Crispy Cheese Konafa with Hot Honey Syrup
Shredded phyllo layered with melted cheese, fried until golden and crackling, then soaked in a warm honey-lemon syrup. Pure indulgence in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 580
- Protein
- 12g
Ingredients
- ½ package (8 oz) phyllo dough (thawed if frozen)
- ½ cup unsalted butter, melted
- 2 cups mozzarella or akkawi cheese, shredded
- ¾ cup honey
- 1 whole (juiced) lemon
- ¼ cup water
- ¼ cup crushed pistachios or walnuts (optional garnish)
Instructions
- 1
Whisk honey, lemon juice, and water in a small saucepan over medium heat until steaming, ~3 minutes. Remove from heat and let cool slightly.
- 2
Brush a 12-inch skillet generously with melted butter. Layer 3 sheets of phyllo in the pan, brushing each with butter.
- 3
Spread half the shredded cheese evenly over phyllo. Layer 3 more phyllo sheets brushed with butter, then remaining cheese, then final 3 buttered phyllo sheets on top.
- 4
Heat remaining butter in the skillet over medium-high until it sizzles. Slide the phyllo stack onto a flat plate, invert into the buttered skillet, then fry 5–6 minutes until deep golden.
- 5
Flip carefully and fry the other side 4–5 minutes until edges curl and entire cake is golden and crispy. Slide onto a serving plate.
- 6
Pour warm honey syrup over the hot konafa immediately. Scatter pistachios on top and serve while syrup soaks in.
Tools you’ll need
- small saucepan
- 12-inch skillet
- pastry brush
- flat plate or large spatula
- measuring cups and spoons
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