AuthorksalmanKonafa is one of the hallmark desserts of the Middle East, with as many variations on its filling (think cheese, cream, nuts, chocolate, fruit, dates, clotted cream) as on its spelling (it is variously called knafeh, kunafe, konafa, knafe, kunafah - you get the idea). This version of konafa is filled with cream, dates and caramel.
To prepare the filling: put the sugar in a saucepan over low heat until it melts and turns golden, then add butter and stir. Then add the cream, stirring, and finally add the dates, cinnamon, and stir.
Remove the filling from the heat and let it cool before use.
Place the frozen kunafa in the food processor and turn it on until the kunafa is crumbled.
Add sugar and stir, then add butter and stir well.
Spread two thirds of the konafa in a tray greased with butter and press it well, then spread the filling cream and dates and put the rest of the konafa and press gently.
Bake the kunafa in a hot oven 375F/190C until golden, then pour the syrup over konafa as soon as it comes out of the oven.
Leave the konafa cool slightly before cutting. Serve.
Ingredients
Directions
To prepare the filling: put the sugar in a saucepan over low heat until it melts and turns golden, then add butter and stir. Then add the cream, stirring, and finally add the dates, cinnamon, and stir.
Remove the filling from the heat and let it cool before use.
Place the frozen kunafa in the food processor and turn it on until the kunafa is crumbled.
Add sugar and stir, then add butter and stir well.
Spread two thirds of the konafa in a tray greased with butter and press it well, then spread the filling cream and dates and put the rest of the konafa and press gently.
Bake the kunafa in a hot oven 375F/190C until golden, then pour the syrup over konafa as soon as it comes out of the oven.
Leave the konafa cool slightly before cutting. Serve.