Osmanleya with Fayrouz Pineapple & Dates


½ k fresh konafa
250 gms soft butter
2 cups whipped cream
¾ k black dates (cleaned, pitted and cut lengthwise)
2 cups sugar
1 cup Fayrouz Pineapple
½ cup water
Juice of ½ lemon


Cut konafa into small pieces like angel hair.
Mix cut konafa with butter.
Fry konafa in a pan over medium heat till golden.
Mix with a bit of syrup.
When cooled, put half konafa mix in serving dish.
Cover with a thick layer of whipped cream and dates.
Cover with rest of konafa.
Sprinkle with more syrup.
Serve cold.

For the syrup:

Put sugar, Fayrouz pineapple, water and vanilla in a saucepan over low heat and leave to simmer till golden and honey like.
Add lemon juice and take off from heat.
Leave to cool a bit before using.