Mini Knafeh Cups with Rose Petal Jam

Amnah Mohammad
Follow Amnah | @eatkubba
Another fan-favorite recipe, Knafeh cups! Served warm, the melted cheese with Tazah Orange Blossom and Rosewater aromas takes you right to the Middle East. I love to garnish Knafa cups with crushed pistachios and Tazah Rose Petal Jam. Serve with black tea and enjoy!
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For the Lemon Cake

  • 16 oz Zimi Kataifi Dough 1 package
  • 1 cup Melted Butter
  • ½ cup Mozzarella
  • ½ cup Syrian Cheese
  • 1 pint Heavy Whipping Cream
  • 1 tbsp. Tazah Orange Blossom Water
  • 1 tbsp. Tazah Rosewater
  • 2 tbsp. Corn Starch

For the Sugar Syrup


  • Crushed Pistachios
  • Tazah Rose Petal Jam


For the Dough

  • Melt butter and shred the Katifi Dough.
  • Make sure everything is coated with butter.

For the Ashta

  • Combine heavy whipping cream and corn starch.
  • Whisk until well combined then place on a burner over medium-high heat.
  • Mix until the Ashta thickens.
  • Remove from heat and whisk in Tazah Orange Water and Tazah Rose Water.

For the Cheese

  • Chop mozzarella and Syrian cheese into small cubes.
  • Assemble grease a muffin pan with butter or oil
  • Add 2-3 tablespoons of kataifi dough for the base layer.
  • Add few chunks of cheese and ashta.
  • Top with 2- 3 tablespoons of katifi dough.
  • Press dough gently.

For the Sugar Syrup

  • On high heat, combine sugar and water.
  • Once it reaches a rolling boil, add lemon juice, Tazah Rosewater, and Tazah Orange Blossom Water.
  • Keep at a rolling boil for 10 minutes.
  • Remove from heat.
  • Bake for 25 minutes at 350° F.
  • Broil for 2-5 minutes in the end for a golden color.
  • Cool for a few minutes.
  • Place a large baking tray over the muffin tins and flip.
  • Drizzle sugar syrup to your liking.
  • Garnish with pistachios and Tazah Rose Petal Jam.
  • Serve and enjoy!


Keyword knafeh, knafehcups, rosewater
Amnah Mohammad
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