Egyptian Konafa with Nuts (Print Version)

Crisp layered konafa filled with spiced nuts, drizzled with honey syrup for a rich, classic Middle Eastern flavor.

# Components:

→ Konafa

01 - 18 oz 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 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 oven to 350°F. Grease a 9-inch round baking pan with melted butter.
02 - Gently separate kataifi strands with your fingers. Divide into two equal portions.
03 - Place half the kataifi in the pan, pressing evenly to form a base. Drizzle half the melted butter over it.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread mixture evenly over the kataifi base.
05 - Cover nuts with the remaining kataifi, pressing gently. Drizzle with remaining melted butter ensuring even coverage.
06 - Bake for 30 to 35 minutes until golden and crisp.
07 - In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes. Stir in honey, lemon juice, and optional floral water. Remove from heat and let cool slightly.
08 - Immediately pour the warm syrup evenly over the hot baked konafa. Allow to rest at room temperature for 30 minutes before slicing into desired shapes.

# Expert Advice:

01 -
  • That shatteringly crisp exterior gives way to the most delicate, nutty filling, making every bite feel like a small celebration.
  • The honey syrup pools into every crack and crevice, so you get this perfect balance of crunch and sticky-sweet indulgence.
  • It looks far more impressive than it actually is, so you'll feel like a pastry artist even on your first try.
02 -
  • Pour the syrup while the konafa is still hot, not cold, or it won't soak through properly and you'll end up with dry pastry and a pool of syrup at the bottom.
  • Don't skip cooling it for the full 30 minutes even if you're impatient, because that's when the layers fuse together and everything becomes sliceable instead of crumbly.
03 -
  • Make the syrup before the konafa goes in the oven so it's ready the moment the pastry comes out, because timing is everything when temperature matters this much.
  • If you can't find kataifi, you can shred phyllo sheets by hand, though it takes patience and the texture won't be quite as fine and delicate.
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