Konafa
A quick and easy version of the classic Middle Eastern dessert, featuring crispy shredded phyllo dough soaked in a sweet syrup. Perfect for a weeknight treat.
- Total time
- 40 min
- Servings
- 6
- Calories
- 350
- Protein
- 3g
Ingredients
- 250 g konafa dough
- 100 g butter
- 1 cup sugar
- ½ cup water
- 1 tbsp lemon juice
Instructions
- 1
Preheat your oven to 180°C (350°F). In a small saucepan, combine the 1 cup sugar, 1/2 cup water, and 1 tbsp lemon juice. Bring to a boil, then simmer for 5 minutes until slightly thickened. Set aside to cool.
- 2
Melt the 100g butter. In a large bowl, break up the 250g konafa dough and mix with the melted butter until every strand is coated.
- 3
Press the buttered dough evenly into a 20cm round baking dish or pie plate. Bake for 25-30 minutes, until golden brown and crisp on top.
- 4
Remove from the oven and immediately pour the cooled syrup evenly over the hot konafa. Let it absorb for 5 minutes before serving.
- 5
Serve warm, cut into wedges. Enjoy!
Tools you’ll need
- Oven
- Saucepan
- Mixing bowl
- 20cm baking dish
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