Seham's Konaffa Recipe

Ingredients:
1 package Konafa (Shredded Filo Pastry)
2 150 ml cans Thick Cream, carnation brand
3⁄4 cup Butter, melted
1 package Almonds, slivered
1 package Coconut, shredded, unsweetened
Syrup:
3 cups Water
3 cups Sugar
2 tsp Vanilla
2 tsp Lemon

Directions:
1. Bring water and sugar to a boil.
2. Let boil for 15 minutes (15 minutes if you like your konafa soft - longer if
you like it more crunchy).
3. At the end of the boiling, add vanilla and lemon. Take off heat.
4. Store in a cold place (fridge, deck, balcony :). Syrup must be cool or at
least room temp before you pour over konafa.

Konafa:
1. Pull and separate konafa apart, repeat until loosened and separated.
2. Spilt shredded konafa into 2 bowls (half and half).
3. Add half of melted butter to 1st bowl of konafa. Incorporate butter into konafa with your hands.
4. Butter pan.
5. Spread buttered konafa onto the pan and make sure that it is tightly flattened with your hands against the pan.

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