Egyptian Konafa with Cream (Konafa bel Eshta)

Method

1. Make the syrup first. Put the syrup sugar and water in a small saucepan over medium heat and stir until the sugar dissolves; once it boils, stop stirring and cook for 8 min in total, until slightly syrupy. Turn off the heat, stir in the lemon juice and orange blossom water and let it cool completely. Cold syrup on hot konafa is what keeps it crisp.

   Add in this stepSugar (for the syrup) 120 gWater (for the syrup) 80 mlLemon juice 1 tspOrange blossom water (optional) ½ tsp

   medium heat

2. In a saucepan, whisk the milk, cornstarch and filling sugar together before you turn on the heat, until there are no lumps. Cook over medium heat for 5 min, whisking constantly and scraping the bottom, until it thickens like pudding and big bubbles pop up. Take it off the heat, whisk in the cream until smooth, press plastic wrap onto the surface and let it cool until just warm.

   Add in this stepMilk 240 mlCornstarch 24 gSugar (for the filling) 20 gHeavy cream 100 ml

   medium heat

3. Preheat the oven to 180 °C with a rack in the middle. Put the kataifi in a large bowl and pull it apart with your fingers into 2 to 3 cm pieces. Pour over most of the melted ghee and rub it in with your fingertips so every strand is coated. Dry patches stay white and hard after baking.

   Add in this stepKataifi (shredded pastry), thawed 150 gGhee, melted 64 g

   oven

4. Brush the remaining ghee over the bottom and sides of a 18 cm round baking pan. Add half the kataifi and press it down firmly with your palm into a compact layer on the bottom and sides. Spread the cooled cream over it, leaving a 1 cm border. Scatter the rest of the kataifi evenly on top and press lightly.

   Add in this stepGhee, melted 11 g

5. Bake in the oven for 30 min, until the top and edges are deep golden and the sides look brown when you tilt the pan slightly. If the top is still pale, give it 3 to 5 minutes more.

   oven

6. As soon as it comes out of the oven, spoon the cold syrup slowly over the whole surface; it should sizzle. Leave it for 10 min so the syrup soaks in, sprinkle with the pistachios and cut into pieces while still warm.

   Add in this stepPistachios, roughly chopped 15 g