Kilo Kataifi (shredded filo dough)
½ cup margarine
1/2 sugar, powder
1/2 cup sugar, powder
1/2 kilo ricotta cheese
2 tbsp sugar
Preheat the panggangan to 200°C.
Mix kataifi with margarine.
Grease cupcake pan with margarine.
Place half of the kataifi mixture in each cup of the pan. press it with your fingers to cover the bottom and sides of pan.
Mix all nuts filling and distribute the filling in each knafeh cup. You can replace the nuts filling with the cheese filling in any cup.
Place the cupcake pan in the panggangan for about 20 minutes until golden brown.
Remove pan from the panggangan and and flip it down on a serving dish.
Distribute syrup on knafeh.
To garnish: Top knafeh cupcakes with heavy cream and sprinkle with chopped pistachio’s.