Mini Kunefe in a Muffin Tin | Easy & Crispy Dessert Recipe скачать в хорошем качестве

Mini Kunefe in a Muffin Tin | Easy & Crispy Dessert Recipe

Today I’m making Mini Kunefe using a muffin tin – crispy on the outside and creamy on the inside! This is an easy and beautiful Middle Eastern dessert made with shredded phyllo vermicelli and ricotta cheese, soaked in sweet syrup and topped with pistachios. Perfect for parties, holidays, or when you want an impressive dessert without special pans. If you enjoy this recipe, don’t forget to like, comment, and subscribe 💛 . . 🧾 Ingredients For kunefe: 350 g shredded kunefe vermicelli 150 g butter, melted Ricotta cheese (as needed) . For Syrup: 2 cups water 2 cups sugar Juice of ½ lemon (optional) . 👩‍🍳 Instructions First, prepare the syrup and let it cool. Boil water and sugar for a few minutes. Add lemon juice if desired. Set aside to cool. Melt the butter and mix it well with the shredded kunefe (kunafa) vermicelli. Save a small amount of butter for greasing the pan. Grease a muffin pan with the remaining butter. Add 1 spoon of kunafa vermicelli into each cup and press it firmly to form a base. Bake in a preheated oven at 350°F (180°C) for 5 minutes. Remove from oven and add ricotta cheese in the center of each cup. Cover with another spoon of kunefe vermicelli. Gently flatten with a spoon or glass (do not press too hard). Bake again on the top rack for 10 minutes until golden. Pour cold syrup over the hot kunefe (about 3 tablespoons per piece). Flip them onto a serving plate and garnish with ground pistachios. Enjoy!