Ingredients
Method
Step 1.
- Preheat oven to 180° degrees
- To make the sugar syrup; place sugar and water in a small saucepan on medium to low. Once the sugar dissolves, squeeze in the lemon juice and continue to boil for a further 5 minutes or until the syrup slightly thickens.
- Stir in orange blossom water and remove from heat. Allow to cool completely.
Step 2.
- To make the creamy filling, add milk, cornflour, semolina, and sugar into a saucepan. Whisk continuously over medium heat. Once the mixture slightly thickens, add orange blossom water.
- Remove from heat and allow to cool. Refrigerate for a few hours for the mixture to set. Once set, add the reduced-fat cream- whisk well until smooth.
Step 3.
- Place kataifi pastry into a large bowl. Shred by gently pulling threads of pastry apart with your hands. Pour combined melted ghee and butter over the pastry and mix well, making sure that each shred of pastry is covered in the ghee and butter mixture. Continue to gently pull apart the kataifi pastry.
Step 4.
- I highly recommend you use patty pans in the tin (I know I haven't used them here but I do most times - See Notes from Rouba) otherwise grease the muffin tin with melted butter
- Divide ⅓ of the pastry into the base of a muffin tray. Bake for 10 minutes or until the pastry is golden.
Step 5.
- Evenly divide the creamy ashta filling into the tin. Top evenly and generously with the remaining pastry.
- Bake in a preheated oven for 20 minutes or until golden brown.
Step 6.
- Once Knafeh is ready, rest for 5 minutes and gently remove it from the tin. Drizzle with the orange blossom syrup (about 1 tablespoon each or more if you wish).
- Garnish with pistachio and rose Petals
8 Responses
I was looking for authentic and easy way to make the Recipe and came across this recipe card, Each Step is well Pictured and explained , there is also a video of this on roubas youtube channel.
This is now a Go to Recipe at my home if we have special occasion.
if anyone is looking to make this …i would surely say just follow the recipe as step well explained and enjoy Knafeh
Hi Manali, This made my day!! So happy it’s become your go-to for special occasions — that’s everything. And yes, follow the recipe, it really does work! Enjoy every bite 🙏😊
This recipe in which my journey started with rouba. I have been using this recipe ever since and every Ramadan/Eid my family looks forward to this. Thank you Rouba.
Hi Rumena, I only just saw this and I’m so sorry for the late reply — but oh my goodness, this made my heart so full! Three years of Ramadan and Eid with this recipe, and your family looking forward to it every year… that is truly the best thing I could ever hear. Thank you so much for this 🙏🥹
“Reduced fat cream”… is that sour cream or cream cheese???? Thanks!
Reduced fat cream” is similar to Ashta in texture—light, creamy, and smooth. You’ll usually find it on the shelves in the long-life dairy section, in a tin or carton, alongside products like condensed milk and evaporated milk. It’s different from sour cream or cream cheese, as it’s not tangy or thick but more like a lighter version of regular cream.
hi rouba i don’t have reduced fat cream in my country what should i use
Hi Salma, I feel like I replied but the system is telling me I didnt! Apologies… leave it out or use a can of ashta cream if available but ihave also made it without too… the reduced fat cream or ashta give it more richness.