Egyptian Konafa with Nuts (Printable)

Crisp shredded phyllo layered with spiced nuts and drizzled with aromatic honey syrup for a classic dessert delight.

# What You Need:

→ Konafa Base

01 - 1 lb shredded phyllo dough (kataifi), thawed
02 - 7 oz unsalted butter, melted

→ Nut Filling

03 - 5 1/4 oz walnuts, finely chopped
04 - 3 1/2 oz pistachios, finely chopped
05 - 1 3/4 oz almonds, finely chopped
06 - 1/4 cup granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 1 cup granulated sugar
10 - 1/2 cup water
11 - 2 tbsp honey
12 - 1 tsp lemon juice
13 - 1 tsp rose water or orange blossom water (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch round baking pan with a small amount of melted butter.
02 - Gently loosen the shredded phyllo strands using your fingers and divide into two equal portions.
03 - Place half of the kataifi dough evenly into the baking pan, pressing down gently. Drizzle with half of the melted butter.
04 - Combine chopped walnuts, pistachios, almonds, sugar, cinnamon, and cardamom. Spread this mixture evenly over the kataifi base.
05 - Cover the nut mixture with the remaining kataifi, pressing lightly. Drizzle evenly with the remaining melted butter.
06 - Bake for 30 to 35 minutes or until the konafa is golden brown and crisp.
07 - While baking, combine sugar and water in a small saucepan. Bring to a boil, then simmer for 7 to 8 minutes. Stir in honey, lemon juice, and floral water if using. Remove from heat and allow to cool slightly.
08 - Remove the konafa from the oven and immediately pour the syrup evenly over the hot pastry.
09 - Let cool for 30 minutes before slicing into diamond or square shapes. Serve at room temperature.

# Expert Tips:

01 -
  • The contrast between crispy edges and syrup soaked center is pure magic in every bite.
  • It looks impressive but the technique is simpler than you think once you get your hands in the dough.
  • The aroma of toasted nuts, butter, and orange blossom will fill your kitchen and linger for hours.
02 -
  • Pour the syrup while the konafa is still hot, or it won't absorb properly and you'll end up with a soggy top and dry bottom.
  • Don't skip the resting time after baking, cutting too soon will cause the layers to fall apart and lose that beautiful structure.
03 -
  • Use a sharp knife dipped in hot water to slice clean diamonds or squares without crushing the layers.
  • Toast your nuts lightly before mixing them into the filling to deepen their flavor and bring out their natural oils.
  • If the kataifi starts to brown too quickly, tent the pan loosely with foil halfway through baking to protect the top while the inside finishes cooking.
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