Look at those beautiful baskets - and you can make them right at home. You won't believe how easy it is to create this amazing mini kunafas for everyone to enjoy and they are truly a showstopper, they are so stunning and delicious that they deserve the central spot at any table. Look at those beautiful baskets - and you can make them right at home. You won't beli...
200 gr sugar
200 ml water
1 tbsp rose water
1 juice of lemon
250 gr kataifi dough
110 gr melted butter
150 gr mozzarella cheese
60 ml heavy cream
2 tbsp pistachios
2 tbsp dry rose petals
Keep cooking the same
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For the syrup, combine sugar, water, rose water and juiced lemon in a pan with the heat off. Turn on the heat and bring to a boil. Once it starts boiling, continue cooking for 15 minutes or until it starts to get thick. Reserve.
Preheat the oven to 180ºC/360ºF.
Defrost the kafaiti dough and place it in a big bowl, pour over the butter and break it with kitchen scissors. Massage the dough with your hands to make sure that all the dough is soaked in the butter.
In a separate bowl, shred the mozzarella cheese with your hands and combine with the heavy cream.
Grease a cupcake mold with cooking spray and spoon 1-2 tbsp. of the kataifi dough in each, press it down with the back of a spoon trying to make a well in the middle and keep the sides up.
Add 1 tbsp. of mozzarella cheese and cream mixture in each well, top each with more kafaiti dough and press it down to close it up.
Bake for 20 minutes, or until super crispy and golden.
Invert the cupcakes in the serving tray and pour over the syrup.
Decorate with pistachios and rose petals.
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