Egyptian Konafa with Nuts (Print)

Crisp kataifi layers filled with spiced nuts and sweet honey syrup offer a rich, traditional Middle Eastern dessert.

# What You Need:

→ Konafa Base

01 - 1.1 lb kataifi (shredded phyllo dough), thawed
02 - 7 oz unsalted butter, melted

→ Nut Filling

03 - 5.3 oz walnuts, finely chopped
04 - 3.5 oz pistachios, finely chopped
05 - 1.8 oz almonds, finely chopped
06 - 2.1 oz granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 7 oz 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)

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Gently separate kataifi dough strands with your fingers and divide into two equal portions.
03 - Place half of the kataifi into the pan, pressing evenly to form the base. Drizzle with half of the melted butter.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl; mix thoroughly.
05 - Evenly spread the nut mixture over the kataifi base layer.
06 - Cover nuts with remaining kataifi, pressing gently. Drizzle remaining melted butter evenly over the top.
07 - Bake for 30 to 35 minutes or until the top turns golden brown and crisp.
08 - While baking, combine sugar and water in a saucepan and bring to a boil. Reduce heat and simmer for 7 to 8 minutes. Stir in honey, lemon juice, and optional rose or orange blossom water. Remove from heat and allow to cool slightly.
09 - Remove konafa from oven and immediately pour the warm syrup evenly over the hot pastry.
10 - Let it cool at room temperature for 30 minutes before slicing into diamond or square shapes. Serve at room temperature.

# Top Tips:

01 -
  • That first bite cracks with golden layers while the warm honey melts into every crevice of spiced nuts.
  • It looks fancy enough to impress guests but tastes like it took far more skill than it actually demands.
  • The kitchen fills with the scent of cardamom and toasted walnuts—the kind of smell that lingers and makes everyone ask what you're making.
02 -
  • The syrup must go on immediately while the pastry is hot—this is non-negotiable and changes everything about the final texture.
  • Kataifi dries out faster than regular phyllo, so work with purpose and keep the unused portion loosely covered.
  • Don't skip the cooling time; cutting it warm makes it shatter into crumbs, but cutting it cooled gives you those beautiful, intact pieces.
03 -
  • Buy good quality kataifi from a Middle Eastern grocery store—the thinner, finer strands create better layers and crisp up more evenly.
  • Keep your melted butter warm but not smoking; if it cools too much, it won't distribute smoothly, and if it's too hot, it'll cook the kataifi before it hits the oven.
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