You will need: vanilla, 1 can of cream, Konafa, 1 lemon, milk, butter, cornstarch, Konafa pastry coloring, sugar

Instructions:

• First make the syrup: to a pot add 1 1/2 cup of sugar
• Add 1 cup of water
• Give it a quick stir
• Bring it to a boil, then add 1 tsp vanilla , a squeeze of lemon and let it simmer for 5 minutes
• Next make the cream: dissolve 8 tablespoons of cornstarch in 1/4 cup of cold water
• Add 1/3 cup of sugar
• Optional: I like to add 1 tablespoon of mesteka(mastic) paste
• Heat up some milk, and once it is hot add the cornstarch water mixture
• Whisk consistently until it thickens
• You will know when it’s ready when thick bubbles start to form
• Add 1 can of cream
• Stir it in
• When the cream is ready transfer it to a bowl
• Cover it with plastic wrap and set it aside until it cools off completely
• Now prepare the Konafa
• Pulse the Konafa in batches, in the food processor, to chop it into smaller pieces
• Melt 2/3 cup butter
• I use Ziyand Brand Kunafa pastry coloring
• Add 1/2 tsp of Konafa coloring
• Mix the color in the butter while it’s melting
• Add melted butter to the Konafa
• Mix very well
• Use your two hands for this to make sure that all the Konafa is evenly coated with butter
• Take a cupcake/muffin pan or regular baking pan, and brush it with oil
• Put a layer of Konafa in the bottom of each cupcake mold or in a regular baking pan and press tightly
• Press it tightly with the back of a measuring cup or small mug
• Put a teaspoon of cream the center of each Konafa cup
• Top with another layer of Konafa and press gently
• Bake on 350 F for 30 minutes
• As soon as it comes out of the oven, drizzle hot Konafa with cooled syrup
• Enjoy!