Knafeh Cupcakes with Chocolate Filling
Ingredients
- 500 grams knafeh
- 1 cup melted ghee
Filling
- 2 cups milk
- 5 tablespoons starch
- 2 tablespoons sugar
- 1 tablespoon rose water or orange blossom water
- 100 grams chocolate
For serving
- Syrup (simple syrup, sherbet, or attar)
For garnishing
- Chocolate
- Dried rose petals
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare cupcake molds.
In a deep bowl, place the knafeh and ghee. Use your fingertips to mix the knafeh strands so they absorb the ghee well.
For the filling: In a thick-bottomed pot, place the milk, starch, sugar, and rose water. Stir with a hand whisk until the starch dissolves. Place the pot on medium heat and stir with a wooden spoon until the milk boils and thickens.
Take a portion of the knafeh strands and place them in the mold, pressing lightly to cover the base and sides.
Add some of the filling to the knafeh cup. Place a piece of chocolate on top of the filling. Add a little more knafeh strands and press lightly to cover completely.
Bake in the oven for 20 minutes until golden brown.
Remove from the oven and immediately pour the syrup over it. Let it cool completely.
