Knaifi B’il Finjan, Knaifi In a Cup **RECIPE**

One of our favorite Syrian sweets is called Knaifi. It’s a shredded dough that is layered top and bottom with a creamy filling. The dough resembles thin spaghetti and it’s always fun to hear the youngsters call it that “Spaghetti dessert!” The recipe is in the cookbook, but recently, when I got requests for it, I realized that I didn’t have the frozen Knaifi shredded dough in my freezer, which is the basis for this dessert. You see, this shredded dough is only carried in Middle Eastern shops and not in your typical grocery supermarket.

So, I improvised! I did have a box of frozen Puff Pastry Shells, which are flaky, phyllo-like dough shells when baked. That prompted me to create a whole new way with Knaifi. The bonus is that these shells became cups to hold that creamy filling.

I hope that this recipe satisfies the Knaifi-lover and prompts those who’ve never tried it to taste that wonderful filling in this new way.

Knaifi B’il Finjan

1 Box Frozen Puff Pastry Shells (6)

7.5 Oz. Ricotta Cheese (half of 15 oz.)

1/4 Cup Grated Fresh Mozzarella Cheese

2 Tablespoons Heavy Cream

2 Tablespoons Confectioner’s Sugar or to taste

1/4 Cup Clarified Butter, Melted, pg. 7

1/4 Cup Chopped Pistachio Nuts (optional)

1/4 Cup Prepared Sugar Syrup, Shirreh, pg. 6

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper or a silicon mat. Place the pastry shells on it and bake for 15 minutes.

Mix the ricotta and mozzarella cheeses with the cream and sugar until well blended.

Remove the pastry shells from the oven. With a fork, lift the tops off the shells. Then spoon the cheese mixture into the pastry shells. Add the nuts if you are using them. Then place the tops back over the mixture.

Brush the outside and sides of the pastry shells with clarified butter. Return them to the oven and bake for an additional 7 to 8 minutes until golden.

Remove the shells from the oven and allow to cool to room temperature before drizzling the sugar syrup overall. Serves 6.