• Place konafa in a large bowl and gently separate strands with fingers.
• Pour clarified butter into a large saute pan. Arrange 10cm (4in) cookie cutters or rings in single layer in pan. Place a handful of konafa in each cookie cutter, and press into a compact, even layer about 1cm (⅜in) thick.
• Place baking dish over medium heat and cook, turning crusts once until golden and crusty on both sides. Set aside.
• Repeat to cook remaining konafa, adding more clarified butter as needed.
• Place one konafa crust on a serving plate, drizzle some syrup over the top, and spread with a layer of 3 tablespoons clotted cream (Qeshta). Place second crust over cream and drizzle some syrup over the top. Garnish with cream rosettes and rose petals or ground pistachios.

  Variation

• Preheat oven to 180˚C (350˚F).
• Place konafa in a large bowl and gently separate strands with fingers. Add 2 tablespoons clarified butter and 2 tablespoons powdered sugar. Toss to coat evenly.
• Grease a rectangular 23 x 10cm (9 x 4in) cake pan with clarified butter. Add half the konafa and press into a compact, even layer about 1cm (⅜in) thick.
• Cook for 15 minutes, or until golden brown.
• Remove konafa crust from oven and set aside. Repeat to cook remaining konafa.
• Place one konafa crust on a serving plate and spread a layer of whipped cream or soft ricotta cheese, then a layer of sliced fresh strawberries. Place second crust over berries, spread with second layer of whipped cream, then sprinkle fresh sliced strawberries or assortment of fresh berries over top.