Welcome to a delectable collision of cultures and flavors with my unique creation: Knafeh Donuts. This recipe marries the Middle Eastern classic, knafeh, with the universally beloved donut, resulting in a dessert experience that's truly unforgettable.
Originating from the Levant region, knafeh is a traditional pastry made of shredded phyllo dough, layered with rich cheese or sweetened cream, soaked in sugar syrup, and often flavored with aromatic spices like cardamom or rose water. On the other hand, the donut, with its pillowy softness and endless versatility, has captured the hearts of dessert enthusiasts worldwide.
In this recipe, I reimagined the traditional knafeh by encasing its signature flavors within a delicate donut shell. The crispy exterior of the donut gives way to a luscious interior, filled with the creamy goodness of knafeh, all complemented by the sweetness of syrup and the subtle hint of spices.
Whether you're a fan of Middle Eastern sweets or a connoisseur of classic donuts, this fusion dessert promises to tantalize your taste buds and transport you on a culinary journey like no other. So, let's embark on this delightful adventure and indulge in the irresistible allure of Knafeh Donuts.
For the Dough:
2 cups all-purpose flour
1/2 cup whole milk, at room temperature
1/3 cup sugar
30g unsalted butter
1 tsp yeast
1 egg
1/4 tsp salt
oil for frying
For the Pastry Cream:
250 ml whole milk
1 tsp vanilla
1/3 cup sugar
2 egg yolks
1 1/2 tbsp flour
2 tsp lemon juice
1 tsp orange blossom water
For the Knafeh Topping:
3/4 cup shredded kataifi
3 tbsp unsalted butter
3 tbsp simple syrup (atar)
red food coloring (knafeh coloring)
5 tbsp mascarpone cheese
Directions:
Add the yeast to the milk and stir to combine.
Sift the flour into a large mixing bowl.
Add the sugar, salt, butter, and the yeast mixture.
Add the egg and knead to form a smooth dough. Allow to rest and rise for 2 hours
Meanwhile, make the cream. In a small saucepan, mix together the flour, sugar, vanilla extract, and egg yolks. Add the milk and bring to a boil. Stir until the mixture thickens. Remove from heat and add the lemon juice and the orange blossom water. Cover and refrigerate.
Roll out the dough on a floured surface. Use a circle cookie cutter to cut out doughnuts.
Fry the donuts in oil until golden on both sides and cooked through.
Make the knafeh topping by toasting the kataifi over medium heat, slowly add the butter. Add the food coloring and stir to combine. Remove from heat.
In a small bowl, add mascarpone cheese and simple syrup. Mix until it softens.
Spread the mascarpone mixture onto the center of the donuts, top with the kataifi, drizzle more syrup and sprinkle some crushed pistachios on top.
YOU DID IT!!! YOU MADE KNAFEH DONUTS!!! Unless you just read this with no intention to ever make it……
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