Knafeh is a favorite in my home. I love to make it for special occasions and my family loves to eat it! Sometimes though, big slices are just too heavy and that is why I have given you the option of making cute little Knafeh cupcake bites! They are so easy to make and taste delicious!
1 package Ziyad Shredded Kataifi Dough
1/2 cup Butter (1 stick – melted)
1 tsp Ziyad Knafeh Dye
2 can Ishta (Sweet Cream), this can be found at any local Middle Eastern Grocery Store
3 tbsp Sugar
1 package Zdan Sweet Cheese
1/2 cup Finely Shredded Mozzarella Cheese
1 ¼ cup Sugar
1 ½ cup Cold Water
¼ tsp Lemon Juice
Mix sugar and water together in a small saucepan
Bring to a boil and leave on medium-low heat for about 10-15 minutes
Squeeze a few drops of lemon or add in ¼ tsp lemon juice to help thicken it and hold the syrup together. Remove from stove top and set aside to cool.
**Note: syrup must be room temperature before topping on this or any dessert. Otherwise desserts will not hold.
Using a food processor, pulse the Kataifi dough until they are about the size of long grains of rice, transfer into a big bowl.
Mix the knafeh dye with the melted butter until it turns reddish/orange.
Pour the butter mix over the shredded dough. Using your hands mix the butter and dough together making sure to rub them well and ensure that the butter is soaked in all of the dough.
Make the cheese mix by crumbling the sweet cheese in a bowl. Add in the Ishta and sugar and mix well.
Divide the shredded dough mix in half and in a mini muffin tin or a cupcake tin, begin by pressing a little of the shredded dough in the bottom of each cup
Spoon about ½ tablespoon of the cheese mix in
Sprinkle the remaining dough across the top of all the cupcakes to seal
Bake at 350 degrees for about 20-25 minutes or until the edges become golden
Remove and allow to cool in the pan for 3-4 minutes
Gently, without cutting into the cupcake, scoop each one out or if you can, flip the entire tray onto a board to remove them all at the same time
Transfer into desired serving dish and drizzle the sweet syrup on stop. Make sure it is enough that they are completely covered.
Sprinkle the crushed pistachios on top and serve!