Classic Cream-Filled Konafa

Name: Classic Cream-Filled Konafa
Ingredients: For the Scented Simple Syrup:; 2 cups granulated sugar; 1 cup water; Squeeze of lemon; 1/2 teaspoon vanilla extract (or 2 teaspoons orange blossom water); For the Cream-Filling: (If you prefer more filling, make 1 1/2 times the cream recipe); 2 cups whole milk (or 1 cup milk plus 1 cup heavy whipping cream for a richer filling) (*see note below); 2 tablespoons granulated sugar; 4 tablespoons cornstarch (or 3 tablespoons for a looser consistency; my personal preferance); 1 medium piece of mastic (mistika), ground into fine powder (optional, but highly recommended); For the Konafa Crust:; 1 lb/ 500g fresh or frozen konafa or kataifi dough, fresh or frozen. If using fresh, freeze for an hour for easier cutting. If using frozen, thaw slightly; 1 cup unsalted butter or ghee, melted and cooled

Classic Cream-Filled Konafa was pinched from <a href="https://cleobuttera.com/middle-eastern/classic-cream-filled-konafa/" target="_blank" rel="noopener">cleobuttera.com.</a>

INGREDIENTS

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For the Scented Simple Syrup:

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2 cups granulated sugar

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1 cup water

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Squeeze of lemon

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1/2 teaspoon vanilla extract (or 2 teaspoons orange blossom water)

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For the Cream-Filling: (If you prefer more filling, make 1 1/2 times the cream recipe)

•

2 cups whole milk (or 1 cup milk plus 1 cup heavy whipping cream for a richer filling) (*see note below)

•

2 tablespoons granulated sugar

•

4 tablespoons cornstarch (or 3 tablespoons for a looser consistency; my personal preferance)

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1 medium piece of mastic (mistika), ground into fine powder (optional, but highly recommended)

•

For the Konafa Crust:

•

1 lb/ 500g fresh or frozen konafa or kataifi dough, fresh or frozen. If using fresh, freeze for an hour for easier cutting. If using frozen, thaw slightly

•

1 cup unsalted butter or ghee, melted and cooled

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