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Knefe / Knafe With Rice Pudding Filling Recipe

Knefe / knafe with rice pudding filling Recipe
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Cooking Time : 40 minutes
Serving : 10
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Prepare the ingredients before making Knefe / knafe with rice pudding filling in your home. Then, follow these steps below to serve Knefe / knafe with rice pudding filling for your family or friends.

Ingredients: Knefe / knafe with rice pudding filling

  • rice pudding filling
  • 3/4 cup rice flour
  • 5 cup whole milk
  • 3/4 heavy cream
  • 4 tbsp sugar
  • pastry
  • 1 lb shredded phyllo (called: kataifi or kunefe or Burma pastry)you can find it in any arab food store
  • 3 stick of high quality or clarified butter. It's important to buy a very good tasting butter since this will give the exquisite flavor to the pastry
  • Syrup
  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • 1/2 lime juice
  • Topping
  • 3/4 cup finely chopped unsalted pistachos

How to Make Knefe / knafe with rice pudding filling

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Knefe / knafe with rice pudding filling in your home by yourself.

    Step 1
  • Preheat the oven to 200 C.
  • Step 2
  • In a bowl mix the rice flour with 1 cup of milk stir until the flour is dissolved. Bring the rest of the milk to boil on high heat and then add the dissolved rice flour stirring constantly. When the mixture begins to boil lower de heat to medium and add 4 tablespoons of sugar stirring occasionally without scraping the edges to prevent lifting burnt and thick edges. When the mixs thickens between Greek yougurt and pudding consistency turn off the heat let it cool and then add 3/4 cup of good quality heavy cream.
  • Step 3
  • Melt the butter in the microwave. In a 40 x 27 cm Pyrex extend one layer of Burma pastry separating the strings and brush it with the melted butter.
  • Step 4
  • Empty the rice pudding over the pastry and spread evenly
  • Step 5
  • On top of the rice pudding add the rest of the burma little by little brushing with melted butter each layer carefully without pushing until to run out of the pastry.
  • Step 6
  • Put the pyrex on the oven for 30 to 45 min or until top looks gold and crispy. Mean while In a pan over low heat mix the sugar and water mix until sugar is dissolved set apart. Once cold add half lime juice.
  • Step 7
  • This tastes better right outside the oven. Cut in squares or diamonds Drizzle evenly the pistachos. Once each serving is plated add 2 tbs or more of syrup on top the cake.
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