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Article
05/06/2015
konafa nests
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

Our culinary journey around the world continues and today Forni David has decided to transport you to the seductive and hot atmosphere of Egyptian desert. Imagine a soft stretch of sand, savour the scents of incense and enjoy the atmosphere of a journey to the mysterious Egypt through Konafa cake. The Konafa is a typical dessert of Egyptian cuisine and its consumption has spread to every country in the Arab world. A sweet with a decisive, yet nuanced. Crispy outside and soft inside, the Konafa, thanks to the scent of rose water and orange blossom is hugging under each sensory point of view. Perfect to be worn in a summer afternoon accompanied by a glass of mint tea. The preparation of Konafa is composed of two different moments and thanks to David Progress Electric Modular and David World Single Chamber World the cooking will be perfect. Try it, immerse f in the seductive atmosphere of the Middle East and enjoy the preparation!

Ingredients

  • - 1 box of pasta Kataifi
  • - 1 package puff pastry
  • - 4 tablespoons of cream of rice (or rice finely ground)
  • - 2 tablespoons sugar
  • - Half a cup of sugar
  • - 2 cups and half of milk
  • - Half a cup of cream

For the syrup:

  • - 2 tablespoons of sugar
  • - Half a cup of water
  • - 1 tablespoon lemon juice
  • - 1 tablespoon rose water or orange flower water

Procedure:

Start by preparing the rice cream. In a pot put the rice cream, the sugar and a half cup of milk and mix well until creamy smooth yet compact. Bring two cups of milk to a boil and then add the cream previously prepared, stirring constantly over low heat until you get a very dense and compact. It is very important to mix well and calmly to prevent lumps from forming or the cream from sticking to the bottom of the pot. Let cool the cream obtained. Once cooled, add the cream and mix well together. Now make the syrup to decorate and give a special flavour to Konafa. To prepare the syrup mix sugar, water and lemon juice in a pan and then cook over medium heat until you have obtained a compound that has the same consistency of caramel. Then add rose water or orange flower water and cook, stirring for a few minutes. Then remove from heat and let cool for a few minutes. Now prepared the Konafa nests. Prepare some small discs with the puff pastry and fill them wit a spoonful of rice cream, now wrap up each cake with strands of pasta kataifi. Bake them in preheated oven at 170 ° C for about 10-15 minutes. When small Konafa will be golden, out of the oven and pour the syrup. They can be consumed warm or cold, and of course do not forget to serve theme with a fresh glass of mint tea.

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