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Cream Filling ( keshta):-
2 cup whole milk
1 Tbsp cornstarch
1 Tbsp flour
1 Tbsp sugar
1/2 can cream (Nestle crema) (1/2(225 ml))
1 cup shredded Mozzarella
-Mix milk, cornstarch, flour and sugar and whisk very well until the starch and the flour dissolve very well.
-Cook over low heat till the mixture is thickened.
-Add the cream and mix well then leave aside to cool down.
-Cover and refrigerator after it cools down.
Note:- Instead of can cream you can use ½ cup creamy ricotta cheese.
The crust :-
1/2 package shredded phyllo dough (Kataif)
1 stick unsalted Butter melted (1/2 cup)
¼ tsp Orange Color (I used Ziyad brand Kunafa)
– Chop Fillo dough very small with a sharp knife or you can use food processor to do so.
– Mix melted butter and the Kunafa color together and then pour it over the chopped phyllo dough and mix very well till all the shredded phyllo dough is covered with butter and colored.
– For the syrup
2 cup sugar
1 cup water
2 tsp rose water
1 tsp lemon juice or 1/8 tsp citric acid (lemondoze)
-Cook over medium to low heat until the mixture comes to boil. Continue boiling for 5-10 minutes till the syrup is thick. Add rose water and then Let it cool down.
Steps:-
-Prepare cupcake moulds by greasing with butter.
-Put a layer of the shredded Kunafa in the cupcake moulds and press tightly..
-Spread a little amount of Mozzarella cheese then top it with little of cream (keshta) then spread more Mozzarella cheese.
-Finally distribute the remaining of the shredded Fillo dough in each mould and press carefully.
-Bake in 350 F preheated oven, on middle rack of the oven, for about 30 minutes or till the bottom starts to be golden.
-Immediately pour the cold syrup on the hot kunafa and cover so the kunafa becomes soft.
-Decorate with chopped pistachios and serve warm.
Note:-
1-Instead of the cream filling you can use akawi cheese( sweet Arabic cheese).
2-Instead of the cream you can use creamy Ricotta cheese + Mozzarella cheese.
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