Konafa is made of a very thin half cooked pastry. The closest in North America would be vermicelli or Angel hair.
Konafa can be found in some Middle Eastern groceries.
In Turkey and Greece, the name Kataifi is used for what Egyptian call Konafa, while Katayef is another different Egyptian desert.
Preparation Time: 1 hours
1/2 kg konafa.
3 tablespoons cream.
1 cup butter or ghee.
4 tablespoons corn flour.
4 tablespoons sugar.
2 cups milk.
1 1/2 cups sugar syrup.
1 teaspoon vanilla.
In a saucepan mix milk, sugar, vanilla and corn flour.
Heat over medium heat while whisking constantly.
Take off heat and stir in double cream and mix well then set aside.
Cut konfa into short strips.
Put in a bowl and mix very well with melted butter or ghee using your hands.
Brush a baking dish with oil.
Put half quantity of konafa in the bottom and press well to make a firm layer.
Spread cream mix over konafa layer then add the other half of konafa and press on it.
Heat oven and place baking dish until surface becomes golden brown.
Pour cool sugar syrup over konafa right after it comes out of the oven.
Put a serving platter over baking dish and invert it so that konafa is placed on the platter.
Sprinkle nuts on surface and serve.