KONAFA (PHYLLO/CUSTARD CENTER)

Steps:

• Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
• Bring the 2 cups milk to a boil, then add the flour paste to the boiling milk slowly with continuous stirring, Let simmer with continuous stirring until very thick.
• Ensure that it does not lump or stick to the bottom of the pan.
• Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
• Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
• Add rose water and cook with stirring for a few more minutes until well mixed.
• Remove from heat and cool slightly in the refrigerator.
• To prepare the Konafa, pull out and separate half pastry.
• Pour half of the melted butter over the pastry.
• Work the pastry to ensure that each phyllo is coated with the butter.
• Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
• Pour cream filling on the pastry.
• Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
• Bake in an oven at 350°F for about 10-15 minutes, or until slightly golden in color.
• Remove from the oven and immediately pour the cold syrup over the hot Konafa.