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1 Variation Knafeh (Middle Eastern Custard Dessert)

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Variation Knafeh (Middle Eastern Custard Dessert)

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4

Ingredients

9 portion(s)

Topping

  • 130 g Cornflakes
  • 40 g pistachios
  • Edible Rose Petals, optional

Custard

  • 1500 g full cream milk
  • 450 g thickened cream
  • 60 g cornflour
  • 128 g semolina
  • 120 g sugar
  • 1.5 tablespoon Orange Blossom Water
  • 1.5 tablespoon vanilla extract
  • Zest half a lemon, optional, use a microplaine as it needs to be very fine
  • 120 g shredded mozzarella
  • Butter, for the baking dish

Syrup - Attar

  • 100 g sugar
  • 60 g water
  • 1 teaspoons lemon juice
  • 1/2 teaspoon Orange Blossom Water
  • 1 sticks cinnamon quill, Need to remove it later
  • 1 lemon rind, Peeled, need to remove it later
  • 1 Orange rind, Peeled, need to remove it later
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Topping
  1. Add cornflakes to bowl - turbo x 2. Set aside (note if you want 'finer' cornflakes blitz 5 seconds/Speed 7).

    Add pistachios to bowl - turbo x 1. Set aside.
    2. Custard
  2. Preheat oven to 180 degrees.

    Butter and coat baking dish with half the Cornflakes, set aside. Ensure the baking dish is wide, don't have it too thick when it is pored in the dish.

    Add all custard ingredients to bowl - cook 13 minutes/90 degrees/Speed 4.

    Pour into oven dish.

    Top with remaining cornflakes and bake for 20 minutes or until golden brown.

    Wash and dry bowl then make the syrup whilst the custard cooks...

    Allow the custard to cool for at least 30 mins before serving otherwise it will be too loose.
    3. Syrup - Attar
  3. Add Sugar, Water and Lemon Juice to the bowl. Closed lid
    Cook 2.5 minutes/100 degrees/Speed 2 No MC.
    Add cinnamon, orange and lemon rinds and allow to steep for a further 5 minutes Counter-clockwise operationGentle stir setting 100 degrees.
    Add Orange Blossom Water and stir in 2 minute Counter-clockwise operationGentle stir setting 100 degrees.
    Remove aromatics and jar the syrup until serving.


    TO SERVE:
    Top with syrup,pistachios and edible rose petals.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Hello! I have an Italian background and am married to a Lebanese background. I've never really liked Knafeh as the Rose water was too intense for me. I made some minor adjustments to the original recipe. I feel like it suits my pallette better. If there is anyone else who is not a fan of Rose Water, please give this recipe a try.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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