A delicious twist on a beloved classic, these knafeh cupcakes are the perfect bite-sized Arab dessert. Instead of a cheese filling, these cupcakes feature a creamy 'qashta' in the centre that mixes perfectly with the crispy knafeh on the outside. Drizzled in a sweet rosewater syrup, these will definitely become the dessert to satisfy your sweet tooth!
- 350 gram / 1 ½ cup shredded knafeh dough at room temperature (Cedar Kataifi Shredded Dough)
- 250 gram / 1 cup melted butter
- 1 tsp orange food colouring
- 120 gram/ ¾ of Puck Thickened Creamy Product can (Ishta)
- 250ml / 1 ¼ cup milk
- 3 tbsp cornstarch
- 235ml / 1 cup water
- 260 grams / 2 cups sugar
- 1 tbsp rosewater
- Mix milk and cornstarch in a saucepan, let it boil on medium heat and stir occasionally. Once it thickens, mix in the Puck cream until well combined. Remove the kishta from the stove top and let cool in a bowl, then place it in the fridge for at least three hours.
- Take the long knafeh dough and use your hands to rip it into fine, small pieces. Microwave butter in a bowl. Once melted, add in food colouring and mix until all combined. Preheat the oven to 350 degrees fahrenheit. Pour the butter mixture over the shredded knafeh dough and mix thoroughly until all of the dough is an orange colour.
- Begin adding some of the dough into the cupcake baking tray, filling only halfway. Using the bottom of a cup, press down on the dough to flatten it and provide room for the filling. Add in the kishta filling in the centre, approximately 1 tsp for each cupcake. Place the leftover knafeh dough over the kishta and repeat the flattening method using a cup. Place in the oven to bake for 25-30 minutes or until golden.
- While it cooks, prepare the attar syrup by boiling the water, sugar and rosewater. Remove the pan from the oven and drizzle each cupcake with as much syrup as you desire. Flip the tray and remove the cupcakes, garnish with crushed pistachios and serve while hot.