Kunafa fingers

1 package (500 grams) konafa(shredded pastry).

For filling:
2 cups milk.
7 Tablespoons corn starch .
1 teaspoon vanilla essence.
5 Tablespoons sugar.
2 Tablespoons rose water.
1/2 cup Ricotta cheese or Cottage cheese.

Chopped pistachios.

For shira (syrup):
1 cup sugar .
2/3 cup water.
1 teaspoon rose water.
1 Tablespoon lemon juice .
Pinch of saffron .

To make the filling :
In a medium pan mix corn starch with milk, add sugar stir constantly over heat until mixture thickens, then add the rose water, vanilla, Ricotta cheese or Cottage cheese, stir. Spoon mixture to a medium bowel, cool, cover, refrigerate until cold.

To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

To make konafa finger :Take a small amount of konafa , place filling then roll it .

Place on baking sheet , bake in 350 F oven , for 40-50 minutes or until it lightly browned .
Let it cool; serve them with syrup and pistachios.


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