| For the mixture (filling):For the mixture (filling): | |
| 2 ½ kg kanafa pastry250 g of kanafa pastry | |
| 1 ½ kg (4 teacups) of chopped walnuts, pistachios and almonds½ teacup of chopped walnuts, pistachios and almonds | |
| 1 teaspoon of cinnamon.a little cinnamon powder | |
| ½ tablespoon clovesfive cloves, powdered. | |
| 2 tablespoons of breadcrumbs grated1 tablespoon of breadcrumbs grated | |
| 120 clove nails and 1 teaspoon of very finely chopped pistachios or pollen, for the garnish.5 clove nails and a few finely chopped pistachios or pollen, for the garnish | |
| For the syrup:For the syrup: | |
| 6 kg sugar250 g sugar | |
| 4 kg of water160 g of water | |
| juice of a lemon and the lemon peel cut in halfa little lemon juice and ¼ lemon peel |
| 1. | In a baking pan, roll out and fluff the kanafa pastry , using your fingers, rubbing gently to open it and not to break and cut it. |
| 2. | We act as if we were drying hair, so that each fiber of the pastry is separated from the others. |
| 3. | Cover the pastry with a damp cloth to prevent it from drying out. |
| 4. | In a separate bowl, mix all the ingredients of the mixture (filling), except for the topping. |
| 5. | Then take a quantity of kanafa pastry and spread it in an elongated shape on the workbench. |
| 6. | We calculate the amount to be enough to make a regular kanafa. Repeat the same for each piece. |
| 7. | Place a spoonful of food filling on the top of each kanafa pastry and wrap classically in the shape of the kanafa, sealing the sides of each piece. |
| 8. | Making one by one, place the rolls on a greased (buttered) baking pan, very tightly side by side. |
| 9. | Pin one or two cloves in the center of each piece and finish. |
| 10. | When done, pour oil (or melted butter) over all the pieces with a spoon. |
| 11. | Particular attention is needed during oiling, at the points where the rolls touch each other, at their junction, to prevent them from sticking. |
| 12. | Bake for one hour in the oven, until well browned. |
| 13. | After they are well browned all over, shake the baking pan and if all the rolls move and separate from each other, they are ready. |
| 14. | While they are baking, prepare the syrup. |
| 15. | In a suitable saucepan, add all the syrup ingredients and stir until the sugar melts. |
| 16. | As soon as it starts to boil, do not stir, so that the syrup does not crystallize. |
| 17. | Boil for 5 minutes, remove the peels and as the syrup is hot, pour it over the hot kanafa a little at a time, so that it goes everywhere. |
| 18. | We do the garnish. Then cover with a cloth and allow to cool completely before eating. |
| 19. | Tip: |
| 20. | Before eating, it is good to keep them covered for several hours (overnight) so that they can absorb the syrup well. |
| 21. | Be careful not to boil the syrup until it thickens, but just enough to get a few boils. |
| 22. | The pastry must be worked quickly in a place without draughts, so that it does not dry out in the wind and make it difficult to wrap and break. And it must be covered immediately. |
| 23. | While working, it is necessary to keep the kanafa covered with a damp cloth so that it does not dry out. |
| 24. | When we want the kanafa to be fasted, we don't use butter but sunflower oil. |
| 25. | To get proper syrupinging you need to have very good baking, so watch the temperature and monitor the baking depending on the oven. |