Knafeh with Cream

These bite-sized Middle Eastern desserts are a perfect combination of crispy knafeh, soft and silky Puck Cream and a generous drizzle of orange blossom.

  • DIFFICULTY Medium
  • COOKING TIME < 1 hour
  • CUISINE Arabic
  • A RECIPE FROM PUCK

Main Ingredients

  • 250 Grams (gm) Butter, salted
  • Lurpak Cooking Mist, for baking
  • 450 Grams (gm) Knafeh Pastry Dough
  • 4 Inch Circular Baking Molds

For the Syrup

  • 2 Cups Sugar
  • 2 Tablespoons Orange Blossom Water
  • 2 Tablespoons Lemon Juice
  • 1 ¼ Cups Water

For the Cream Filling

  • 1 Cup PUCK Thick Cream
  • 3/4 Cup PUCK Whipping Cream
  • 1 Tablespoon Orange Blossom Water
  • 4 Tablespoons Sugar

For Serving

  • Pistachios, chopped
  • Orange Blossom, finely chopped
  • Dried Roses

Instructions

Step

1
Start by pre-heating the oven to 180C.

Step

2
Once the knafeh pastry has been thawed out and  brought  to  room  temperature, loosely  separate  the  strands  in  a  large  bowl  and  mix  in  the  melted  butter.

Step

3
Spray  some  cooking  mist  and  run  through  the  strands  with  your  fingers gently making sure the strands don’t stick to each other and are evenly coated. 

Step

4
Line a baking tray with baking paper and cover lightly with cooking spray. Set the circular molds, an inch apart from each other and gently fill them out roughly 2cm high with the knafeh pastry.

Step

5
Tap  down  lightly  without  putting  too  much  pressure and  cook  for  20-30   minutes or  until  they  turn  a  beautiful  golden  brown.  Set  aside  the  discs  of Knafeh strands and allow to cool. 

Step

6
For the filling, whip Puck Whipping Cream together with the sugar until it reaches soft peaks. Fold in the Puck Thick Cream and orange blossom water till it is evenly incorporated. Allow to chill in the refrigerator for at least 1 hour. 

Step

7
To make the syrup, boil the sugar in 1 ¼ cups of water and lemon juice for 15 minutes. When the sugar has completely dissolved add in the orange blossom water and allow to chill in the refrigerator. 

Step

8
To serve start with 1 layer of knafeh disc, drizzled with one tbsp. of syrup. Prop a dollop of the filling and sandwich together with another knafeh disc on top. Drizzle with another tbsp. of syrup, some chopped pistachios and few shreds of orange blossom

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