Strawberry & Orange Knafeh Parfait
Designed for professional chefs, check out this Strawberry & Orange Knafeh Parfait recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D’or Professional Strawberry Topping.

Ingredients
Strawberry & Orange Knafeh Parfait
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AED0.0
Knafeh Layer:
Knafeh, thawed
/g
500.0 g
0%
Butter, melted
/g
130.0 g
0%
Heavy Cream
/ml
350.0 ml
0%
Castor Sugar
/g
25.0 g
0%
Strawberry, fresh, diced
/kg
1.5 kg
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Orange juice
/ml
150.0 ml
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Pistachio, chopped
/g
150.0 g
0%
Strawberry & Orange Blossom Sauce:
Carte D'or Professional Strawberry Topping (6x1kg)
/g
225.0 g
0%

Loyalty points
Orange blossom water
/ml
15.0 ml
0%
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Knafeh Layer:
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Knafeh, thawed 500.0 g
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Butter, melted 130.0 g
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Heavy Cream 350.0 ml
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Castor Sugar 25.0 g
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Strawberry, fresh, diced 1.5 kg
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Orange juice 150.0 ml
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Pistachio, chopped 150.0 g
Strawberry & Orange Blossom Sauce:
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Orange blossom water 15.0 ml
Preparation
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Knafeh Layer:
- Preheat oven to 200°C.
- Mix knafeh and butter together in a bowl and spread over a baking sheet. Bake for 12 minutes, or until golden brown. Cool completely. Shred into pieces.
- Whip heavy cream and sugar together, set aside.
- Combine strawberries with orange juice and simmer over a medium heat until it forms a jam consistency. Cool completely.
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Strawberry & Orange Blossom Sauce:
- In a saucepan, add Carte D’or Professional Strawberry Topping. Bring to a boil and reduce to a simmer.
- Add orange blossom water and remove from heat to cool completely.
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Assemble:
- In 10 parfait glasses, layer with knafeh, whipped cream, strawberry mixture and end with whipped cream.
- Drizzle over the strawberry and orange blossom sauce and chill until set.
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Chef’s Tip:
- This can easily be made into a trifle, served in a large bowl for a buffet setting.