Konafa with Cream

Ingredients:
• ½ kg konafa
• ¾ cup melted margarine or butter
• 2-3 tbls sugar
• 500 grams fresh cream
• 1 tin cream
• Syrup
Method:
Cut the konafa by hand or in a food processor into small shreds. Brush a 28 cm pan generously with butter making sure the sides are also brushed. Mix the remaining butter (reserve a tbls for the end) with the konafa well to make sure it is evenly spread between all the konafa. Mix the fresh cream with the tin cream and sugar in a bowl. Place half of the konafa at the bottom of the pan, and press down with your fist. Then place the cream mixture, then place the rest of the konafa. Again gently press the konafa down. Drizzle some butter on top of the konafa. Bake in a medium oven until it browns. After you take it out pour some syrup on top of it, leave it for about 20 minutes to allow the syrup to be absorbed, then turn over the konafa onto the serving dish. Turn it over by running a knife on the sides of the pan then placing a plate on top of the pan and turning it over. Add more syrup if needed.

Syrup:
Ingredients:
• 1 cup water
• 2 cups sugar
• ½ lemon juice
• ½ tsp vanilla
Method:
Dissolve the sugar in the water in a saucepan over medium heat, let it boil and thicken a bit, then add the lemon juice, simmer for 5 minutes, turn off the heat then add the vanilla.