Knafeh with Custard
This is knafeh with ashta and sugar syrup, prepared by rubbing the knafeh with ghee and then grinding it. It is toasted over the gas with sugar and syrup until cooked, then left to cool, spread on a serving plate, topped with ashta, and garnished with pistachios. If the knafeh is frozen, it can be softened with milk.
A sweet Middle Eastern pastry made with shredded dough and custard filling.
Like a syrupy cheese-less pastry dessert.
Bake until golden and add syrup while it is still warm.
Ingredients
- 1 kg Knafeh
- 300 g Sugar
- 300 g Ghee
- 500 g Ashta
- 500 g Sugar syrup
- 1 cup Liquid milk, for softening if the knafeh is frozen
- Pistachios, for garnish
- 3 cups Water
- 6 cups Sugar (for the syrup)
- 1/4 teaspoon Citric acid or the juice of half a small lemon
- a little Milk
Instructions
- In the kitchen, separate the knafeh strands from one another as much as possible so the ghee can penetrate throughout.
- In the kitchen, add the ghee to the knafeh and mix until the ghee is distributed throughout all the knafeh.
- In the kitchen, grind the knafeh in a machine using the fine blade, in batches so as not to strain the machine.
- In a pot over the gas, add the knafeh and stir over medium heat, stirring continuously.
- In the pot over the gas, continue stirring for about 12 minutes, until toasted and the raw dough taste is gone.
- In the pot over the gas, add the sugar while stirring continuously.
- In the pot over the gas, add the sugar syrup while stirring continuously until the knafeh is cooked.
- In a bowl, leave the knafeh to cool slightly until it can be kneaded and spread.
- In the bowl, if the knafeh is frozen or from the supermarket, add a little milk and knead it until soft and no longer grainy.
- On a serving plate, spread the knafeh in an evenly thick layer.
- On the serving plate, place the ashta over the knafeh.
- On the serving plate, garnish the top with pistachios if desired.