Chocolate Walnut Kataifi Mini Cheesecakes

Preheat the oven to 375°F. Using a knife, shred or cut up the thawed kataifi dough into smaller pieces. Combine the kataifi with the melted butter and condensed milk, mixing well until the dough is evenly coated.

Add about ¼ cup of the kataifi mixture into each cup of a standard 12-cup muffin tray. Press down firmly using the bottom of a small cup or similar utensil, making sure the kataifi reaches up the sides of each cup to create a nest. In a separate small baking tray, add about ¼ cup of the shredded kataifi, spreading it out to create an even layer. This will be used for the topping.

Place both trays in the oven and bake for 20-25 minutes, or until the kataifi shells and extra kataifi are golden brown and crisp. The extra kataifi may brown faster, in about 10-15 minutes, so keep an eye on it and remove it from the oven once golden. Remove from the oven and allow to cool for about 5 minutes.

Meanwhile, make the simple syrup. Combine the sugar, water, lemon juice, and orange blossom water in a small saucepan and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 5 minutes. Remove from the heat and set aside to cool.

Add the cream cheese, condensed milk, cinnamon, vanilla, and salt to a mixing bowl. Using a hand mixer, beat until smooth and well combined.

Whip the heavy cream separately, then fold it into the cream cheese mixture. Then, beat the cream cheese mixture until thick and fluffy. Fold in the finely ground walnuts, then transfer the mixture to a piping bag.

Remove the kataifi shells from the muffin tin and lightly brush them with the simple syrup. Pipe the cheesecake filling into the cooled shells.

Drizzle with melted chocolate and sprinkle with crushed walnuts and crispy kataifi. Serve and enjoy!

TIME-SAVING TIP: If short on time, use store-bought pastry shells instead of making the kataifi shells from scratch.