Egyptian Konafa
Crispy shredded pastry layered with nuts, cheese, and honey—a showstopping vegetarian dessert with Middle Eastern warmth. Golden, crunchy, and dripping with aromatic syrup.
- Total time
- 45 min
- Servings
- 8
- Calories
- 685
- Protein
- 16g
Ingredients
- ¾ cup unsalted butter
- 1 pound kataifi dough (shredded phyllo pastry), thawed
- 1.5 cups raw blanched almonds, finely chopped
- 1 cup raw pistachios, finely chopped
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1.5 cups whole milk ricotta cheese, lightly pressed
- 1 cup honey
- 2 tablespoons fresh lemon juice
- 3 whole whole cloves
- ½ teaspoon rose water (optional)
- ½ cup whole blanched almonds or pistachios, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 9 by 13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- 2
Make the nut filling: In a medium bowl, combine 1.5 cups finely chopped raw blanched almonds, 1 cup finely chopped raw pistachios, 0.25 cup granulated sugar, 1 teaspoon ground cinnamon, and 0.25 teaspoon salt. Mix thoroughly until evenly blended.
- 3
Prepare the honey syrup: In a small saucepan, combine 1 cup honey, 2 tablespoons fresh lemon juice, and 3 whole cloves. Stir over medium-low heat for 2-3 minutes until warmed through and fragrant—do not boil. Remove from heat and set aside to cool slightly. (If using rose water, add the 0.5 teaspoon now and stir gently.)
- 4
Melt the butter: Melt 0.75 cup unsalted butter in a small saucepan over low heat, about 2-3 minutes. Skim any milk solids from the surface and discard—you want pure clarified butter to brush evenly onto the pastry.
- 5
Fluff the kataifi dough: Take the thawed 1-pound package of kataifi dough and gently tease it apart with your fingers over a cutting board, breaking up any large clumps. The strands should be loose and airy, not matted.
- 6
Build the first pastry layer: Spread half of the loosened kataifi dough (about 8 ounces) evenly across the bottom of the prepared baking dish, pressing gently so it forms a cohesive base without being compacted. Brush the entire surface with about 0.25 cup of the melted clarified butter until well saturated—the pastry should glisten and feel moist to the touch.
- 7
Add the filling layers: Scatter the nut filling evenly over the buttered pastry base, then gently distribute 1.5 cups lightly pressed ricotta cheese in small dollops across the surface—don't stir; let the two components coexist. The cheese softens and enriches the middle.
- 8
Top with pastry: Layer the remaining kataifi dough (about 8 ounces) over the filling, again teasing it into loose strands as you work. Press very gently to set it in place, then brush the top generously with the remaining melted clarified butter—aim for at least 0.25 cup—until the entire surface is golden and glistening. You should see butter pooling slightly in places.
- 9
Bake: Slide the dish into the preheated 350°F oven and bake for 30-35 minutes. The konafa is ready when the top is deep golden-brown with scattered darker, crispy edges—you'll smell warm caramelized nuts and toasted pastry. The edges should feel crispy when you tap them gently.
- 10
Pour the syrup: Remove the konafa from the oven and immediately pour the warm honey syrup evenly over the hot pastry—do this step while the konafa is piping hot so the syrup soaks in. The pastry will sizzle and absorb the liquid. Scatter 0.5 cup whole blanched almonds or pistachios across the top for garnish.
- 11
Cool and set: Let the konafa rest at room temperature for 15 minutes—the syrup will redistribute and the pastry will become even crispier as it cools slightly. Use the parchment overhang to lift the whole dessert onto a cutting board, then cut into 8 equal squares or diamonds using a sharp knife (dip the blade in hot water between cuts to prevent sticking).
- 12
Serve warm or at room temperature. The konafa stays crispy for up to 4 hours if kept uncovered in a cool spot. Drizzle any remaining syrup from the bottom of the pan over each piece before plating.
Tools you’ll need
- 9 by 13-inch baking dish
- parchment paper
- medium mixing bowl
- small saucepan
- cutting board
- sharp chef's knife
- pastry brush
- instant-read thermometer (optional, to verify honey temperature)
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