Pear and Blue Cheese Knafeh with Honey Thyme Syrup
Cook Time 1 hour
1.5 packs of Kataifi pastry
1 cup melted butter (or ghee)
2 pears, cut into eighths
100g blue cheese
For the filling
2 cups shredded mozzarella
2 cups milk
1⁄4 cup semolina
For the syrup
2 cups honey
1 cup water
3 sprigs of lemon thyme (or standard thyme)
Preheat the oven to 180C.
Bring a medium saucepan of water to the boil. Add pear slices and boil until softened. Strain and set aside until needed.
Prepare the syrup by combining all the ingredients together in a small saucepan and bring to the boil, reduce heat to low and simmer for a few minutes. Remove from heat and allow to cook completely.
In a food processor, process kataifi pastry until it resembles fine crumbs.
In a medium bowl combine kataifi and butter (or ghee) and rub together until most of the pastry is coated.
Press 2/3 mixture in the base of an ovenproof pan and up the sides.
To make the filling, place all the ingredients into a medium saucepan over medium-high heat. Stirring regularly, bring to just boiling and until the cheese is just melted and well combined with the other ingredients.
Arrange pear slices first, trying to cover as much of the surface area as possible. Crumble blue cheese on top and then add mozzarella mixture.
Place the rest of the kataifi pastry on the top, evenly distribute and press down lightly.
Bake in the oven for approx. 30 mins or until golden brown. Remove from the oven, immediately pour half the honey syrup all over the top and allow it to stand for 5 mins. Flip out onto a serving platter and serve immediately (while hot so cheese remains melted).
Top with crushed walnuts and serve with extra syrup on top if required.