Knafeh with Clotted Cream (Ashta) and Cheese

Updated at: Sat, 09 Mar 2024 16:01:50 GMT

Step 1

Preheat oven to 350 F

Step 2

To remove the salt, soak the cheese in water for 1-2 hours, changing the water a few times.

Step 3

Empty the thawed, shredded phyllo dough in a medium pan and gently pull apart. Begin placing a ⅓ of the phyllo in the food processor and blend until the phyllo hairs are finely shredded (Refer to recipe video below).

Step 4

Place all of the finely shredded phyllo back in the pan or in a bowl.

Step 5

Now, place the drained cheese in food processor, add blossom water, rose water, and 2 tablespoons of sugar. Blend until cheese is finely chopped into small curd cheese.

Step 6

You can use a 14.5 x 11 rectangular pan or you can use a medium round pan. Grease the pan using melted butter (optional) or cooking oil spray. Place half of the finely shredded phyllo in the pan. Press down so that the pan is all covered and even.

Step 7

Optional- Add ashta cream in parts. Carefully spread or, I find it is best to spoon or pipe, a little at a time all over to avoid ruining the bottom layer.

Step 8

Next layer will be the finely chopped cheese mix. Place cheese all over the surface.

Step 9

Cover the last layer with the remaining half of finely chopped phyllo dough in patches until all areas are covered.

Step 10

Place in the oven for about 30 minutes or until golden brown. Allow Knafeh to rest for about 5 minutes before flipping onto a larger tray. Garnish with ground pistachios and generously drizzle with simple syrup. Enjoy!

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