Konafa (Phyllo/Custard Center)

Recipe by Poppy
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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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