Prep 25 mins
Cook 20 mins
- 1 lb phyllo dough
- 1 cup unsalted butter, melted
- recipe cream filling
- 4 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons finely ground pistachio nuts
- 1⁄2 cup milk
- 2 cups milk
- 1⁄2 cup heavy cream
- 1 1⁄4 cups sugar
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 2 tablespoons rose water
- 2 tablespoons coarsely ground pistachio nuts
- 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.
It should be noted the pastry called for is not regular phyllo pastry but shredded pastry to make Konafa which can be bought in Greek and some Middle Eastern shops.