Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mini Pistachio Knafeh
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 12 servings
These treats are inspired by knafeh, which traditionally is stuffed with stretchy cheese in the center and encased with butter and shredded phyllo dough. We combined it with the popular pistachio cream that is rich in nutty flavor and the right amount of sweet. Topped with more pistachio cream, this is the perfect rich yet easy three-ingredient dessert.
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Directions
- Chop 5 1/2 cups thawed frozen shredded phyllo into 1-inch pieces; toss with 1 1/2 sticks melted salted butter. Press 3 tablespoons into each well of a 12-cup muffin pan to form cups. Fill with pistachio cream and top with the remaining phyllo mixture. Bake at 350 degrees F until golden brown, about 30 minutes. Cool 15 minutes, then unmold. Pipe more pistachio cream on top.
