Crispy Cheese & Walnut Konafa
Shredded phyllo pastry layered with gooey cheese, toasted walnuts, and cinnamon, then baked until golden and drizzled with honey syrup. A 25-minute vegetarian take on Egypt's beloved crispy-chewy dessert-dinner hybrid.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 8 sheets phyllo dough, thawed
- 4 tbsp butter, melted
- 1.5 cups whole-milk mozzarella, shredded
- ¾ cup walnuts, finely chopped
- ½ cup honey
- 1 tsp ground cinnamon
- 2 tbsp water
Instructions
- 1
Preheat oven to 375°F. Brush a 9-inch square baking pan with melted butter.
- 2
Mix walnuts with cinnamon and a pinch of salt in a small bowl.
- 3
Layer 4 phyllo sheets in the pan, brushing each with butter as you stack.
- 4
Spread shredded mozzarella evenly over phyllo, then scatter walnut-cinnamon mix on top.
- 5
Top with remaining 4 phyllo sheets, brushing each with butter. Brush the top generously.
- 6
Bake until phyllo is deep golden brown and crispy, 12–14 minutes.
- 7
While baking, warm honey with water in a small saucepan over low heat, ~90 seconds.
- 8
Remove konafa from oven. Drizzle honey syrup evenly over the hot pastry.
- 9
Let cool 2 minutes so cheese sets and honey soaks in. Cut into squares and serve warm.
Tools you’ll need
- 9-inch square baking pan
- small bowl
- small saucepan
- pastry brush
- knife
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