Egyptian Konafa with Nuts (Printable)

Layers of shredded pastry filled with spiced nuts, baked crisp and soaked in honey syrup for a sweet finish.

# Ingredient List:

→ Konafa

01 - 1 lb shredded 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 - 1.75 oz almonds, finely chopped
06 - 1/4 cup granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 1 cup 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)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch round baking pan lightly with melted butter.
02 - Gently separate the kataifi dough strands with your fingers and divide into two equal portions.
03 - Place half of the kataifi evenly in the pan, pressing down firmly. Drizzle with half of the melted butter.
04 - In a bowl, mix chopped walnuts, pistachios, almonds, sugar, cinnamon, and cardamom until well combined.
05 - Evenly spread the nut mixture over the kataifi base layer.
06 - Cover the filling with the remaining kataifi, pressing gently to compact. Drizzle the rest of the melted butter evenly over the top.
07 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
08 - While baking, combine sugar and water in a small saucepan. Bring to a boil, then simmer for 7 to 8 minutes. Remove from heat and stir in honey, lemon juice, and floral water if using. Allow to cool slightly.
09 - Remove the pastry from the oven and immediately pour the warm syrup evenly over the hot konafa.
10 - Let the konafa cool for 30 minutes before cutting into diamond or square shapes. Serve at room temperature.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and the spiced nuts hidden inside never gets old.
  • It impresses people without requiring the precision that other desserts demand—there's room for your own touch.
  • The honey syrup trick of pouring it over hot pastry creates this incredible texture that feels luxurious.
02 -
  • Never pour cold syrup over hot pastry or vice versa; the temperature difference causes uneven absorption and disappointing texture.
  • Separate that kataifi while it's still slightly cool—once it dries further, the strands become brittle and snap instead of layering beautifully.
  • The optional floral water isn't just decoration; a teaspoon transforms the syrup from merely sweet to genuinely memorable.
03 -
  • Separate your kataifi while it's still cool from the fridge—room temperature dough becomes brittle and frustrating to work with.
  • The secret no one talks about is brushing melted butter not just on top, but gently between some of the surface layers as you go; it creates extra crispness and prevents dense spots.
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