Egyptian Konafa Nutty Honey (Printable)

Crisp kataifi layers filled with a blend of spiced nuts and fragrant honey syrup provide a rich and textured treat.

# What You Need:

→ Konafa

01 - 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 - 1.75 oz almonds, finely chopped
06 - 4.2 tbsp 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)

# How-To:

01 - Preheat oven to 350°F. Grease a 9-inch round baking pan lightly with melted butter.
02 - Gently separate the kataifi dough strands with fingers to loosen fully. Divide dough into two equal portions.
03 - Place half of the kataifi evenly in the pan, pressing down to create a uniform layer. Drizzle half of the melted butter evenly over it.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread the mixture evenly over the kataifi base.
05 - Cover nuts with remaining kataifi dough, pressing gently to compact. Drizzle remaining melted butter uniformly over the top layer.
06 - Bake for 30 to 35 minutes, or until the pastry turns golden brown and crisp.
07 - While baking, combine sugar and water in a small saucepan. Bring to boil, then reduce heat and simmer 7 to 8 minutes. Stir in honey, lemon juice, and floral water if using. Remove from heat and allow to cool slightly.
08 - Once the pastry is golden and baked through, remove from oven and immediately pour the syrup evenly over the hot konafa.
09 - Let the dessert cool for 30 minutes at room temperature before slicing into diamonds or squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between shattered, buttery phyllo and silky honey syrup is genuinely addictive.
  • It looks impressive enough to serve at a dinner party but tastes homemade in the best way.
  • Once you nail the technique, you'll find yourself making it for every occasion that calls for something special.
02 -
  • Never skip cooling the syrup slightly before pouring; boiling syrup can make the pastry soggy instead of crisp.
  • The cardamom is easy to skip if you don't have it, but it's the secret seasoning that makes people ask for your recipe and mean it.
03 -
  • Make the syrup while the konafa bakes so you can pour it the instant it's golden and they marry together perfectly.
  • If you can find orange blossom water instead of rose water, use it—the floral note is slightly brighter and pairs beautifully with the warm spices.
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