Tuesday, October 9, 2012

Konafa Bel Fosdok


1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup


-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.

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