Konafa

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 190°C (375°F).

   Ongeveer 10 min

2. 2

   In a medium saucepan, combine the sugar and water for the syrup. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened.

   Ongeveer 15 min

   Tip van de kok: Do not stir the syrup too much to prevent crystallization.

3. 3

   Remove the syrup from heat and stir in the lemon juice and orange blossom water. Set aside to cool completely.

4. 4

   Shred the konafa pastry into small pieces. If using fresh konafa, you may need to freeze it briefly to make it easier to shred.

   Ongeveer 5 min

5. 5

   In a large bowl, drizzle the melted butter over the shredded konafa pastry and toss until all strands are evenly coated.

   Ongeveer 5 min

   Tip van de kok: Ensure every strand is coated for a crispy konafa.

6. 6

   Lightly grease a 28-30 cm (11-12 inch) round baking pan.

   Ongeveer 1 min

7. 7

   Press half of the buttered konafa pastry evenly into the bottom of the prepared pan, creating a firm layer.

   Ongeveer 3 min

   Tip van de kok: Use the bottom of a glass or your hands to press firmly.

8. 8

   In a separate bowl, combine the mozzarella cheese and ricotta cheese for the filling.

   Ongeveer 2 min

9. 9

   Spread the cheese mixture evenly over the konafa base, leaving a small border around the edges.

   Ongeveer 2 min

10. 10

    Cover the cheese filling with the remaining buttered konafa pastry, pressing gently to create an even top layer.

    Ongeveer 3 min

11. 11

    Bake in the preheated oven for 35-40 minutes, or until the konafa is golden brown and crispy.

    Ongeveer 40 min

    Tip van de kok: Keep an eye on it to prevent burning, as oven temperatures can vary.

12. 12

    Once removed from the oven, immediately pour the cooled syrup evenly over the hot konafa.

    Ongeveer 1 min

    Tip van de kok: The contrast in temperature helps the konafa absorb the syrup better.

13. 13

    Let the konafa rest for at least 20 minutes to allow the syrup to soak in and the cheese to set slightly.

    Ongeveer 20 min

14. 14

    Garnish with chopped pistachios, if desired, before serving.

    Ongeveer 1 min