Rich & creamy keshta with molten mozzarella sandwiched in a sweet and crunchy knafeh pastry topped with pistachio chunks and drizzled with simple syrup. This single serving knafeh cupcakes is out of this world.
Hello my beautiful food lovers! I’m sorry I haven’t been consistent with my posts but I had so much going on and couldn’t manage to share with you delicious and exiting recipes. But I’m back and ready to have a one-to-one date with you guys so we can enjoy great food together.
If you’ve ever been to the middle east, specifically to Jordan and Palestine, it’s more likely that you’re familiar with knafeh and tried it at the very beginning of your trip! Knafeh is the most iconic and traditional dessert in both Jordan and Palestine although it was first originated in the cit of Nablus. It made of shredded kataifi pastry (knafeh dough) with a molten cheese layer underneath, sprinkled with fresh chopped pistachios and drizzled with sweet simple syrup. So let me introduce you properly to knafeh and how I twisted the recipe into a modernized version that can be served for single servings.
The main ingredient in knafeh is sweet unsalted cheese and if you can’t seem to find that then fresh mozzarella is the best substitute. I wanted to take these cupcakes to the next level by adding some keshta along with the cheese to give it this extra creaminess.
P.S: if you’re using fresh mozerella cheese, make sure that it’s salt-free or soak it in water for some time to make sure that you got rid of the salt in it.
The recipe is easy to follow with simple ingredients and take so little time to get these molten knafeh cupcakes!
Melt some butter after preheating the oven to 200°C. Meanwhile, either with a knife or the old way using both of your hands, shred the kataifi dough to 2-3 cm long pieces. Grease the shredded kataifi dough with the melted butter very well. In a cupcakes pan, place half of the kataifi mixture and try to spread it a little bit to the sides of the cups then add the mozzarella layer in the center and top it with keshta and sprinkle some cinnamon on top (this is my secret ingredient 😉 ). Add the rest of the kataifi dough on top of each cup and make sure that the mozzarella and keshta aren’t placed on the edges or outside of the kataifi dough. Cheese and cream can get burnt easily and they would create a mess! Bake these beauties from 17 to 20 minutes or until they’re golden brown.
While these Arabian bite size delicacies are being baked, make sure to prepare your simple syrup. This is quite easy as well, just mix 1 cup of water with 1 3/4 cup of sugar and 1 tsp of lemon juice on a small pot and let it simmer until slightly sticky.
Get the knafeh cupcakes from the oven and drizzle some of the simple syrup on top and sprinkle some chopped pistachios … Ta DAAA! You’re ready to dig in! Serve them immediately to get the best indulgence results.
I enjoy sharing my recipes with you specially if they were from my culture. I hope that when you try this recipe, whether for the first time or it’s a classic favorite that it will become a favorite to you as it is to me and to all Jordanians.