(Serves 6)

  • 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


Rose Syrup

  • ¾ cup (180g) caster sugar

  • 1/3 cup (80ml) water

  • 1 teaspoon rosewater

  • ½ teaspoon fresh lemon juice


STEP 1.    

Preheat oven to 160°C. Brush the base and sides of a round 5-cup capacity serving dish with the melted butter. Sprinkle half the cornflake crumbs over the base and up the sides of the dish to coat.

STEP 2.    

In a medium pot place the milk, cream, sugar, rose water, orange blossom water and semolina over medium heat. Cook, stirring for 5 minutes or until the mixture has thickened. Remove from heat. Stir in the cheese until melted and combined.

STEP 3.    

Pour the mixture into the prepared dish. Smooth the top and sprinkle with the remaining cornflake crumbs.

STEP 4.    

Cook in the oven for 20-25 minutes or until the edges are bubbling and the top is golden. Remove and stand for 10-15 minutes.

STEP 5.    

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 5 minutes or until thickened. Remove from heat. Allow to cool slightly.

STEP 6.    

Serve knafeh hot, sprinkled with pistachios and drizzled with syrup.