Mini Knafeh With Rose and Pistachio

Texture seekers and corner-piece hoarders, this recipe is for you. While the beloved Middle Eastern dessert knafeh is usually made in a large round tray, here it’s baked in a muffin tin so that every serving contains more crispy-crunchy, ghee-soaked pastry. Never fear: There’s still plenty of cheese in the middle of each one. Usually, that’s a mix of Arabic cheeses, but in this version, it’s a mix of creamy ricotta and stretchy mozzarella. Food coloring provides the iconic bright orange appearance, but if you skip it, you’ll still get a subtle golden hue. Pro tip: Freeze the shaped knafeh (disposable pans work great for this) and bake them from frozen, adding 3–5 minutes to the cook time.