Knafeh Bil Ashta

Instructions

Prepare the sugar syrup:

Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves. Once the mixture comes to a boil, reduce the heat to low and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute. Set aside to cool completely. This step can be done a few days in advance; simply cover and store in the fridge.

Prepare the Ashta:

Place the milk, cornstarch, and heavy cream in a saucepan over medium heat. Whisk constantly until the mixture comes to a boil and thickens completely, about 5–7 minutes.
Add the crushed mastic, if using, and the orange blossom water. Stir once more until well combined. Place a piece of parchment paper directly on the surface of the mixture to prevent a skin from forming. Set aside to cool.
Grind the pistachios: Roughly grind the pistachios in a food processor.

To Put Together.

Defrost the shredded filo pastry if frozen. Gently pull the strands apart with your hands to form a loose pile. Transfer to a food processor, working in batches if necessary, and pulse a few times until considerably more finely chopped.
Melt the ghee over low heat, then add the ground kadaifi and mix well to ensure it is thoroughly coated and infused with the ghee.
Grease six 12 cm/5-inch round mini rimmed baking sheets with ghee, making sure to coat the bottom and sides thoroughly.
Using your hands, mix the shredded filo pastry with the ghee.
Take a handful of the kadaifi and press it into the mini greased, rimmed baking sheet, pushing it slightly up the sides. Use the bottom of a small, flat cup to press it down evenly. This will help ensure an even thickness across the base and sides of the kadaifi crust. The crust should be about 2 cm thick. Repeat with the remaining baking sheets.
Add about 3 tablespoons of ashta (clotted cream) to each knafeh sheet, spreading it evenly to cover and level the surface.
Add the remaining shredded pastry, spreading it evenly to completely cover the ashta. Gently press it down with your hands to create a smooth, connected surface.
Bake in a preheated oven at 200°C/400°F for about 8 minutes, or until the edges of the knafeh sheets turn golden and crisp.
Remove the knafeh from the oven and loosen the edges with a knife. Invert it onto a serving plate. The easiest way to flip the baked knafeh is to place a larger plate or baking sheet over the pan, then carefully flip them together.
Evenly drizzle 2 tablespoons of sugar syrup over each knafeh sheet. Drizzle with a little more sugar syrup when serving, and garnish with pistachios. Sublime!