• In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
• Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
• Turn heat off and let it cool completely and come to room temperature. Note4
• 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. Note4
• In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
• Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
• Place shredded knafeh in a bowl and proceed with the other half.
• Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
• Preheat your oven to 350F.
• Brush a 10" round pan with some of the melted ghee. Note5
• Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
• Pour the pudding mixture topping it with the grated cheese if using.
• Spread the filling evenly leaving about half an inch from the sides.
• Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
• Pour the remaining ghee evenly on top.
• Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
• Pour cooled syrup over while hot and let it rest for 10 minutes.
• If you want invert on a serving platter and garnish with crushed pistachios.Note6

KNAFEH à LA CRèME

Steps:

• To make the syrup: Boil the sugar, 1 1/4 cups water and lemon juice for 10 to 15 minutes, then add the orange-blossom water. Let it cool, then chill in the refrigerator.
• For the filling, mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil. Add the rice-flour paste to the boiling milk, stirring vigorously with a wooden spoon. Leave on very low heat and continue to stir constantly until the mixture thickens, being careful not to let it burn. Add the sugar and orange-blossom water and stir well. Refrigerate until cool before adding the heavy cream and mixing well.
• Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together. Pour the melted butter over it and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter.
• Spread half the pastry at the bottom of a 12-inch pie pan. Spread the cream filling over it evenly and cover with the rest of the pastry. Press down and flatten with the palm of your hand. Bake at 350 for about 45 minutes. Then raise the temperature to 425 for about 15 minutes until the pastry colors slightly.
• Just before serving, run a sharp knife around the edges of the pie to loosen the sides and turn out onto a large serving dish. Pour the cold syrup all over the hot knafeh, and sprinkle the top with chopped pistachios. (You could also pour half the syrup before serving and pass the rest around for everyone to help themselves to more.)

KUNEFE

Steps:

• For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
• For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
• Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
• Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.

KNAFEH À LA CRÈME

Steps:

• To make the syrup: Boil the sugar, 1 1/4 cups water and lemon juice for 10 to 15 minutes, then add the orange-blossom water. Let it cool, then chill in the refrigerator. 2. For the filling, mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil. Add the rice-flour paste to the boiling milk, stirring vigorously with a wooden spoon. Leave on very low heat and continue to stir constantly until the mixture thickens, being careful not to let it burn. Add the sugar and orange-blossom water and stir well. Refrigerate until cool before adding the heavy cream and mixing well. 3. Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together. Pour the melted butter over it and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter. 4. Spread half the pastry at the bottom of a 12-inch pie pan. Spread the cream filling over it evenly and cover with the rest of the pastry. Press down and flatten with the palm of your hand. Bake at 350 for about 45 minutes. Then raise the temperature to 425 for about 15 minutes until the pastry colors slightly. 5. Just before serving, run a sharp knife around the edges of the pie to loosen the sides and turn out onto a large serving dish. Pour the cold syrup all over the hot knafeh, and sprinkle the top with chopped pistachios. (You could also pour half the syrup before serving and pass the rest around for everyone to help themselves to more.)