Konafah (Knafeh, kanafeh)

Name: Konafah (Knafeh, kanafeh)
Cuisine: Nigerian
Ingredients: 1 pack konafah pastry; 1 teaspoon cinnamon; 1 cup ghee; 2 cups cream (for ultimate creamy taste); Or 1 cup milk 1 cup cream; 1 cinnamon stick; 2 tablespoons sugar; 3 tablespoons corn flour; 2 cups sugar; 1 cup water; 1 tablespoon lemon juice; 1 small cinnamon stick

khayrees Tasty bites @cook_14456829

#Jigawa

Middle eastern desserts are my forever favorites (konafah,knafeh,kanafeh, kataifi,with different spellings)is a middle eastern dessert made with a noodle like pastry (konafah)that’s drench in an ocean of buttery clarified butter, and filled with dreamy creamy heavy cream filling, or ricotta cheese (akkawi, shelal, country side braided cheese)or even mozzarella depending on the type of filling you want and then bathed with a scented sugar syrup ( flavored with either orange blossom flower or mastic powder) they’re the real classic Arabian flavor but you can substitute that with vanilla or even cinnamon. So today we will be making a cream filled konafah #RamadhanRecipecontest

khayrees Tasty bites @cook_14456829

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Ingredients

1 packkonafah pastry
1 teaspooncinnamon
1 cupghee
For the filling
2 cupscream (for ultimate creamy taste)
Or 1 cup milk 1 cup cream
1cinnamon stick
2 tablespoonssugar
3 tablespoonscorn flour
For the soaking syrup
2 cupssugar
1 cupwater
1 tablespoonlemon juice
1small cinnamon stick

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Steps

1

Ingredients (ghee and konafah)
2

Thaw your konafah and then shred it into small pieces
3

Add 1 cup melted ghee and the cinnamon and mix
4

Grease your baking tray with ghee and add half of the konafah then gently press it with a cup so it adheres to the bottom of the pan and the sides making a well at the center
5

To make the filling add the cream sugar cornstarch cinnamon and boil till it thickens (carefull to not over cook it as the bottom will start brown like what happened here😂)allow it to cool to room temperature
6

Add the filling to the well
7

Gently cover it with the remaining konafah and bake till golden brown
8

To make the sugar syrup add the sugar lemon juice water and the cinnamon then cook till the sugar completely dissolves (the lemon juice will prevent it from forming crystals)
9

Now pour the sugar syrup immediately after removing it the konafah from the oven. And allow it to soak up the suyrup
10

To serve flip the konafah to your serving platter and cut in to wedges or you can just leave it in the spring form tray. Enjoy
11

Extracted: Cleobuttera