Thursday, November 15, 2012

Konafa with Cream

This is a traditional Egyptian dessert that is made from shredded fillo dough, filled with either nuts or cream, then baked and topped with sweet syrup. It is my favorite! 


for the cream filling:
1 pint heavy cream
3 tablespoons cornstarch
1 tsp orange blossom water (or rose water) 

for the simple syrup:
1.5 cups sugar
1 cup water
 1 tbsp freshly squeezed lemon juice
1.5 tsp vanilla extract

1 stick unsalted butter
1 package konafa pastry 

For the cream: Heat the heavy cream and cornstarch in a medium saucepan until the cream thickens, stirring constantly. Be careful not to burn it. Set aside to cool. Add the orange blossom or rose water if desired. If you do not have this, either leave it out or add some vanilla.

For the simple syrup: Bring the sugar, water, and lemon juice to a boil for 10 minutes. (The syrup might bubble so just make sure it does not overflow out of the pan.)  Remove from heat, add the vanilla, and let cool. Refrigerate until ready to use.

To assemble: Melt the butter. Take the konafa out of the plastic package and put it in a large deep bowl. Pour the melted butter over the konafa and shred with hands. Layer half of shredded konafa in a round pan, pressing firmly down and all the way to the edge of the pan, then spread the cream filling all over leaving about 1/2 inch clear from the edge, then add the other half of konafa and press down gently.

Bake on 350 degrees for about 40 minutes or until the top is golden. Immediately pour the cooled syrup all over. Let sit for 30 minutes. Flip onto a platter. Serve warm with coffee or tea.

Source: daliasdelights original
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