Honeycomb with Kiri cream

  • 8
  • 45 minutes



For the dough:
600 grams (4 1/2 cups) all-purpose white flour
2 tablespoons powdered milk
4 tablespoons vegetable oil
1 pinch of salt
300 milliliters (1 1/2 cups) warm water
2 teaspoons dry yeast + 4 tablespoons warm water
2 medium eggs


For the cinnamon Kiri® cheese filling:
6 kiri® cheese portions
3 tablespoons powdered sugar
1 tablespoon cinnamon powder
125 grams (1 cup) Walnuts halves


For the syrup:
240 milliliters (1 cup) water
65 grams (1/2 cup) granulated sugar


For the dip:
8 Kiri® cheese portions
1 tablespoon honey
1/4 teaspoon ground cinnamon


For the decoration:
1 small egg
1/2 teaspoon white vinegar
3 tablespoons sesame seeds”




Step 1: Preparing the dough
1- In a small bowl, add the sugar, dry yeast, water, and mix well with a spoon until well combined. Set aside for 5 minutes.
2- In a large bowl, add the flour, powdered milk, vegetable oil, eggs, salt, the yeast mixture, and mix all the ingredients together using your hand, until forming a ball with the dough.
3- Cover the dough and set aside at room temperature for 40 minutes to rise.

Step 2: Preparing the Kiri® cheese balls
4- Cut each Kiri® into 4 cubes.
5- In a plate, mix the powdered sugar and cinnamon together, and gently roll 2 Kiri® cubes together in the mixture until completely covered.


Step 3: Shaping the honeycomb
6- Using your hands, form small balls with the dough. Slightly spread each ball until it’s 5 cm long.
7- Place a walnut, kiri® cheese, and roll them around to shape small buns.
8- In a round mold (20 cm x 5 cm) covered with parchment paper, place a small circle (12 cm) in the center. Place the mini balls one right next to the other until a nice honeycomb is formed with an empty center.
9- In a small bowl, mix the egg and vinegar until well combined, brush the honeycomb with the egg mixture, and top with sesame seeds.
10- Place the honeycomb in a preheated oven at 180°C (356°F) and bake for 35 minutes or until it’s golden brown.


Step 4: Preparing the syrup
11- In a saucepan over medium heat, place the water, sugar, and cook for 10 minutes until the mixture boils and the sugar is fully dissolved.
12- Pour the syrup on top of the honeycomb and let it absorb for 5 minutes before serving.


Step 5: Preparing the Kiri® cheese dip
13- In a medium bowl, place the Kiri® cheese portions and mix them using a spatula until the texture becomes smooth.
14- Add honey and cinnamon and mix all together. Place in a bowl and put it in the center of the honeycomb.”


Beef Samosa with Kiri Cheese

  • 10 Samosas
  • 30 minutes



6 Kiri® cheese portions
Traditional samosa dough
1 tablespoon olive oil
1 small onion, chopped
300 grams (10.5 oz) ground beef
Salt and pepper, to taste
50 grams (1/4 cup) walnuts, chopped
2 tablespoons chopped fresh mint
1 egg yolk + 1 teaspoon white vinegar




Step 1: Preparing the beef filling

1- In a medium bowl, add the Kiri® cheese portions and press them using a spatula until the texture becomes smooth and creamy.
2- In a pan over medium heat. Add the olive oil, the onion, and stir for 2 minutes until it becomes soft.
3- Add the ground meat, salt, pepper, and stir for 10 minutes until the meat is cooked.
4- Remove the pan from the heat and mix the ground meat with the mixed Kiri portions.
5- Add the fresh mint and chopped walnuts to the ground meat mixture, mix and set aside.


Step 2: Assembling the samosas

6- Cut the samosa dough into medium circles of 12 cm in diameter, place a full tablespoon of the beef and Kiri® cheese filling mixture in the center of the dough and fold into a half moon shape with braided edges.
7- Place the shaped half moon samosas in an oven sheet covered with parchment paper.
8- In a small bowl, mix the egg yolk and white vinegar, and brush the samosas surface.
9- Bake the samosas in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.”


