Directions: |
Directions:Preheat oven to 445 Degrees if using Cheese Filling.
Preheat oven to 350 Degrees if using Cream Filling.
Sauce: Combine Sugar, Water, and Lemon Juice: bring to a boil stirring occasionally. Reduce heat and simmer for 8-10 minutes. Remove from heat. Stir in Rose water.
Katafai: Cut Katafai in half then chop (alternatively, you can pull apart the pieces into long single strands). Mix with 1/2 C butter until moistened using your hands, separating the strands. Use the 1 TBS of butter and spread on bottom and sides of large shallow pan. Sprinkle 1/2 of the food coloring over buttered pan. Spread 1/2 of the shredded Katafai over pan and sides. Push down with a cup or your hands until flattened out. Prepare EITHER Cheese Filling or Cream Filling.
CHEESE FILLING:
Soak Mozzarella Cheese or string cheese in water preferably overnight to remove excess salt. Drain, soak up extra water from cheese with a paper towel. Chop cheese into small pieces. Mix with Ricotta Cheese.
Spread cheese evenly over Katafai. Place remaining Katafai over top of cheese filling and sprinkle with remain food coloring.
Cook in preheated 445 Degree oven for 20-25 minutes until browned. Remove from oven. Cool slightly, take platter and place over pan. Invert pan to remove Konafa from pan. Sprinkle with chopped pistachio's. Pour warmed syrup overtop. Serve and enjoy!
CREAM FILLING:
Mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil stirring consistently. Reduce heat. Add the rice flour paste, stirring vigorously. Stir constantly until mixture thickens. Reduce heat to low, cook for 15-20 minutes (it will thicken more) stirring occasionally without scraping the bottom of the pan, so as to not pick up any burnt pieces. Remove from heat. Add sugar and stir well. Let it cool, add heavy cream and mix well.
Spread cream filling evenly over Katafai. Place remaining Katafai over top of filling and sprinkle with remain food coloring.
Cook in preheated 350 Degree oven for 45 minutes. Then raise temperature to 425 Degrees and cook for 15 minutes until pastry is slightly browned. Remove from oven. Cool slightly, take platter and place over pan. Invert pan to remove Konafa from pan. Sprinkle with chopped pistachio's. Pour warmed syrup overtop. Serve and enjoy! |
This recipe for Konafa is from