Konafa Phyllocustard Center Recipes

KANAFA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
• Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
• Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
• Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

KONAFA (PHYLLO/CUSTARD CENTER)

Steps:

• Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
• Bring the 2 cups milk to a boil, then add the flour paste to the boiling milk slowly with continuous stirring, Let simmer with continuous stirring until very thick.
• Ensure that it does not lump or stick to the bottom of the pan.
• Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
• Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
• Add rose water and cook with stirring for a few more minutes until well mixed.
• Remove from heat and cool slightly in the refrigerator.
• To prepare the Konafa, pull out and separate half pastry.
• Pour half of the melted butter over the pastry.
• Work the pastry to ensure that each phyllo is coated with the butter.
• Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
• Pour cream filling on the pastry.
• Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
• Bake in an oven at 350°F for about 10-15 minutes, or until slightly golden in color.
• Remove from the oven and immediately pour the cold syrup over the hot Konafa.