Konafa

• 500 g phyllo pastry (found at Arabic or Mediterranean grocery store)
• 250 g unsalted butter, melted
• Syrup
• 1 cup sugar
• 1/4 cup water
• 2 teaspoons lemon juice
• 1 teaspoon orange blossom water
• Cream Filling
• 2 tablespoons rice flour
• 1 tablespoon sugar
• 1 1/2 cups milk
• 2 tablespoons cups heavy cream
• Walnut or Pistachio Filling
• 1 cup walnuts or 1 cup pistachios, chopped
• 1 tablespoon sugar

1. Make Syrup with:
2. 1 cup sugar.
3. 1/4 cup water.
4. 2 tsp lemon juice.
5. 1 tsp orange blossom water.
6. Cream Filling.
7. 2 tablespoons ground rice.
8. 1 tablespoons sugar.
9. 1 1/2 cups milk.
10. 2 Tbsp cup heavy cream.
11. Walnut or Pistachios Filling.
12. 1 cup walnuts and pistachios; chopped.
13. 1 tbsp sugar
14. Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
15. Cream filling:
16. Mix ground rice and sugar to a smooth paste with 1/2 the milk.
17. Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
18. Let cool, add cream and mix well.
19. Walnut or pistachio filling:
20. Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
21. Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
22. Cover with the remaining pastry and flattening out with the palm of your hand.
23. Bake at uncovered 350 degrees for about 20 minutes.
24. Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
25. Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
26. It is delicious when still warm.

unsalted butter, syrup, sugar, water, lemon juice, orange blossom water, cream filling, rice flour, sugar, milk, heavy cream, walnuts, sugar

Taken from www.food.com/recipe/konafa-342899 (may not work)