Saturday, August 4, 2007

Konafa finger with ashta

Recipe by:meedo


1 package (500 grams) konafa(shredded pastry).

For filling:
2 cups milk.
7 Tablespoons corn starch .
1 teaspoon vanilla essence.
5 Tablespoons sugar.
2 Tablespoons rose water.
1/2 cup Ricotta cheese or Cottage cheese.

Chopped pistachios.

For shira (syrup):
1 cup sugar .
2/3 cup water.
1 teaspoon rose water.
1 Tablespoon lemon juice .
Pinch of saffron .

To make the filling :
In a medium pan mix corn starch with milk, add sugar stir constantly over heat until mixture thickens, then add the rose water, vanilla, Ricotta cheese or Cottage cheese, stir. Spoon mixture to a medium bowel, cool, cover, refrigerate until cold.

To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.




konafa(shredded pastry)







To make konafa finger :Take a small amount of konafa , place filling then roll it .

Place on baking sheet , bake in 350 F oven , for 40-50 minutes or until it lightly browned .










Let it cool; serve them with syrup and pistachios.








30 comments:

Elly said...

This looks so delicious. I just came across your blog from the foodie blogroll and I am SO excited. I grew up in a town with a huge Arabic population and I was spoiled with some amazing food. I can't wait to try out some of your recipes!

Arabic Bites said...

elly thank you for stopping by!I’m glad you like our blog.
if you make any of our recipes, let me know what you think.
meedo

kaouther said...

mmmmmm, very delicious! in Algeria/aljazair, we often use an almond/nuts, filling and we call them q'tayf, whereas the middleeastern quateyf is called baghrir......
looking forward your ramadan recipies
xxs

Chasing Children & Recipes said...

Masha'allah! Beautiful Ramadan treats! In Algeria it's nuts for the filling, I have tried cream once and was interested in trying to make it! Yum, I will today, Insha'allah! Jazak Allahu Khairun!

Arabic Bites said...

Jamila if you follow the exact filling recipe refrigerate until cold and the ashta will be thicken.if not try to add 1 Tablespoons corn starch .

Chasing Children & Recipes said...

I went ahead and made it following basic pudding recipes and also increasing the starch and milk. I posted it on my site if you would like to take a peak. I prefer the cream to nuts in the middle. Thanks for the cream recipe.

Arabic Bites said...

Jamila, I think this is why your filling (ashta)is runnier than in my video because you following the basic pudding recipes ,and you end up with different filling what lead you to different konafa flavor.
meedo

Chasing Children & Recipes said...

When I started over it came out correctly. I didn't let it boil long enough the first time. The flavor is great! They came out really well.

Arabic Bites said...

Jamila I'am glad that one of my own recipes work well for you .
meedo

Azian Hasan said...

hi,
I just came across your blog. Very interesting. I'm from Malaysia.Is that any other names for konafa?Is konafa the same texture as mee-hoon , here in Malaysia? The recipes looks so yummy.

runner2b said...

How many servings does this make?

Arabic Bites said...

Azian Hasan,
Thank you for stopping by.

Hi hanan,
Serves 4-6 .

sarah said...

omg,u cannot believe how happy i am to find ur blog,u have the best recipes ever.i am married to an arab man and i cook for him some arabic recipes but urs are the best he likes.thanks girls and keep up the good work

Arabic Bites said...

Hi sarah,
Thank you for the nice comment,& you're very welcome ,if you try any recipes don't forget to tell us what you think.

meedo

Ti said...

I love this food!!

Jordan Baldi said...

اهلا و سهلا

اسمي جوردان من مدينة ميامي.

كنت اريد اخبز حلويات عربيات و شفت هذه عن كنافتى

شلون اسوي Konafta in Miami? Can you make it yourself?

Thanks,

Jordan

Arabic Bites said...

ti,
Thanks.

Jordan,
If you have all the ingredients you can make it yourself.


zainab :)

Sahr said...

looks delish thank you so much..jzakAllah khair.

Arabic Bites said...

sahr,
Thanks

Anonymous said...

can I make the konafa shredded pasty by myself?

Nadia said...

salaam girls! thank you so much for your previous responses much appreciated...i want to know if i can use the same syrup for baqlawa?? and one more thing shira should be hot or cold when pouring on hot baqlawa?

Arabic Bites said...

Nadia,
You're welcome,I use for baqlawa thin syrup but you can use this syrup recipe it's can be work,shira should be warm & the baqlawa hot.
hope this help you,feel free to ask if you have more questions.

zainab :)

ArtyJudy said...

What a lovely blog. I'll be checking back often.
An Egyptian friend uses konafa to wrap around large prawns (shrimp for our US friends!) and deep fries them for a delicious nibble with drinks.
Judy

Anonymous said...

your recepies are always amazing! thank you for posting them! :D I always surprise my family with something new from your site. kisses and hugs

Hana

nadda said...

Oh I so happy to have found your blog, I am arab but i have found myself so board witht he same food all the time. I feel like when i ask my husband what he wants for dinner he is shorted because i only know arab food, but your site akes the food i know and kinda updates it so it still the same but a little differnt! My husband can handle that and I'm not board anymore! Thank you!

Rosa's Yummy Yums said...

I love Konofa! Yours look delicious!

Cheers,

Rosa

Coley's Blog said...

These turned out awesome! I made them tonight and my family loved them! They looked exactly like the pic! THANKS! *****RAMADAN MUBARAK*****

Bengü said...

Hi, I'm very happy to came across your blog. Our food cultures have similarity :) We make the recipe too (especially ramadan), We say "künefe", "kadayıf".
putting it inside nut or walnut. Really delicious... Have a nice day.

Cherine said...

OMG these looks heavenly delicious. Love this dessert. I am so happy to find your blog :)

Jaya said...

HI....I WANT TO TRY YOUR KONAFA RECIPE BUT HOWEVER WE DO NOT GET KONAFA IN MY COUNTRY...IS IT THE SAME AS VERMICELLI?? OR CAN YOU PLEASE POST THE RECIPE OF HOW TO MAKE SHREDDED KONAFA AT HOME...

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