- 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
- Pistachios, chopped
- Orange Blossom, finely chopped
- Dried Roses
- Start by pre-heating the oven to 180C.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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