About This Dish
A dessert of shredded pastry (ktaif) layered with a rich cream or custard and soaked in honey syrup. Morocco's version of the Middle Eastern kunafa, keneffa has been adapted to local tastes with the addition of orange blossom water and cinnamon. Popular in northern Morocco and especially Tetouan, where the influence of Andalusian cuisine is strongest, keneffa is baked until the shredded pastry is golden and crunchy, then drenched in warm honey or sugar syrup. It is served warm, when the contrast between the crunchy exterior and creamy interior is at its peak.
Ingredients
- 400 g Shredded ktaif/kataifi pastry
- 150 g Butter, melted
- 500 ml Whole milk
- 100 g Sugar
- 50 g Cornstarch
- 2 tbsp Orange blossom water
- 1 tsp Ground cinnamon
- 200 g Honey
- 30 g Chopped pistachios
Instructions
- 1
Separate and loosen the shredded pastry. Mix with melted butter.
- 2
Press half the pastry into a buttered baking dish.
- 3
Make custard: whisk milk, sugar, and cornstarch over heat until thick. Add orange blossom water.
- 4
Pour custard over the pastry layer.
- 5
Top with remaining pastry. Press gently.
- 6
Bake at 180C (350F) for 30-35 minutes until golden.
- 7
Drizzle with warm honey and sprinkle with cinnamon and pistachios.
- 8
Serve warm.
Tips & Tricks
- Loosen the pastry strands well or they will clump.
- The custard layer should be thick enough to not soak through.
- Serve within 2 hours for the best crunchy-creamy contrast.