Shredded Pastry Cups with Raspberry Mousse (Konafa)

Shredded Pastry Cups with Raspberry Mousse (Konafa)

Prep. 15 mins
Cooking 10 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1/2 kg (1 lb) fresh konafa (shredded pastry), long strands
Milk, for brushing
Vegetable oil, for deep frying
1 cup fresh raspberries
1 cup sugar
2 cups whipped cream
Fresh raspberries and mint leaves, for garnish



  • Spray konafa strands with some water. Toss to coat. Roll a small handful of pastry strands around a small zucchini or cucumber to make a tall pastry cup. (See photo above). Keep remaining konafa covered to prevent drying. Brush with some milk to bind strands. Repeat with remaining konafa to make 12 cups total.
  • Place konafa-wrapped zucchini on rimmed baking sheet, cover with plastic wrap, and refrigerate for 30 minutes, or until strands are set.
  • Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry konafa bundles for about 4 minutes, or until golden. Drain on paper towel and let cool, then gently slide out zucchini. (It can be re-used to shape more konafa bundles).
  • In a food processor or blender, combine raspberries and sugar. Process until pureed. Press puree through a sieve into a small, heavy saucepan. Place over medium heat and reduce for 5 minutes, or until thickened. Let cool.
  • Place whipped cream in a large bowl. Gently fold in puree.
  • Transfer raspberry cream mixture to a pastry bag. Pipe cream into konafa cups.
  • Arrange konafa cups on a serving plate and garnish with fresh raspberries and mint.


  • metal tube can be used instead of vegetables to shape the konafa cups.

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