INGREDIENTS

Pastry:

1. 1 pound konafah pastry
2. 2 sticks butter, melted
3. 2/3 cup pistachio, cashew, or nuts of your choice

Cream filling:

1. 2/3 cup rice flour
2. 5 cups milk
3. 4 tablespoons sugar
4. 2/3 cup thick cream

Syrup:

1. 2 cups sugar
2. 1 ^1/4 cup water
3. 2 tablespoons lemon juice
4. 2 tablespoons orange blossom water

Method:

1. Syrup: Boil the water. Add sugar and lemon juice; let cook for 8 to 10 minutes. Add orange-blossom water. Cool and chill in refrigerator.
2. Cream filling: Mix the rice flour with cold milk until it forms a smooth paste. Bring remaining milk to a boil. Add the rice flour paste and stir quickly with a wooden spoon. Simmer on very low heat and continue to stir until the mixture thickens. Continue to cook for 15 to 20 minutes, stirring ocassionally. Add sugar and stir well. Let cool.
3. Pastry: Put the konafah pastry in a large bowl. Separate the strands so they don't stick to each other. Pour the melted butter over the konafah and mix it in with your fingers.
4. Spread half the konafah on a large pie pan. Spread the cream filling evenly on top of it. Cover with the remaining konafah. Bake for about 45 minutes at 350°F, then raise the temperature to 425°F and cook for 15 more minutes until golden brown.
5. Before serving, cut around the sides of the pie pan and move pastry to a large dish. Pour the cold syrup on the hot konafah and garnish with nuts.