1/2kg (1 lb) fresh konafa (shredded pastry), long strands
Milk, for brushing
Vegetable oil, for deep frying
1cup fresh raspberries
2cups 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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