4 Serves
174 Mins
In a large mixing bowl, combine the Knafeh dough with melted butter and mix thoroughly to ensure even coating.
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Vitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
130 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
528 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
22 g / 50 gSaturated Fat
26 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Press the prepared Knafeh mixture into small, round cake forms or tart tins to create uniform discs.
Bake the Knafeh discs in a preheated oven at 200°C until golden brown and crispy, then remove and allow to cool completely on a wire rack.
Once cooled, place a generous scoop of vanilla ice cream onto one Knafeh disc and top with a second disc, pressing gently to form a sandwich.
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Korean
French