Konafa
Ubiquitous sweet dessert of the Middle East.
Known as Konafa in Egypt, Kadaif in Turkey and Greece, Knafe in Syria and Lebanon, this dessert is as ubiquitous in the Middle East as baklava, and is similar in preparation. Shredded phyllo dough resembling rice vermicelli noodles are coated in melted butter, layered either with cream, nuts or cheese then baked and drenched with syrup and served with a liberal dusting of chopped pistachios. This recipe has a cream filling.
Adapted from Claudia Roden’s New Book Of Middle Eastern Food
Ingredients:
For the syrup:
3 cups sugar
1½ cups water
2 teaspoons freshly squeezed lemon juice
Orange blossom water or rosewater to taste (at least 1 teaspoon)
For the cream filling:
3 tablespoons cornstarch
2 cups whole milk
2 cups heavy cream
5 tablespoons sugar
Orange blossom water or rosewater to taste (at least one teaspoon)
For the pastry:
1 pound kataifi pastry
½ pound unsalted butter, melted and slightly cooled
⅓ cup pistachios, roasted and coarsely chopped
Preparation:
Syrup:
In a saucepan, bring the sugar, water and lemon juice to a boil for about 8 to 10 minutes. It should become a light bodied syrup. Remove from heat and stir in the orange blossom water.
Leave to cool, then chill in the refrigerator.
Cream Filling
In a medium saucepan, mix the cornstarch with some of the milk to make a smooth paste. Add the remaining milk, cream and sugar and stir vigorously until dissolved.
Place over medium heat and bring to a boil slowly, stirring constantly. The mixture will thicken.
Stir in the orange blossom or rose water and continue to cook 2-3 minutes longer.
Set aside until ready to use.
The Pastry:
Place the kataifi pastry in a large bowl. With your fingers, separate the strands as much as possible so that they do not stick together (use your fingers to break and pull the pastry threads apart).
Pour the melted butter over the pastry and, with your fingers, spread it thoroughly over the pastry, pulling out and separating the strands so that they don’t stick together and are entirely coated with butter.
Assemble and bake:
Preheat the oven to 375F.
Prepare an 11-inch round pie pan buttering the bottom and place a buttered, round piece of parchment on the bottom the pan.
Spread half the pastry at the bottom of the pan and firmly press it on the bottom and around the sides of the pan. Using a measuring cup or a smaller pie pan, can help compress it and gets the konafa well up the sides.
Spread the cream filling over it, leaving a one inch border, and cover with the rest of the pastry. With both palms, lightly press down on the top layer and flatten the pastry.
Bake for 50-60 minutes until the pastry colors slightly.
Remove from the oven and while hot, pour the cooled sugar syrup over the hot pastry.
When cool, unmold onto a rack to drain, then invert once again onto a serving platter.
Liberally sprinkle chopped pistachios on the top and serve.