Knafeh Pie
- 500ml milk
- 300ml thickened cream
- 1/2 cup fine semolina
- 1/2 cup caster sugar
- 1 tablespoon cornflour
- 1 tablespoon rosewater
- Puff pastry 6 sheets puff pastry
Rosewater syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rosewater
Method
First make the syrup:
Combine sugar, water & lemon juice. bring it to a boil then simmer for 10min. Remove from heat & stir in rosewater. Syrup will thicken on standing. Cool before using.
For the Knafeh filling:
- Combine milk, cream, semolina, sugar & cornflour in a pot.
- Stir with a whisk on med/high heat until thickened.
- Remove from heat & add ur rosewater. Cool completely before using.
To assemble:
- I used a pie machine for these, simply prepare your pies by filling each pastry with a few tablespoons of knafeh mixture, cover with pastry & cook until golden.
- Serve immediately drizzled with sugar syrup, crushed pistachios & hand crushed cornflakes.
