"Cupcake like shredded phyllo dough stuffed with cream (ashta)"
Mini Knafeh
5
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Prep time: 45mins
Cook time: 45mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 package Shredded Phyllo Dough
- 1 cup Ghee/Butter
- 1 cup Attar/Honey
- 1 quart Half & Half
- 1 16 (ounce) bag slices White Bread
- 1/2 cup Sugar
- 1 Orange Blossom Water
Method
Step 1
To make the Ashta, remove the edges from the bread and keep only the white part. Place the bread in a pot on the stovetop. Pour the half and half and add the sugar. Use a hand mixer to purée the mixture. Cook on low to medium heat until it bubbles. Add the orange water and mix. Take the pot off the stovetop and let it sit till it cools. Refrigerate for several hours before use.
Step 2
Cut the shredded phyllo dough into big two inches. Add 3/4 cup of the ghee/butter over the dough and mix well using your hands. Use the other ghee/butter to coat the cupcake pan and to place some on top of the knafe once assembled. Place a good amount of the dough in each cup and press with your fingers in the middle to leave room for the Ashta. Add the Ashta and place some shredded dough on top to cover. Coat with the ghee and bake at 375F for 30 minutes or until golden brown on the sides. Broil the top for 1-2 minutes so that it’s not white (even though it won’t show once flipped on a plate/platter).
Step 3
Pour attar or honey on top, and bon appétit 😋