Konafa (Phyllo/Custard Center)
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
- syrup
- 1 1⁄4 cups sugar
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 2 tablespoons rose water
- 2 tablespoons coarsely ground pistachio nuts
directions
- 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.
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RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!