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Layers of knafeh dough, cream and pistachio in a cup

Easy No Bake Knafeh Cups

Fatimah
An easy delicious cup made up of crunchy Knafeh dough soaked in simple sugar layered with cream and topped with pistachios.
5 from 3 Ratings
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Course Breakfast, Dessert, Snack
Cuisine Middle Eastern

Ingredients
  

For The Cream

  • 2 cups heavy whipping cream
  • 1 cup half n half or milk
  • 4 heaping tablespoons cornstarch
  • 1 tablespoon orange blossom
  • ⅓ cup sugar
  • 1 cup ricotta cheese

For The Knafeh Dough

  • ½ package knafeh dough
  • 1 stick butter

For The Sugar Syrup

  • sugar syrup

Instructions
 

  • In a pot, whisk together the half n half, heavy cream, sugar, cornstarch and orange blossom and mix until well combined.
  • Cook on the stove over medium heat for around around 6 to 10 minutes and keep mixing until thickened. Set aside to cool.
  • Once cooled, add the ricotta and mix it in.
  • In a saucepan, melt the stick of butter on medium-low heat and add the shredded knafeh dough.
  • Mix for 6 to 8 minutes until crunchy. Remove from heat and let cool until the ingredients are room temperature.
  • Line up some cups and start layering. Layer the crunchy knafeh dough and add simple syrup on top, then add the cream.
  • Repeat until done, and refrigerate for 2 hours.
  • Garnish with pistachio nuts and dried red petals if available. Enjoy!

Notes

  • Make sure all the cornstarch is dissolved in the mixture.
  • The use of food red coloring for the knafeh dough is optional.
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