Ingredients
Makes 12
For the Knafeh
375g Antoniou Kataifi Pastry
125g unsalted butter, melted and clarified
150g fresh mozzarella, drained, coarsely chopped
150g firm mozzarella, grated
1/3 cup pistachios, finely chopped
For the syrup
1 and 1/2 cups sugar
1 and 1/2 cups water
1 tablespoon lemon juice
Method
For this Kataifi Pastry recipe, take your fresh chilled Pastry out of the fridge at least 2 hours before use to bring it up to room temperature in its packet.
Preheat oven to 180 degrees Celsius fan forced. Lightly grease a 12 hole muffin tin with butter.
Mix the two cheeses together in a bowl.
For the syrup
Stir sugar, water and lemon juice in a small saucepan over medium heat, until sugar dissolves. Allow to simmer gently for 7 minutes. Remove from heat and allow to cool.
For the knafeh
Tear the Kataifi Pastry into pieces, approximately 3cm long (or use a knife to cut it). Place in a large mixing bowl and pour the butter over it. Using your hands, massage the butter into the Kataifi until it is evenly and well coated. Fill each muffin tin hole with Kataifi, 3/4 of the way high. Press the Kataifi down and slightly outwards towards the sides. Repeat until the muffin tin is full.
Add one heaped tablespoon of the cheese mixture to the centre of each Knafeh. Top each Knafeh with the remaining Kataifi and press down each one firmly.
If there is any Kataifi Pastry leftover, make additional knafeh.
Bake for 30-40 minutes, or until the Pastry is golden. Remove from the oven and pour a tablespoon of syrup over each Knafeh. Transfer each Knafeh onto a serving plate, decorate with pistachio nuts and serve with extra syrup.
Knafeh is best enjoyed warm, as soon as it comes out fo the oven.
How to make individual Knafeh