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1
Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
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2
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.
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3
Ensure that it does not lump or stick to the bottom of the pan.
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4
Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
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5
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.
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6
Add rose water and cook with stirring for a few more minutes until well mixed.
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7
Remove from heat and cool slightly in the refrigerator.
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8
To prepare the Konafa, pull out and separate half pastry.
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9
Pour half of the melted butter over the pastry.
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10
Work the pastry to ensure that each phyllo is coated with the butter.
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11
Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
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12
Pour cream filling on the pastry.
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13
Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
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14
Bake in an oven at 350F for about 10-15 minutes, or until slightly golden in color.
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15
Remove from the oven and immediately pour the cold syrup over the hot Konafa.
