Egyptian Cream filled Konafa Recipe - Konafa Bel Creama

By Middle Eats · 60 min

Ingredients

Instructions

1. Make the syrup: combine the sugar, water, vanilla and a squeeze of lemon in a saucepan. Bring to a boil over medium-high heat without stirring. Once boiling, reduce to low and simmer for 10 minutes. Pour into a jug to cool.
2. Make the cream filling: put the cream, sugar and cornflour in a pot. Crush the mastic and add it. Mix, then cook over medium-high heat, whisking until it boils. When it thickens like custard, cook for 1 more minute. Pour into a bowl and cover with plastic wrap to prevent a skin forming.
3. Clarify the butter: melt the butter in a small pot over high heat. Let it boil until a foam forms and disappears, leaving a thin film on top. Skim off this film, then pour the clear butter into a jug, leaving the milk solids behind. You need 180 g.
4. Prepare the konafa: cut it into strands about 2.5 cm (1 inch) long and separate them. Mix with the clarified butter in small batches until the dough is an even pale yellow.
5. Preheat the oven to 200°C (390°F). Brush about 1 tablespoon of butter over the base and sides of a 10-inch round baking dish.
6. Press about two-thirds of the konafa over the base and up the walls of the dish, fluffing as you go, compacting it until the base is thick, flat and even with no gaps.
7. Compact the walls, pour the cream into the centre and spread it evenly. Fold the overhanging konafa from the walls over the cream.
8. Sprinkle the remaining konafa over the cream in a thin, even layer, press it gently, and flatten any strands poking up.
9. Bake in the centre of the oven for 30–45 minutes, until golden brown and the sides pull away from the pan.
10. Immediately pour the syrup down the sides first, then evenly over the centre. Let it sit for 15 minutes.
11. To serve, place a serving dish on the baking pan, flip them over, and decorate with pistachio slices.

Summarized from Middle Eats's video. Watch it for the details.

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