Description
To understand this irresistible treat, one must appreciate the magic of shredded phyllo pastry combined with rich, indulgent fillings. A traditional knafeh consists of fine, thread-like dough spun from flour and water, baked with clarified butter, filled with mild stretchy cheese or clotted cream, and soaked in aromatic simple syrup.
Ingredients
Scale
Makes 12 cups
- 8 oz (225 g) kataifi/knafeh dough, shredded
- ½ cup (115 g) unsalted butter, melted
- ¾ cup Nutella or chocolate-hazelnut spread
- ¼ cup chopped pistachios
- 2 tbsp powdered sugar, optional
- 1 tsp rose water or orange blossom water, optional
For the Syrup
- ½ cup granulated sugar
- ¼ cup water
- 1 tsp lemon juice
- ½ tsp rose water or orange blossom water
Instructions
- Prepare the syrup:
Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 4–5 minutes. Remove from heat and stir in rose water or orange blossom water. Let cool. - Prepare the knafeh:
Preheat the oven to 350°F (175°C). Separate the kataifi dough with your fingers and place it in a large bowl. Pour the melted butter over it and gently toss until evenly coated. - Form the cups:
Grease a 12-cup muffin pan. Press a small handful of buttered kataifi into each cup, covering the bottom and sides firmly. Make sure the centers are slightly hollow for the filling. - Bake:
Bake for 20–25 minutes, or until the knafeh cups are crisp and golden brown. - Cool slightly:
Allow the cups to cool in the pan for about 5 minutes, then carefully remove them and place them on a serving plate. - Fill:
Spoon or pipe Nutella into the center of each crispy cup. - Finish:
Drizzle a small amount of cooled syrup over each cup. Sprinkle generously with chopped pistachios and, if desired, a light dusting of powdered sugar.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
Keywords: kataifi nutella cups, nutella knafeh bites, chocolate knafeh nests