Konafa

• Spread a small handful of konafa strands to a length of about 20 cm (8in) on a work surface. Keep remaining konafa covered to prevent drying. Using a pastry brush, dab some clarified butter over strands. Roll strands firmly around a small plastic cap, or just around your thumb, forming a neat ring for a tartlet. Cut off and discard excess konafa. (See photo above). Repeat with remaining konafa to make 36 rings total.
• Place konafa rings (with the caps) in a baking dish, cover with plastic wrap, and refrigerate for 10 minutes.
• Meanwhile, preheat oven to 200˚C (400˚F).
• Remove caps, evenly pour the remaining clarified butter over the tartlets and bake for 40 minutes, or until golden.
• Let cool for 5 minutes. Pour off excess clarified butter. For a sweeter flavor, pour Sugar Syrup evenly over the tartlet shells, if desired.

  Chocolate Ganache

• In a small saucepan over medium heat, bring cream to a boil. Remove from heat and add chocolate, stirring constantly, until melted and smooth. Stir in rose water or cinnamon (if desired), and let cool.
• Using a pastry bag fitted with a rosette tip, fill tartlets with ganache. Garnish with your favorite fruits or nuts.

  Variation

• Use whipped cream, custard, or fruit mousse in place of the ganache.