A Middle-Eastern favorite and a month of Ramadan tradition. This variation of Konafa is made from crunchy shredded phyllo pastry, sandwiching a creamy, pudding-like filling, and soaked with vanilla scented simple syrup.

Ingredients:

For the Vanilla Scented Simple Syrup:

• 2 cups granulated sugar
• 1 cup water
• Squeeze of lemon
• ½ teaspoon vanilla extract

For the Cream-Filling: If you prefer more filling, make 1½ times the cream recipe

• 2 cups whole [i](full cream) milk, divided
• 2 tablespoons granulated sugar
• 4½ tablespoons cornstarch (cornflour)

For the Konafa Crust:

• 1 lb/450g fresh or frozen konafa
• 1 cup unsalted butter or ghee, melted and cooled

1. In the small saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium-high heat.
2. Bring to a boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable.
3. Transfer to a medium bowl or gravy boat and allow to cool to room temperature before using.

1. Pour 1½ cups of the milk in a small saucepan, along with the sugar and heat over medium-high heat.
2. Meanwhile, whisk the remaining ½ cup of milk with the cornstarch until fully dissolved.
3. Bring the 1½ cups of milk in the saucepan to a boil. As soon as it reaches a boil, remove from heat, and slowly pour in the cornstarch mixture, whisking constantly with a wire whisk. You’ll feel the mixture thickening immediately.
4. Return the saucepan to the heat, and continue cooking, whisking constantly, until the mixture forms large bubbles and thickens up even more; about 1 minute.
5. Pour the mixture through a fine-mesh strainer set over a medium bowl, to smooth out any lumps that may have formed. Set the cream filling aside to cool slightly as you prepare the konafa crust.

To make the Konafa Crust:

1- Heavily butter a 26cm/10inch cake pan. Set aside.

If using fresh, extra thin, konafa dough, it is preferable to use only the butterfat in the melted butter, leaving behind the milk solids or just use ghee, to ensure a crunchy, evenly browned crust.

If using thicker, Greek-style frozen kadaifi/konafa, you can use the butter in its entirety; milk solids and all. Unlike thin, fresh konafa, thicker/frozen kadiafi dough can handle the extra moisture, while still crisping up.

To separate the butterfat from the milk solids, let the butter sit for a few minutes after melting. The milk solids (the whiter substance) will sink to the bottom and the butterfat (the yellow liquid) will float up. You could now simply pour the butterfat, being careful to leave the white bottom layer behind. It’s OK if a little of the milk solids get poured in as well.

2- Over a large bowl, shred the konafa/kataifi dough into ¼ inch/1/2 cm pieces using hands, knife or scissors.

3- If using fresh, extra thin konafa dough, pour the yellow liquid (butterfat) of the melted butter, leaving behind the white layer (milk solids). If using thicker, frozen konafa/kadiafi, just pour all the butter in. Mix the butter evenly with you hands, into the kanafeh shreds, making sure it gets well coated and every strand is glistening.

4- Transfer two-thirds the amount of konafa in the prepared pan and firmly press it on the bottom and up sides. Make a wall with the konafa around the sides of the pan; this will help contain the cream filling during the baking process. Pack the konafa as tightly as possible. Use the bottom of a cup or measuring cup, to help pack it tightly and smooth out the konafa.

5- Pour in the cream filling and spread with a spatula into an even layer.

6- Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere.

7- Transfer the pan to the oven and bake for 40 to 50 minutes, or until the top and sides of the konafa are deep golden brown in color. Use a knife to push the side of the konafa, to check the color. The longer it bakes, the crunchier it gets. So bake it for less time if you prefer a softer crust.

8- Remove the konafa from the oven and immediately pour on the syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface. You might not need all of it. Reserve leftover syrup for drizzling over individual servings if desired, or refrigerate for another use.

9- Let the konafa rest for 10 minutes to allow for the syrup to soak in, then flip on to a serving platter.

10- Cut into wedges and serve right away. Konafa is best enjoyed warm.