Knafa Cupcakes
One of the most traditional Middle Eastern desserts with a tiny twist! Knafa — layered with a mix of melted cheese, covered in shredded and bright orange phyllo dough, drenched in a sweet, sugar syrup, and garnished with crushed pistachio. Served with a glass of tea, this dessert is an absolute favorite across the Middle East!
Prep: 15 m • Temp: 350° • Bake: 25 m • Servings: 6
Oh so cheesy
People generally make knafa in one of two ways — with an actual blend of cheese or with a cream mixture. I like both, but I prefer to have it with cheese. You could use a variety of cheeses, such as sweet cheese, mozzarella, or ricotta cheese! Others also like to add a hint of blossom orange or rose water, but I’m not too big a fan. Just give me the original knafa taste, and I’m good to go!
Presentation
The reason why I like Knafa Cupcakes is because they are much more presentable than the original square-cut pieces. If you’re having a few ladies over for some coffee and tea, it’s nicer to have a beautiful serving tray with a few Knafa Cupcakes to share!
Servings
This recipe is only for six Knafa Cupcakes, however, it really isn’t complicated to make more. Since you’re not really using many measurements of anything, you can just make more as you please! I only used a quarter of each package of cheese I bought and I only used 3 oz of shredded phyllo dough. So with what you’re going to buy for this recipe, you could make up to 24 Knafa Cupcakes or you can save it for another time!
What you need
Knafa Cupcakes
Syrup
The cheese combination I used:
- 3 oz shredded dough
- 4 oz fresh mozzarella cheese
- 4 oz fresh sweet cheese
- 1/2 stick unsalted butter
- 1 tsp knafa pastry coloring
- 4 tbsp crushed pistachio, for garnish
Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/3 tsp lemon
The cheese combination I used:
The shredded dough I used:
The coloring I used:
The Method
1. Preheat the oven to 350°. In a large bowl, shred the phyllo dough with your hands until it’s all broken apart well.
2. Melt the 1/2 stick unsalted butter and pour over shredded dough.
3. Add the 1 tsp of coloring.
4. Then, mix thoroughly with your hands until the dough is colored evenly as pictured below!
5. In a cupcake pan, fill each one half way with shredded dough. Pat down and also press the dough around the edges of each one (that way the sides of the Knafa Cupcakes are also covered).
6. Now that they are ready to be filled, break apart your cheeses in a small bowl and blend well.
7. Fill your Knafa Cupcakes with an equal amount of the cheese blend. Push down gently.
8. Top each with more shredded dough to cover the cheese completely. Bake them at 350° for 25 minutes.
Remember: The top of the knafa in the pan will be the bottom of the knafa when you flip them over after they bake!
Remember: The top of the knafa in the pan will be the bottom of the knafa when you flip them over after they bake!
9. While the Knafa Cupcakes are baking, prepare your syrup! In a saucepan, add 1/2 cup sugar and 1/2 cup water on medium-high heat. Bring to a boil and stir until sugar is dissolved. Add a pinch of lemon, then allow the syrup to simmer for 5 minutes.
10. As soon as the Knafa Cupcakes are done, quickly and carefully flip them over on a pan. Pour syrup over them and finally, garnish with crushed pistachio!
10. As soon as the Knafa Cupcakes are done, quickly and carefully flip them over on a pan. Pour syrup over them and finally, garnish with crushed pistachio!
Enjoy!
