Seperti dijanjikan selain dari basbousah , kunafah @ kataif  juga termasuk dalam halawah manisan yang di sajikan untuk menyambut sebarang perayaan..selalunya kunafa nie femes time  bulan puasa….perbagai jenis menu rupanya yang dihasilkan dari kataif …selalunya yang saya buat dengan cara menggulong kataif dengan kurma atau pisang kemudian disira air gula dan digoreng atau dibakar…kira idea sendirilah…jadi untuk perbagai lagi resipi boleh lihat dibawah sekadar koleksi saya nanti…

Konafa with Ricotta

Ingredients:
One 16oz. package of Kataifi shredded fillo dough (found at Arabic or Mediterranean grocery store)
1 stick of butter
1 teaspoon of orange blossom water
2 cups of ricotta cheese (16 ounces)

Syrup:
1 cup of sugar
1 ½ cups of water
½ of a lemon

*If you would like the konafa to be softer, make more syrup by doubling the syrup recipe.

Directions:
Remove the Kataifi shredded fillo dough from the package and place in a large bowl. Using your hands, delicately pull apart the dough to separate the strands as much as possible. Next, melt the butter over low heat and then pour the melted the butter over the fillo dough. Work the melted butter into the dough thoroughly, with your hands.

Butter a round baking pan. Then, take half of the buttered fillo dough, and press it onto the baking pan. Use a butter knife to spread the ricotta cheese on top of the dough, making sure you distribute it evenly. Try not to get any ricotta cheese too close to the edges.

Next, press the remaining fillo dough on top of the cheese. Using your fingers, try to seal the edges of the pastry a bit. Because the dough is buttered, it makes this task quite easy. Last, sprinkle the orange blossom water over the pastry, and then bake in the oven at 350 degrees.

Meanwhile, prepare the syrup. Pour the sugar and water in a medium saucepan. Wash the lemon and add to the saucepan. Bring the syrup to a boil and then cook at low heat for 15 minutes.

When the edges of the pastry start to get slightly brown, switch the pastry to the top rack of the oven. When the top of the pastry becomes golden brown, remove from the oven.
Immediately, pour the syrup over the konafa. Make sure you leave about 2 tablespoons of syrup for later. Wait a few minutes to let the konafa absorb the syrup.
Then put a serving platter upside down over the baking pan, and invert it so that the konafa is placed on the platter. Pour the remaining syrup over the konafa and serve immediately. Konafa is best when its warm!

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My Feberet almond kunafah

Konafa with Almond

1 package (about 500 g) konafa =kataifi shredded pastry .

Almonds, Pistachios, hazel nut.

For shira (syrup):
1 1/2 cup sugar
1/2 cup water
1 teaspoon orange blossom water or rose water
1 tablespoon lemon juice

To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

To make konafa :

1)Take a small amount of shredded pastry ,roll it around your finger then Place on baking sheet.

2)Bake in 350F oven, for 20 to 30 minutes or until it lightly browned ,then fill each one with 2 or 3 pieces of your favorite nut,(dip the nut in the syrup then place it in the center of konafa).
3)Lower the oven heat to 300 F , and bake for 10 to 15 or until they gold and crunchy.

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Konafa, also pronounced Knefeh, a decadently rich, creamy, cheesy, crunchy, sweet and savory desert, is very popular during Ramadan. So I thought it couldn’t be more appropriate timing, being that it is Holy Ramadan at the moment. I have added apples as a twist to this recipe, as I am entering it into a recipe contest being held by http://keyingredient.com/ calling for a recipe that includes the key ingredient Apple. So here it is, it’s simple, easy and quick!

For the Konafa/knefeh:

500 grams kataifi pastry-shredded phyllo pastry
300 grams unsalted butter, melted
750 grams Ricotta cheese
2 Apples, finely sliced
1 cup of chopped pistachios
1 cup of chopped walnuts
1 teaspoon cinnamon

method:-

Place butter in a saucepan and begin melting

Put Kataifi pastry in a bowl and add the melted butter. Toss it around in the butter making sure it is evenly covered with the butter.

Separate it into 2 halfs. Butter the 9 x 12 inch dish all around

Evenly spread half of the pastry at the bottom of the dish

add the ricotta cheese and evenly spread across with a butter knife

add sliced apples and sprinkle with cinnamon. Add walnuts and pistachios

Evenly spread and cover with the remaining pastry. Now, place in a preheated oven gas 170c for 25 minutes. Now, begin making the Kater as per recipe below.

For the Kater (Syrup)

4 cups of sugar
2 cups of water
2 teaspoons of rose water
2 tablespoons chopped pistachios
1 teaspoon lemon juice

For the kater/Syrup:Combine all ingredients in a sauce pan, stir over heat until sugar is dissolved and bring to a boil. Set aside and let Cool.

Pic  by Yasmeen Health

Konafa

Ingredients
*1 (1 pound) package Kataifi (can be found in most middle eastern, arab or greek grocery stores or markets)
1/2 cup Pure Ghee,melted

For Sugar Syrup
1 cup brown or white sugar
1 cup water
2 tablespoon lemon juice,freshly squeezed
1 teaspoon Orange blossom water or rose water
Pinch of Saffron

For Garnish
1/4 cup blanched whole almonds,sliced
1/2 cup golden raisins or chopped dried dates
1/2 cup roasted cashews or walnuts, coarsely chopped
2 tablespoon pure ghee

For Cheese Filling
2 cups low fat Ricotta
1 cup fresh mozzarella,shredded

*One can also used very thin roasted vermicelli(available in most Asian stores).Roast in ghee,cover and cook in very little water just until soft but not mushy.

Method
Prepare the sugar syrup
In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.

Prepare Cheese filling
In a blender or food processor blend together ricotta and mozzarella.keep aside

Konafa finger with ashta

Sourc pic and Recipe by :meedo/arabicbites

1 package (500 grams) konafa(shredded pastry).

For filling:
2 cups milk.
7 Tablespoons corn starch .
1 teaspoon vanilla essence.
5 Tablespoons sugar.
2 Tablespoons rose water.
1/2 cup Ricotta cheese or Cottage cheese.

Chopped pistachios.

For shira (syrup):
1 cup sugar .
2/3 cup water.
1 teaspoon rose water.
1 Tablespoon lemon juice .
Pinch of saffron .

To make the filling :
In a medium pan mix corn starch with milk, add sugar stir constantly over heat until mixture thickens, then add the rose water, vanilla, Ricotta cheese or Cottage cheese, stir. Spoon mixture to a medium bowel, cool, cover, refrigerate until cold.

To make shira (syrup):

Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

konafa(shredded pastry) ...seakan2 kueh karaskan ?

Konafa Machine