Konafaphyllocustardcenter Recipes

KONAFA

Steps:

• Make Syrup with:.
• 1 cup sugar.
• 1/4 cup water.
• 2 tsp lemon juice.
• 1 tsp orange blossom water.
• Cream Filling.
• 2 tablespoons ground rice.
• 1 tablespoons sugar.
• 1 1/2 cups milk.
• 2 Tbsp cup heavy cream.
• Walnut or Pistachios Filling.
• 1 cup walnuts and pistachios; chopped.
• 1 tbsp sugar
• Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
• Cream filling:.
• Mix ground rice and sugar to a smooth paste with 1/2 the milk.
• Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
• Let cool, add cream and mix well.
• Walnut or pistachio filling:.
• Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
• Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
• Cover with the remaining pastry and flattening out with the palm of your hand.
• Bake at uncovered 350 degrees for about 20 minutes.
• Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
• Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
• It is delicious when still warm.

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.