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Mini Knafeh Cups with Rose Petal Jam
Follow Amnah | @eatkubbaAnother 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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Ingredients
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
- 1 tbsp. Tazah Orange Blossom Water
- 1 tbsp. Tazah Rose Water
- 1 tsp Lemon Juice
- 2 cups Sugar
- 1½ cup Water
Garnish
- Crushed Pistachios
- Tazah Rose Petal Jam
Instructions
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!
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