Mutabbak with Grilled Eggplants and Kiri Cheese

  • 10 Mutabbaks
  • 15 minutes



8 Kiri® cheese portions
10 samosa leaves
2 large eggplants
1 tablespoon olive oil
Salt and pepper, to taste
3 tablespoons vegetable oil




Step 1: Preparing the eggplant filling

1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
3- Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
4- In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
5- Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.


Step 2: Assembling the Mutabbak

6- Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
7- In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbaks. Cook from both sides for 5 minutes or until golden brown.
8- Serve warm.


Kunafa Kiri Cheesecake Ball

  • 4 people
  • 15 minutes



For the lotus Kiri® cheese Cream:

4 Kiri® cheese portions
100 grams (1 cup) lotus cream
4 tablespoons whole milk
100 grams (1 cup) fresh raspberries


For the Kiri® cheesecake ball:

16 Kiri® cheese portions
140 grams (3/4 cup) unsalted butter, at room temperature
100 grams (1 cup) powdered sugar


For the Kunafa:

100 grams Kunafa dough
70 grams (1/2 cup) butter, melted
100 grams (1 cup) powdered sugar




Step 1: Preparing the lotus Kiri® cheese cream

1- In a food processor, add the Kiri® cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.


Step 2: Preparing the Kiri® Cheesecake Balls

2- In a medium bowl, lightly press the Kiri® cheese portions with a spatula and mix well until soft and the texture is creamy..
3- Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
4- Place the Kiri® cheese cream in the fridge for 30 minutes to set.
5- Take 100 grams of the Kiri® cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri® cheese balls to cool.


Step 3: Preparing the Kunafa

6- In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
7- Place the kunafa dough In an oven pan covered with parchment paper, and roast in a preheated oven at 180°C (356°F) for 15 minutes while stirring from time to time until golden brown.


Step 4: Assembling

8- In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
9- Place the crushed kunafa in a large plate and roll the Kiri® cheesecake balls over it until it is completely coated. Place the Kiri® cheesecake balls in the fridge until serving.
10- Top the Kiri® cheesecake balls with lotus Kiri® cream and serve cold.



Baked Pecan & Kiri Cheesecake

  • 5-6 people


For the cheesecake:

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • ¼ 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt


For the crust:

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • ½ cup brown sugar
  • A pinch of kosher salt

For the pecan topping:

  • 4 tbsp. butter
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ¼ cup heavy cream
  • ¾ 1 cup whole pecans
  • A pinch of kosher salt


  1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
  2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se


Kiri Strawberry Cheesecake

  • 5-6 people



  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 300 g digestive cookies
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 130 g unsalted butter, melted
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 medium eggs
  • 1 egg yolk
  • 175 ml light sour cream, room temperature
  • ½ lemon, juice and zest
  • Pinch of salt
  • ¾ cup strawberry ready sauce
  • Fresh strawberries for garnishing


  1. Preheat the oven to 180 degrees and grease and line the base and sides of a round spring form 10” tin with baking paper.
  2. Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
  3. Tip the crumbs into a bowl, then mix through the melted butter.
  4. Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
  5. Using an electric mixer, beat Kiri cream cheese on low-med speed for about 2 minutes until smooth and creamy.
  6. Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated.
  7. Add the sour cream, salt, lemon juice and zest and beat well.
  8. Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
  9. With a spoon, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
  10. Use a knife to run through the little strawberry patches to give it a swirl effect.
  11. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
  12. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
  13. Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
  14. Cove with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours.
  15. Garnish with fresh strawberries and serve.

Kiri–Stuffed Profiterole

  • 8-10 people


  • 1 cup water
  • 8 tbsp. butter
  • 2 tbsp. sugar
  • Pinch of salt
  • 1 ½ cups flour
  • 4 large eggs


Cream cheese filling

  • 12 Kiri square portions
  • ½ cup powdered sugar
  • ¾ cup heavy cream
  • Ready caramel syrup



  1. To make the dough: place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.
  2. Remove the pan from the heat, add flour and stir until combined.
  3. Return the pan to the heat and stir in a circular motion until the dough forms a ball at the center of the pan.
  4. Transfer the dough to a stand mixer bowl and let it rest for 5 minutes.
  5. Add the eggs in one egg at a time and mix on medium until combined. The Dough should be smooth, if not, then mix until the dough is free of lumps.
  6. Place the dough in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch balls onto the parchment lined pan.
  7. Bake at 200 degrees in a preheated oven for about 20 minutes or until golden brown. Remove from the oven and cut the top of each one to release the steam.
  8. To make the filling: place Kiri cheese and sugar in a bowl and mix until blended.
  9. Add the whipping cream and whisk well to have a thick and nice filling
  10. Transfer the filling into a pastry bag fitted with a nice tip as desired.
  11. Pipe the filling inside each profiterole leaving a space in the middle with high edges.
  12. Fill each space with a teaspoon of caramel syrup and cover it back with the cut tops.
  13. Dust with powdered sugar and serve.

