Konafa
1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. Orange flower water.
2. Melt 1 c. butter.
3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)
4. Line an ovenproof dish (I use a souffle bowl or springform pan) with half the kataifa.
5. Add 1 beaten egg and 1 ½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.
6. Bake at 350° for 40 minutes. Increase the oven temperature to 400-425° and continue to bake for another 15 minutes or until the surface is golden brown.
7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.
Comments:
I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.
1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. Orange flower water.
2. Melt 1 c. butter.
3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)
4. Line an ovenproof dish (I use a souffle bowl or springform pan) with half the kataifa.
5. Add 1 beaten egg and 1 ½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.
6. Bake at 350° for 40 minutes. Increase the oven temperature to 400-425° and continue to bake for another 15 minutes or until the surface is golden brown.
7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.
Comments:
I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.