Kanafeh Crinkle Cake

Ingredients: 

1 packet filo sheets- thawed

200g butter, melted 

1 cup sugar 

1 cup double cream 

Pinch of salt 

 

Kanafeh filling:

100g kataifi pastry- finely shredded 

50g butter 

½ cup Pistachio paste 

¼ cup Supreme Pistachios- finely chopped 

 

Toppings: 

100g milk chocolate – melted 

Supreme Pistachios- finely chopped 

Rose petals 

 

Method: 

Heat a pan over medium-high heat. Add butter and once melted add in finely chopped kataifi pastry. Mix well so that the pastry is evenly coated in butter. Keep stirring and cook the pastry until golden and crisp. Then remove from heat and set aside to cool. Once cooled, add pistachio paste and mix well until combined. 

Preheat the oven at 180°c. Grease a rectangular baking dish. Unroll the filo sheets, add spoonfuls of kanafeh filling across one (short) end of the filo sheets. Fold over to encase the filling then crinkle the remaining filo and place in the baking dish. Repeat the process with remaining filo sheets. Bake the crinkle cake for 10 minutes. Remove the dish from the oven and pour the melted butter over the crinkle cake. Return to the oven and bake for another 10 minutes, until golden and crispy. While the crinkle cake bakes, make the cream mixture. Add cream, sugar, and salt into a saucepan. Place over medium heat and stir until the sugar has melted. Remove from heat and set aside. Once the second bake is complete, remove the dish from the oven and pour the cream mixture over the top. Return the dish to the oven one more time and bake for about 30 minutes, or until golden brown.

Remove the crinkle cake from the oven. Allow to cook for a few minutes then drizzle melted chocolate on top and sprinkle over finely chopped pistachios and rose petals. Cool for 10 minutes for serving.