1kg (2 lb) fresh Konafa (shredded pastry), long strands
3cups melted, clarified butter
2cups Cooked Cream
1/2teaspoon red food coloring
Thick Sugar Syrup, warm
METHOD
Preheat oven to 180˚C (350˚F).
Spread a handful of konafa strands, running roughly lengthwise on a work surface, into a 10x45cm (4x18in) rectangle. Keep remaining konafa covered to prevent drying. Using a pastry brush, dab some clarified butter over strands.
Spread ½ cup of the cream lengthwise over center of konafa rectangle. Starting at one edge, roll up firmly into a neat cylinder about 5cm (2in) in diameter, enclosing the cream as you go.
Repeat to fill and roll remaining konafa to make 4 rolls total.
Stir food coloring into clarified butter.
Place rolls close together in a baking dish. Pour tinted butter over top to cover.
Bake for 20 minutes, then flip rolls onto the other side, and bake for another 20 minutes.
Pour off excess clarified butter from pan. Pour syrup over hot rolls. Pour off excess syrup. Using a serrated knife, cut each roll diagonally into pieces, then serve.
CHEF NOTES
Fresh Konafa must be used in this recipe, since it is easy to roll, and always keep it covered with a wet kitchen towel while woking with it.
