Egyptian Konafa 3x3 Slice Food

KUNAFA THE TRADITIONALLY DESERT

Steps:

• 1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
• 2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
• 3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
• 4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
• 5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
• 6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)
• 7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
• 8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.

KONAFA

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.