Egyptian Konafa Nut Layers (Printable)

Traditional Egyptian dessert with crispy shredded phyllo, spiced nuts, and honey syrup.

# What You’ll Need:

→ Konafa

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 - 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)

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Gently separate the kataifi strands using your fingers to loosen. Divide the dough into two equal parts.
03 - Place half of the kataifi in the pan, pressing down evenly. Drizzle half of the melted butter over the layer.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread the mixture evenly over the kataifi base.
05 - Cover the nut filling with the remaining kataifi, pressing gently. Drizzle the remaining melted butter evenly over the top.
06 - Bake for 30 to 35 minutes, or until the top is golden and crisp.
07 - Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, then reduce to a simmer for 7 to 8 minutes. Stir in honey, lemon juice, and floral water if using. Remove from heat and let cool slightly.
08 - Remove the baked kataifi from the oven and immediately pour the warm syrup evenly over the hot pastry.
09 - Allow the konafa to cool for 30 minutes before slicing into diamond or square shapes. Serve at room temperature.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp pastry and the soft, spiced nut filling is absolutely addictive.
  • It actually gets better as it sits, making it perfect for entertaining since you can prepare it hours ahead.
  • One batch feeds a crowd and somehow tastes like you spent all day in the kitchen.
02 -
  • Never pour cold syrup over hot pastry; the temperature contrast prevents proper soaking, and you'll end up with dry pastry on top and soggy on bottom.
  • The kataifi must be completely thawed before you start, or you'll spend forever trying to separate rock-hard strands and likely tear them to shreds.
  • Allow the konafa to cool completely before serving—I learned this the hard way when I burnt my mouth on molten filling, but I also discovered that room-temperature konafa tastes even better because all the flavors become more pronounced.
03 -
  • Keep your kataifi covered with a damp towel while you work to prevent it from drying out and becoming brittle before it even hits the pan.
  • Use a pastry brush rather than drizzling butter by hand; it distributes the butter far more evenly and ensures every strand gets golden.
  • If your syrup cools completely before you need it, warm it gently over low heat—it should be warm enough to sizzle when it hits the hot pastry but not so hot it burns your hand when you pour.
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