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Knefe / knafe with rice pudding filling
Knefe / knafe with rice pudding filling

Before you jump to Knefe / knafe with rice pudding filling recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

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Whole grain snacks are an superb choice for a fast balanced snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch. When you require a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain options.

You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to knefe / knafe with rice pudding filling recipe. To cook knefe / knafe with rice pudding filling you only need 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Knefe / knafe with rice pudding filling:
  1. Use rice pudding filling
  2. Get 3/4 cup rice flour
  3. Use 5 cup whole milk
  4. You need 3/4 heavy cream
  5. Provide 4 tbsp sugar
  6. Take pastry
  7. Prepare 1 lb shredded phyllo (called: kataifi or kunefe or Burma pastry)you can find it in any arab food store
  8. Prepare 3 stick of high quality or clarified butter. It's important to buy a very good tasting butter since this will give the exquisite flavor to the pastry
  9. Get Syrup
  10. You need 1 1/2 cup sugar
  11. You need 1 1/2 cup water
  12. Get 1/2 lime juice
  13. Provide Topping
  14. You need 3/4 cup finely chopped unsalted pistachos
Steps to make Knefe / knafe with rice pudding filling:
  1. Preheat the oven to 200 C.
  2. In a bowl mix the rice flour with 1 cup of milk stir until the flour is dissolved. Bring the rest of the milk to boil on high heat and then add the dissolved rice flour stirring constantly. When the mixture begins to boil lower de heat to medium and add 4 tablespoons of sugar stirring occasionally without scraping the edges to prevent lifting burnt and thick edges. When the mixs thickens between Greek yougurt and pudding consistency turn off the heat let it cool and then add 3/4 cup of good quality heavy cream.
  3. Melt the butter in the microwave. In a 40 x 27 cm Pyrex extend one layer of Burma pastry separating the strings and brush it with the melted butter.
  4. Empty the rice pudding over the pastry and spread evenly
  5. On top of the rice pudding add the rest of the burma little by little brushing with melted butter each layer carefully without pushing until to run out of the pastry.
  6. Put the pyrex on the oven for 30 to 45 min or until top looks gold and crispy. Mean while In a pan over low heat mix the sugar and water mix until sugar is dissolved set apart. Once cold add half lime juice.
  7. This tastes better right outside the oven. Cut in squares or diamonds Drizzle evenly the pistachos. Once each serving is plated add 2 tbs or more of syrup on top the cake.

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