Recipe

Konafa

Dec 31, 2009 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Makes 20 Item
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Ingredients

Konafa
  • 375 gram packet kataifi shredded pastry
  • 185 gram butter, melted
  • 2 cup (400 grams) ricotta cheese
  • 1/2 cup (60 grams) finely chopped pecans
  • 1 cup (150 grams) dried apricots, chopped finely
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup (125 millilitres) yoghurt
  • 2 tablespoon maple-flavoured syrup
Syrup
  • 1 1/2 cup (375 millilitres) water
  • 1 3/4 cup (385 grams) sugar
  • 1/4 cup (60 millilitres) maple-flavoured syrup
  • 1 tablespoon orange flower water

Method

Konafa
  • 1
    Grease 4-litre (16-cup) shallow ovenproof dish, line base with baking paper.
  • 2
    Make syrup.
  • 3
    In large bowl, pull strands of pastry apart; pour butter over pastry, mix well. Place half the pastry mixture over base of prepared dish. Spread combined remaining ingredients over pastry.
  • 4
    Top with remaining pastry. Bake, uncovered, in moderate oven about 30 minutes or until browned. Pour hot syrup immediately over pastry; cool. Cover; refrigerate 3 hours or overnight.
Syrup
  • 5
    In a medium saucepan, combine ingredients; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 15 minutes or until mixture has thickened slightly.

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