Kiri Layered Cake

  • 5-6 people


  • 2 1/4 cups granulated sugar
  • 1 1/4 cups salted butter, softened
  • 7 large egg whites, at room temperature
  • 3 1/2 cups cake flour, plus more for pans
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt 1 cup water
  • 2 teaspoons vanilla extract


Buttercream Frosting

  • 24 Kiri square portions, softened
  • 1 cup salted butter, softened
  • 450 grams powdered sugar
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt



  1. Preheat oven to 180 Degrees.
  2. Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
  3. Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
  4. Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
  5. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
  6. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Cream Cheese Frosting:

  1. Beat KIRI cheese and salted butter with an electric mixer on medium speed until smooth.
  2. Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high and beat until light and fluffy.
  3. Evenly layer frosting between each cake layer
  4. Frost the outer layer of the cake, decorate as desired and serve

Kiri Marshmallow Almond Lime Pie

  • 5-6 people


  • 13 Kiri square portions, softened, divided
  • 1 cup all-purpose flour
  • 3 tbsps. brown sugar
  • 1 cup slivered almonds toasted, divided
  • ¼ cup butter melted
  • 1 tbsp. honey
  • 1 can sweetened condensed milk
  • ½ cup lime juice
  • 1 tbsp. grated lime zest
  • Pinch of salt
  • 1 egg yolk
  • 1 ¾ cups of mini marshmallows
  • 4 ½ tsps. butter
  • ½ cup whipping cream



  1. Combine the flour, brown sugar and 1/2 cup of almonds in a food processor. Process until well blended.
  2. Add melted butter and honey, and pulse until the mixture is crumbly but holds together if pinched.
  3. Press the mixture onto the bottom and up the sides of a greased pie plate.
  4. Bake for 8 minutes at 180 degrees. Cool on a rack while preparing the lime filling.
  5. In a medium mixing bowl, combine the sweetened condensed milk, 150g of Kiri cheese, lime juice, lime zest, salt and egg yolk. Beat on low speed until combined.
  6. Bake for 15-20 minutes or until the center is almost set. Cool on a rack, then refrigerate.
  7. In a small deep mixing bowl, combine the marshmallows and butter. Microwave on 50% power for 30 seconds. Stir and repeat until the mixture is completely melted. Add the remaining Kiri cheese and whipping cream and beat until smooth.
  8. Cover and refrigerate until chilled.
  9. Beat the marshmallow mixture until light and fluffy. Spread over the pie; sprinkle over the remaining toasted almonds.

Kiri Salted Caramel Cheesecake

  • 5-6 people


Biscuit Base

  • 300g Digestives Biscuits
  • 150g Unsalted Butter


Cheesecake Filling

  • 56 Kiri square portions, softened
  • 1 tsp. Vanilla Extract
  • 100g Icing Sugar
  • 200ml Heavy Cream
  • 1 tbsp. Gelatin dissolved in 2 tbsp. Water
  • 2 tbsp. salted caramel ready sauce for garnishing
  • Crushed caramel for garnishing



Biscuit Base

  1. Blitz the biscuits in a food processor and mix with the melted butter.
  2. Spread on the bottom of a 20cm deep cheesecake tin and press down firmly. Leave to set in the fridge whilst you make the rest!

Cheesecake Filling

  1. Using an electric mixer, whisk together at medium speed the Kiri cheese, vanilla and icing sugar until smooth and lump free.
  2. Pour the heavy cream into the mixer and continue whisking for a couple of minutes until it becomes very thick and mousse like.
  3. Fold in the gelatin with a wooden spoon to combine.
  4. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.

5. Drizzle some salted caramel sauce and garnish with crushed caramel and serv