Egyptian Konafa with Nuts (Printable Page)

A classic Egyptian dessert layering crisp shredded pastry, spiced nuts, and fragrant honey syrup.

# What You Need:

→ Kataifi Dough

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 - 1/4 cup granulated sugar
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cardamom

→ Honey Syrup

09 - 1 cup granulated sugar
10 - 1/2 cup water
11 - 2 tablespoons honey
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Steps:

01 - Set oven temperature to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Gently separate kataifi dough strands with your fingers to loosen. Divide into two equal portions.
03 - Press half of the kataifi dough evenly into the bottom of the prepared pan. Drizzle half the melted butter evenly over the surface.
04 - In a mixing bowl, combine chopped walnuts, pistachios, almonds, sugar, cinnamon, and cardamom. Mix thoroughly.
05 - Spread the nut mixture evenly over the kataifi base layer in the pan.
06 - Cover the nuts with the remaining kataifi dough, pressing gently to compact. Drizzle the remaining melted butter evenly on top.
07 - Bake in the oven for 30 to 35 minutes until the kataifi is golden brown and crisp.
08 - While baking, combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes. Remove from heat and stir in honey, lemon juice, and optional floral water. Allow syrup to cool slightly.
09 - Remove the baked kataifi from the oven and immediately pour the honey syrup evenly over the hot pastry to soak.
10 - Let sit at room temperature for 30 minutes to absorb syrup fully. Slice into diamonds or squares before serving.

# Expert Advice:

01 -
  • The contrast between the shattered, crispy exterior and the tender nut-filled center is something your guests will talk about long after dessert.
  • You can prepare the layers ahead of time and bake fresh, which means less stress when entertaining.
  • It tastes even better the next day as the syrup seeps into every crevice, making it perfect for meal prep.
02 -
  • Timing the syrup pour is everything—if you pour cold syrup over hot pastry, the temperature shock can make the kataifi lose its crispness, so cool the syrup for a few minutes first but not completely.
  • Don't skip the gentle separation of the kataifi strands; I learned this the hard way when I tried to rush and ended up with a dense, clumpy base instead of those beautiful, airy layers.
  • The 30-minute rest period is non-negotiable; cutting into it too early means the layers will fall apart and your presentation will suffer.
03 -
  • If your kataifi seems dry when you thaw it, gently mist it with a spray bottle and let it sit for a few minutes to regain moisture without becoming wet.
  • Use a sharp, thin knife for cutting, and dip it in hot water between cuts to keep the syrup from sticking and making a mess.
  • Make the syrup while the konafa is baking so everything comes together perfectly and you're not scrambling at the last moment.
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