A sweet and creamy iftar treat using Puck's versatile mozzarella cheese slices
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 40 minutes |
| Serves | 24 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 94 |
| Fat | 5.6g |
| Saturates | 3.3g |
| Protein | 0.9g |
| Carbs | 11.3g |
| Sugars | 10.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrease a 35cm x 20cm baking dish.
Work with small pieces of the knafeh (cover the rest with a damp tea towel). Using kitchen scissors, cut strands measuring 5cm x 12cm wide to form a rectangle. Remove 1cm from the rectangle and lay it across the other so it forms a ‘T’ shape. Roll up 1 slice of mozzarella cheese and place at the T-section of the pastry along the length of the 1cm piece of pastry. Fold in the ends and roll over the length of the pastry to form a cigar. Place the roll, seam-side down, in the greased baking dish. Repeat until all the pastry and cheese slices have been used up. Allow to stand at room temperature so the pastry dries out, approx. 30 minutes.
Meanwhile, preheat the oven to 200˚C, gas mark 6.
Pour the melted ghee all over the knafeh-style rolls, until they’re saturated. 5 Bake for approx. 35-40 minutes, or until the knafeh is golden brown in colour. Remove from the oven.
Using tongs, transfer the rolls to kitchen paper towels to drain the excess ghee.
To make the hot honey, combine all the ingredients in a medium-sized pot over a medium heat. Stir until hot then remove from the heat.
While the knafeh-style rolls are still hot, place on a serving platter and pour over the hot honey. Allow the syrup to soak into the rolls. Sprinkle over the pistachio slivers and serve.
