Konufa

1 lb Package of Kataifi
1/2 lb Butter or Light Butter substitute
1 1/2 C Sugar
1 c Water
Juice of ½ Lemon
1/2 tsp Rosewater or Vanilla
1/4 c Almonds, blanch whole almonds
2 C Walnuts, coarsely chopped
2 1/ C Pistachios
2 1/2 Tbs Splenda
2 tsp Cinnamon

Garnish with chopped pistachios.

Preheat oven to 350 degrees F.

Sugar Syrup: In a heavy bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla. Refrigerate until ready to use.

Butter a 12-inch round, 2-inch high cake pan.

In a large bowl gently loosen kataifi. Mix very well with the ½ pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.

Sprinkle an even layer of walnuts and pistachios over the kataifi. Sprinkle with cinnamon and Spenda. Cover with the remainig half of the kataifi. Press down gently.

Bake until lightly golden, about 30 to 45 minutes. Note: the inverse side will be more golden when you turn it out.

Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate and garnish with chopped pistachio nuts.

Adapted from "Food Network".

Serving Size: 12 2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user VEHAMILTON1.