Coles Cooking Club member Fatimah invited us to her home to share her favourite Eid dishes, including this knafeh recipe with a twist for dessert.
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Preheat oven to 160°C. Place the cornflakes in a food processor and process until finely crushed. Spread over a large baking tray and bake for 10 mins or until lightly toasted.
Sprinkle the sugar over the base of a medium saucepan. Pour over the milk and combined cream and place over medium heat. Whisk the cornflour and extra milk in a small bowl. Once the milk mixture is hot (but not simmering), add the cornflour mixture and whisk to combine. Whisk constantly for 5 mins or until mixture thickens. Stir in the vanilla. Transfer to a bowl and cover the surface with plastic wrap.
Grease the base and side of a round 24cm (base measurement) casserole dish with melted butter. Sprinkle with half the cornflakes to coat the base and side. Pour milk mixture into the dish and smooth the surface. Sprinkle with the remaining cornflakes. Place in the fridge for 2 hours or until set.
Meanwhile, to make the sugar syrup, combine the sugar and 1 cup (250ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 mins or until the mixture thickens slightly. Remove from heat and stir in the vanilla.
Turn the knafeh onto a serving platter. Drizzle with sugar syrup and sprinkle with pistachio to serve.
Fatimah’s cooking tip
“While this dessert is traditionally made using kataifi (string) pastry, I learned that it can be swapped with crushed cornflakes which I really liked. Make sure to drizzle with syrup once the knafeh is chilled, otherwise it will go soggy.”
COOK. STORE. SAVE.
Use it up
Store any leftover sugar syrup in an airtight container in the fridge for up to 1 week. Drizzle over rice puddings and cakes.