Ingredients:
Half a kilo of konafa
200 gram of ghee
1 A cup of sh and cola (see the ingredients in our recipe for sh and cola)
1 cup whipped cream (see ingredients in our recipe for cream)
2 cups honey (see ingredients in our recipe for honey)
Hazelnut and pistachio for garnish
Stainless Conical Funnels For Forming Konafa

How to prepare :
• Take a strand of kunafa with a thickness of 2 cm and re -wrap the rest to prevent it from drying out. Then wrap the strand of the kunafa around the conical funnel Place one end of the strand in the middle of the cone, then start at the small, closed end of the shape, and wrap the remaining strand tightly to the end.
• Let a small piece of the metal figure appear; This will later make it easier to hold while removing the baked cones.
• Make sure that the kunafa is wrapped as tightly as possible without tearing and press it until it takes shape, Repeat with the rest of the kunafa.
• The wrapped konafa is placed on a baking sheet and left to air dry .
• Set the oven rack to the middle position and preheat the oven to 200°C .
• Loosen the hardened kunafa from the funnel a little so that it does not stick to it anymore, but do not remove it completely; This will make it easier to remove the kunafa later from the form without breaking it. If you do not do this, you will find it very difficult to remove the baked kunafa from the form .
• Dip the kunafa in ghee, then put it on the baking tray, turning it every 5 minutes on one side to make sure it turns golden brown.
• Remove from the oven, sprinkle with honey , and gently loosen the cones.
• Put the whipped cream , walnuts and chocolate in cones to decorate the dessert, stuff the kunafa cornice with it , then decorate it.