Papi Knafeh

Kunafa Filling

• 2 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1 cup grated mozzarella
• 3 tbsp pistachio papi + more to add for garnish

Kataifi Pastry

• 1 pack kataifi
• 250g unsalted butter, melted

Syrup

• 1 cup caster sugar
• 1/2 cup water
• 1/2 cup lemon juice

• Preheat oven to 180°C
• For the pastry, remove kataifi from the packet and separate strands as best as possible
• Pour melted butter over kataifi and combine
• For the filling, melt butter in a small saucepan and whisk in flour
• Add milk and bring to a simmer
• Remove from heat and whisk in mozzarella and Pistachio Papi
• Set aside butter the base of a cake tin and add half the kataifi mixture to the base pressing down tightly in an even layer
• Pour pistachio papi filling over the top and add more Pistachio Papi on top
• Cover with remaining kataifi and place in the oven for 40 minutes or until golden brown
• While kunafa is in the oven, place sugar and water in a small saucepan and bring to a boil
• Once boiling, bring back to a simmer and cook for 5 minutes
• Remove from heat and add lemon juice
• Once Kunafa is done in the oven, pour over syrup and allow to soak through
• Flip kunafa on a serving tray
• Garnish with your favourite toppings and enjoy