1/2kg (1 lb) fresh konafa (shredded pastry), long strands
Melted, clarified butter, for brushing
Vegetable oil, for deep frying
2cups skinless whole nuts, such as pistachios, almonds, or hazelnuts
Warm Thick Syrup
METHOD
Spread a small handful of konafa strands lengthwise 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 cup to form a small nest. Cut off and discard excess konafa.
Repeat with remaining konafa and additional plastic cups to make 36 nests total.
Place nests (with caps) in a baking dish. Cover with plastic wrap and refrigerate for 20 minutes until set.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Remove caps from nests. Fry nests for about 4 minutes, or until golden. Drain on paper towel and let cool.
In a large bowl, mix together nuts and ½ cup syrup.
Place a spoonful of the nut mixture into each nest. Arrange on a serving plate. Drizzle some more syrup over nests, if desired.
CHEF NOTES
In this recipe, konafa is baked in clarified butter, but similar results can be achieved by only spraying konafa strands with melted butter before baking.
