Konafa (phyllo/custard Center)

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
• 2 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.
• 3 ensure that it does not lump or stick to the bottom of the pan.
• 4 allow the milk mixture to cool, then add the heavy cream and nuts, mix well.
• 5 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.
• 6 add rose water and cook with stirring for a few more minutes until well mixed.
• 7 remove from heat and cool slightly in the refrigerator.
• 8 to prepare the konafa, pull out and separate half pastry.
• 9 pour half of the melted butter over the pastry.
• 10 work the pastry to ensure that each phyllo is coated with the butter.
• 11 spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
• 12 pour cream filling on the pastry.
• 13 cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
• 14 bake in an oven at 350°f for about 10-15 minutes, or until slightly golden in color.
• 15 remove from the oven and immediately pour the cold syrup over the hot konafa.