Zutaten für Konafa
- Phyllo Pastry
- Unsalted Butter
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 2 teaspoons lemon juice
- 1 teaspoon orange blossom water
- Rice Flour
- 1 3/4 cups whole milk
- 2 tablespoons heavy cream
- Walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Konafa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Konafa
- **Prepare the Syrup:**
- In a saucepan, combine 1 cup sugar, 1/4 cup water, 2 teaspoons lemon juice, and 1 teaspoon orange blossom water.
- Simmer over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly (about 5-7 minutes).
- Remove from heat, stir in orange blossom water, and let cool completely in the refrigerator for at least 1 hour.
- **Prepare the Cream Filling:**
- In a bowl, whisk together 2 tablespoons ground rice and 1 tablespoon sugar until smooth.
- Gradually whisk in 1/2 cup milk until a smooth paste forms.
- In a saucepan, bring the remaining 1 1/2 cups milk to a boil.
- Slowly pour the rice paste into the boiling milk, whisking constantly to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, until the mixture thickens considerably (about 10-12 minutes).
- Remove from heat and let cool slightly.
- Stir in 2 tablespoons heavy cream until well combined.
- **Prepare the Nut Filling:**
- In a bowl, combine 1 cup chopped walnuts and pistachios with 1 tablespoon sugar.
- **Assemble and Bake the Konafa:**
- Gently pull apart the shredded phyllo dough (kataifi) to separate the strands.
- Melt 1/2 cup (1 stick) unsalted butter and pour it over the shredded dough, tossing to coat evenly.
- Press half of the buttered dough into the bottom of a large, greased baking dish (approximately 9x13 inches).
- Spread either the cream filling or the nut filling evenly over the dough layer.
- Top with the remaining buttered dough, pressing down gently to flatten.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Increase the oven temperature to 400°F (200°C) and bake for an additional 10-15 minutes, or until the konafa is golden brown and crispy.
- Remove from the oven and immediately pour the cold syrup over the hot konafa.
- Let it sit for at least 15 minutes to allow the syrup to be absorbed.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
152g
Fat
131g
Carbs
29g
