Vegan Konafa

I tired adapting a Konafa recipe to vegan requirements yesterday and the results were pretty good. If i started about 45 min. erlier, there would have been snacks for the RSF general meeting... oh well, I guess you'll just have to wait for the event! meanwhile, I have a tray of konafa to my self... I win.

Oh what the hell, here's the recipe you you can try it yourselves:

Shell
1 pound shredded fillo dough pastry
2 1/2 cups unsalted margarine, melted

Cream filling
4 Tbs finely ground rice (Rice Sooji works)
2 Tbs sugar
1/2 cup vanilla rice milk
2 cups  vanilla rice milk
1/2 cup coconut milk

Syrup
1 1/4 cups sugar
1/2 cup water
1 Tbs lemon juice
1 Tbs rose water, or orange blossom water

If you're fond of Dairy, the original recipe calls for 2 sticks unsalted butter in place of the margarine, milk instead of the rice milk and heavy cream in place of the coconut milk. Melts in you mouth...

Prepare the cream filling by mixing the ground rice, sugar and 1/2 cup rice  milk to form a smooth paste. Bring the 2 cups rice milk to a boil, then add the rice paste to the boiling rice milk slowly with continuous stirring. Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.

Allow the milk mixture to cool, then add the coconut milk. Mix well. Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon. Add rose water and cook with stirring for a few more minutes until well mixed. Remove from heat and cool slightly in the refrigerator.

To prepare the Konafa, pull out and separate half Konafa pastry strands. Pour half of the melted margarine over the konafa pastry. Work the pastry to ensure that each strand is coated with the margarine. Spread the pastry on the bottom of a 9x9x2 inches oven dish. Pour rice-cream filling on the pastry.

Cover the filling with the rest of the pastry strands using the same method described above. Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in colour. Remove from the oven and immediately pour the cold syrup over the hot Konafa. Serve hot or cold.

-30-
Mike.
"We only wear black, but that's just until something darker comes along..."
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