Traditional Arabic Knafeh Cupcakes
Ingredients
- 1 packet knafeh dough
- 1 cup melted ghee
- 1/2 cup chopped walnuts
- 1/2 cup chopped pistachios
- 1 tablespoon pine nuts
- 1 tablespoon rose water
- 2 tablespoons syrup or honey
For serving
- syrup
- chopped nuts
Preparation
Heat the oven to 180°C, set the middle rack and prepare a cupcake tin with paper liners.
For the dough, in a wide bowl place the knafeh without cutting it, add 4/3 cup melted ghee and mix lightly with fingertips to coat.
For the filling, in a bowl place the walnuts, pistachios, pine nuts, rose water and syrup, and mix until combined.
Take 1/4 of the knafeh amount and spread it on the table, shape into a 10 cm wide rectangle, cut into 3 pieces with kitchen scissors, add 1 tablespoon of filling to each, roll while pressing to form a ball and place in the tin with seam down.
Complete with the remaining dough and filling to make 12 balls, place in the tin and spread the remaining ghee.
Bake for 20 minutes until golden brown, then spread syrup and let cool completely.
Place the knafeh in a serving dish, garnish with nuts and serve cold.
