Called knafe by Syrians and Lebanese and kadaif by Greeks and Turks, the dough for this pastry that looks like soft white uncooked shredded wheat or vermicelli can be bought in Middle Eastern stores. There are several traditional fillings. The one with nuts is what you find in Arab pastry shops. The one with cream is my favorite. The one with the cheese is the easiest. The last two are meant to be served hot. They make a marvelous after-dinner dessert and teatime pastry. The quantities given below for the syrup are the usual large amount. You can pour only half over the pastry and serve the rest separately for those who want more.
If you want to brown the top of the pie (though that is not usual, some like to do it), run the pan over a burner before turning it out. In the trade, konafa is cooked over a fire, then turned upside down from one tray into an identical tray and cooked on the other side. In this way the pastry is browned on both sides.
You can also make 2 small pies, and one can go in the freezer before baking, for another time.
