Melted butter, for greasing
¼ cup (30g) cornflake crumbs
2 cups (500ml) full cream milk
1 cup (250ml) pure cream
2/3 cup (125g) fine semolina
1/3 cup (60g) caster sugar
1 teaspoon rosewater
1 teaspoon orange blossom water
1 cup (100g) shredded mozzarella
Finely chopped pistachios, to serve
¾ cup (180g) caster sugar
1/3 cup (80ml) water
½ teaspoon rosewater
½ teaspoon fresh lemon juice
Pre-heat oven to 160°C. Brush the base and sides of a round 5-cup capacity serving dish with the melted butter. Sprinkle 1 tablespoon of the cornflake crumbs over the base and up the sides of the dish.
Place the milk, cream, semolina, sugar and rose and orange blossom waters in a medium pot over medium heat. Cook, stirring for about 5 minutes or until the mixture has thickened. Remove from the heat. Stir in the cheese until melted and combined.
Pour the mixture in to the prepared dish. Smooth over the top. Sprinkle with the remaining cornflake crumbs.
Cook in the oven for 20-25 minutes or until edges are bubbling and top is golden. Sprinkle over chopped pistachios. Stand for 10-15 minutes.
Meanwhile, to make the rose syrup place the sugar, water, rosewater and lemon juice in a small saucepan over medium heat and bring to the boil. Cook for 3 minutes or until thickened. Remove. Allow to cool.
Serve knafeh hot, drizzled with the syrup.
The traditional Middle Eastern dessert is made in many different ways. Sometimes it is thickened with cornflour instead of semolina, sometimes it is made without cheese and sometimes it is topped with shredded phyllo pastry known as ‘Kataifi’
Cornflake crumbs are available in major supermarkets and are often found alongside the breadcrumbs
You must let the dessert stand before serving as it is too molten to serve as it comes out
Knafeh should be scooped onto serving plates before being drizzled with the syrup. Syrup is thick so it doesn’t pool. The knafeh is thick enough after being cooled slightly and will relatively hold it’s shape on the plate