Konafa Phyllocustard Center Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
• Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
• Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
• Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Steps:

• 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.

Steps:

• Preheat the oven to 400°F or 200ºC.
• Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.
• Pack half the buttery pastry into the base of an 8-inch (20-cm) round ovenproof pan, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.
• In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.
• Place the pan in the oven and bake for 25 minutes until crisp and golden.
• While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8-10 minutes until the mixture reaches a syrupy consistency.
• Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the pan for 5 minutes before turning out on to a plate.
• Top with the chopped pistachios and rose petals, and cut into 4 slices to serve.

Steps:

• Make Syrup with:.
• 1 cup sugar.
• 1/4 cup water.
• 2 tsp lemon juice.
• 1 tsp orange blossom water.
• Cream Filling.
• 2 tablespoons ground rice.
• 1 tablespoons sugar.
• 1 1/2 cups milk.
• 2 Tbsp cup heavy cream.
• Walnut or Pistachios Filling.
• 1 cup walnuts and pistachios; chopped.
• 1 tbsp sugar
• Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
• Cream filling:.
• Mix ground rice and sugar to a smooth paste with 1/2 the milk.
• Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
• Let cool, add cream and mix well.
• Walnut or pistachio filling:.
• Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
• Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
• Cover with the remaining pastry and flattening out with the palm of your hand.
• Bake at uncovered 350 degrees for about 20 minutes.
• Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
• Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
• It is delicious when still warm.