Knafa Fingers

An alternative way of making knafa, the Ramadan pastry eaten throughout the Arab world. When making a large quantity it is perhaps easiest to make it in the oven as in the recipe I have linked to above, however these rolls with the filling in individual forms can be easier in terms of presentation. The method is almost the same.

Ingredients: 

500g knafa pastry 

 200g butter, melted 

 Syrup: 

1 1⁄2 cups Sugar 

2 cup water 

2 tbsp orange blossom water/ rose water 

1 tbsp lemon juice 

1 lemon slice 

Filling: 

1 cups walnuts, roughly chopped 

1 cup sultanas or raisins 

1cup shredded coconut 

2 tbsp orange blossom water/ rose water 

2 tbsp cinnamon 

2 tbsp sugar

Prepare the syrup by combining the water and sugar and lemon. Simmer for 15-20 min until it reaches a syrupy consistency. Add orange blossom or rosewater and set aside to cool.

Loosen the stands of kunafa pastry with your hands, then pour melted butter over it and work it in.

Mix all the ingredients for the filling, add rose water and mix well.

Place about three fingers width of strands of knafa in a line, place a teaspoon of filling at one end and roll.

Place in the oven until golden, and when cool dip into the warm syrup.

Serve with Turkish/Arabic coffee.