Konafa Phyllo Custard Center
Indulge in the decadence of *Konafa Phyllo Custard Center*, a luscious Middle Eastern dessert that perfectly balances a crispy, golden phyllo crust with a velvety vanilla-infused custard filling. This show-stopping treat is made with delicate shredded phyllo dough (konafa), generously coated in melted butter, and layered around a smooth, creamy center. A fragrant syrup infused with rose or orange blossom water is poured over the freshly baked dessert, adding a delightful floral sweetness. Garnished with crushed pistachios for a pop of color and crunch, this dessert is as visually stunning as it is delicious. Perfect for special occasions or as a standout dessert for family gatherings, Konafa promises to deliver a rich, textural experience with every bite. Ready in just over an hour, this irresistible fusion of crispy and creamy is a must-try for anyone seeking authentic Middle Eastern flavors!
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Recipe Information
Ingredients
- 400 grams Shredded phyllo dough (konafa dough)
- 200 grams Unsalted butter, melted
- 500 milliliters Milk
- 100 milliliters Heavy cream
- 100 grams Granulated sugar
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 250 milliliters Water
- 200 grams Sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water or orange blossom water
- 50 grams Crushed pistachios (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a round 9-inch baking dish with melted butter.
In a medium saucepan, combine milk, heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until warm but not boiling.
In a small bowl, dissolve cornstarch in 3 tablespoons of cold water. Gradually whisk this mixture into the warm milk mixture and stir continuously until the custard thickens. Remove from heat and let cool slightly.
Separate the shredded phyllo dough into fine strands. In a large mixing bowl, combine the phyllo dough with the melted butter, ensuring every strand is coated.
Spread half of the buttered phyllo dough evenly into the prepared baking dish, pressing it down firmly to create a base.
Pour the cooled custard over the phyllo base, spreading it evenly but leaving about 1 cm of space from the edges.
Cover the custard with the remaining buttered phyllo dough, gently pressing it down to seal the edges.
Bake in the preheated oven for 30-40 minutes or until the top is golden brown and crisp.
While the konafa bakes, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce the heat to simmer for 5 minutes. Add lemon juice and simmer for another 2 minutes. Remove from heat and stir in rose water or orange blossom water. Let the syrup cool.
Once the konafa is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot dessert.
Allow the konafa to rest for 20 minutes to fully absorb the syrup. Garnish with crushed pistachios if desired.
Slice into pieces and serve warm. Enjoy this crispy and creamy Middle Eastern treat!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 42.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
