Ingredients
Method
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.
2 Responses
Hello!
I love your recipe! Just followed you on Insta. Just a quick question – is this served hot or cold and after its made and cooled to room temperature, it needs to be refrigerated? Thank you so much x
Hi Sameera,
Thank you so much! Honestly you can have it warm or at room temperature. It’s very personal. I usually just pop mine into the oven on 170 degrees just for 10 or minutes to warm it up. my boys use the microwave and being honest i have a whole piece just picking at it from the fridge (too honest haha)