Serves 1
Directions
- 1Toast the kanafa with 3 tablespoons butter until golden and crisp.
- 2Set aside a small handful of the toasted kanafa and pistachios for the top.
- 3In a large pot melt the 4 tablespoons butter.
- 4Add the mini marshmallows.
- 5Stir continuously until melted stretchy and smooth.
- 6Add the toasted kanafa and pistachios.
- 7Add the orange blossom.
- 8Mix quickly and thoroughly.
- 9Press firmly into a parchment lined pan.
- 10Refrigerate or freeze until completely firm.
- 11Remove from the pan and top with the reserved kanafa and pistachios.
- 12Drizzle with orange blossom sugar syrup.
- 13Add melted chocolate and flaky salt.
- 14To make the sugar syrup, combine sugar and water in a small saucepan.
- 15Bring to a gentle boil stirring until the sugar dissolves.
- 16Simmer 3–4 minutes until slightly thickened.
- 17Turn off the heat and add the lemon juice and orange blossom water.
- 18Cool completely before drizzling lightly over the treats.
Ingredients
- 1 pound kanafa
- 3 tablespoons butter of your choice
- 16 ounces mini marshmallows
- 4 tablespoons butter
- 1 cup chopped raw pistachios
- 1 teaspoon orange blossom water
- Extra toasted kanafa
- Chopped pistachios
- Melted chocolate
- Flaky salt
- Orange blossom sugar syrup
- 1 cup sugar
- 0.5 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange blossom water
Equipment
large potparchment lined pan12 x 4 inch loaf pansmall saucepan
Tips
- Set aside a small handful of the toasted kanafa and pistachios for the top.
- Drizzle with orange blossom sugar syrup is optional but highly recommended.
- Cool the sugar syrup completely before drizzling lightly over the treats.
- The speaker made a mistake by pouring chocolate first, then the simple syrup.
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