Knafeh Muffins

Ingredients

For the Knafeh:

• 1 (1-pound) package frozen kataifi (such as Apollo), thawed
• 1¾ cups (3½ sticks) unsalted butter, melted
• 2½ teaspoons salt
• 3 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• ¼ teaspoon ground cardamom
• 3 cups sugar
• 1 tablespoon lemon juice
• ½ teaspoon orange blossom water or rose water
• 1 cup water

For the Garnishes (optional):

• Dried rose petals
• Chopped pistachios
• Fennel pollen

Instructions

1. 1
   Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins.
2. 2
   Cut the kataifi into 1- or 2-inch strips and put in a bowl. Add the melted butter and salt. Using your hands, mix the kataifi and butter, tossing it to evenly coat the dough with the butter and break up any clumps.
3. 3
   Put about 1 tablespoon of the dough mixture in the bottom of each prepared muffin cup. Press the mixture down to form an even layer on the bottom.
4. 4
   In a separate bowl, combine the ricotta, mozzarella, and cardamom, stirring until evenly combined. Divide the ricotta mixture evenly on top of the dough mixture in the muffin cups, 1½–2 tablespoons per cup.
5. 5
   Divide the remaining kataifi dough evenly among the muffin cups and press the tops down firmly to cover the ricotta mixture and form a flat top.
6. 6
   Bake for about 30 minutes, until golden brown.
7. 7
   While the knafeh are baking, make the syrup. Combine the sugar, lemon juice, orange blossom or rose water, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and cook until it thickens, about 15 minutes. Allow to cool slightly.
8. 8
   Once the knafeh are done baking, remove them from the oven and pour the syrup evenly over each knafeh while still hot.
9. 9
   Optional: Garnish with rose petals, pistachios, and fennel pollen and serve warm.