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Make Syrup with:
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1 cup sugar.
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1/4 cup water.
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2 tsp lemon juice.
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1 tsp orange blossom water.
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Cream Filling.
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2 tablespoons ground rice.
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1 tablespoons sugar.
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1 1/2 cups milk.
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2 Tbsp cup heavy cream.
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Walnut or Pistachios Filling.
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1 cup walnuts and pistachios; chopped.
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1 tbsp sugar
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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.
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Cream filling:
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Mix ground rice and sugar to a smooth paste with 1/2 the milk.
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Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
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Let cool, add cream and mix well.
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Walnut or pistachio filling:
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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.
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Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
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Cover with the remaining pastry and flattening out with the palm of your hand.
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Bake at uncovered 350 degrees for about 20 minutes.
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Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
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Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
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It is delicious when still warm.
