The dough for this pastry can be purchased refregerated at most
middle eastern markets. It looks like vermicelli or shredded
wheat, only soft, white, and uncooked. Thin strands of dough
with a custard middle and syrupy sauce make Konafa a popular
Ramadan holiday dessert.
1 pound Shredded Fillo Dough pastry
2 sticks unsalted butter, melted
- Cream Filling
4 tablespoons cream of rice (or finely ground rice)
2 tablespoons sugar
1/2 cups milk
2 cups milk
1/2 cup heavy cream
1 1/4 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water, or orange blossom water
Prepare the cream filling by mixing the cream of rice, sugar
and 1/2 cup milk to form a smooth paste.
Bring the 2 cups milk to a boil, then add the rice 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.
Prepare the syrup by stirring the sugar, water and lemon juice
over medium heat until thick to the point that it coats the metal
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 Konafa pastry
Pour half of the melted butter over the konafa pastry. Work
the pastry to ensure that each strand is coated with the butter.
Spread the pastry 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 strands
using the same method described above.
Bake in an oven at 350 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.
Serve hot or cold.
Recipe from The Middle Eastern Cookbook
by Sabria Farid Toma and Safa Toma.
Say Bismillah and eat!