Konafa (Middle Eastern Pastry)

• 1 pkg (14 oz) kataifi shredded pastry
• 12 tbsp (1 1/2 sticks) butter, melted
• 2 cups ricotta cheese
• 1/2 cup finely chopped pecans
• 1 cup dried apricots, finely chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup yogurt
• 2 tbsp maple-flavored syrup
• None None FOR THE SYRUP
• 1 3/4 cups sugar
• 1/4 cup maple-flavored syrup
• 1 tbsp orange flower water

1. Grease and line bottom of 13 x 9-inch baking dish with parchment paper.
2. For the syrup, combine 1 1/2 cups water and remaining ingredients in a medium saucepan. Stir on low heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 15 mins or until mixture has thickened slightly.
3. In large bowl, pull strands of pastry apart. Pour butter over pastry, mix well. Place half the pastry mixture in bottom of prepared dish. Combine remaining ingredients in large bowl. Spread over pastry. Top with remaining pastry.
4. Bake about 30 mins or until browned. Pour hot syrup immediately over pastry; cool. Cover; refrigerate 3 hours or overnight.

pastry, butter, ricotta cheese, pecans, dried apricots, ground nutmeg, ground ginger, yogurt, maple, syrup, sugar, maple, orange flower

Taken from recipes-plus.com/api/v2.0/recipes/35736 (may not work)