I always thought this Cheat Knafeh was the real thing as a child. Mum made it week in, week out, and it quickly became a family favourite. This easy cheat knafeh recipe combines the comforting flavours of traditional knafeh with a simple, quick preparation. The crispy cornflake crumbs perfectly complement the creamy ashta filling, making it a delightful dessert for any occasion.
One of the best things about this recipe is its simplicity. You can make it the day before and store it in the fridge; it tastes just as good, if not better, the next day. This makes it a great option for preparing ahead of time when you have guests coming over or need a quick dessert ready. For more delicious variations, try my homemade Knafeh Dessert, made with stringy kataifi pastry and a sweet, creamy filling. If you prefer a compact version, you’ll love the cake variation. Also, explore my Date Delight Sandwiches recipe, a delicate and delicious sandwich-like dessert rich in Middle Eastern flavours with a sweetened ricotta filling between layers of dates, pistachio, or coconut.
Along with this tasty recipe, I’ve got some kitchen favourites to share! For this recipe, I absolutely love using Pyrex roasters. You can call me old school, but these are so versatile, from desserts to roasting, baking, and no-bake dishes. Pyrex roasters are a staple in my kitchen for their durability and versatility. You can find them here
Don’t forget, you can get 10% off your total purchase, even on sale items, at Dorsch Home using the code ‘roubasfood‘. Dorsch Home has you covered for all your kitchen essentials from pots and pans to baking appliances and tools.
Step 1. Make the Attir
To make the sugar syrup, place all sugar, water in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), add the lemon, lower the heat, and continue to simmer for approximately 5-7 minutes until syrup slightly thickens. add the rosewater, remove from heat and cool completely.
Step 2.
Preheat your oven to 180°C (350°F).
In a frypan over medium heat, combine the cornflake crumbs, icing sugar, and melted butter. Toss the mixture for about 5 minutes, just enough to change the colour slightly without toasting.
Step 3.
In a large saucepan, whisk together the milk, cream, semolina, cornflour, and caster sugar. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly. Continue cooking until the mixture thickens to a custard-like consistency. Once it boils and thickens, stir in the rosewater.
Spread half of the cornflake crumb mixture in a thin, even layer in a Pyrex or equivalent baking dish. Pour the ashta filling over the crumb layer, spreading it evenly. Finish by topping with the remaining cornflake crumb mixture.
Step 4.
Bake knafeh for 15 minutes until the top is golden. Remove from the oven and let it sit for at least 45-60 minutes before cutting.
Serve with attar syrup drizzled over the top.
Golden, crispy ashta filo parcels filled with luscious cream! These addictive treats can be enjoyed warm or cold—perfect for any occasion.
This moist namoura slice topped with Attir syrup is a family favourite. Perfect for gatherings and inspired by Middle Eastern flavours!
