Konafa
A beloved Egyptian dessert made from shredded phyllo dough (kadaif) layered with a rich cream or cheese filling, baked until golden and crispy, then drenched in a sweet sugar syrup and garnished with pistachios.
🧂 Ingredients
- 500 g Kadaif (shredded phyllo dough)(Ensure it's completely thawed if frozen. It should be dry and stringy.)
- 250 g Unsalted butter(Melted. You can use ghee for a more traditional flavor.)
- 400 g Cream filling (Ishta or Akkawi cheese)(For Ishta: Use thick clotted cream or a mixture of ricotta and heavy cream. For cheese: Use Akkawi or Nabulsi cheese, desalted and shredded/crumbled. Ensure it's not too watery.)
- 400 ml Sugar syrup (Attar)(Chilled. Can be homemade (sugar, water, lemon juice, rosewater/orange blossom water) or store-bought.)
- 50 g Pistachios(Shelled and roughly chopped, for garnish.)
👨🍳 Instructions
- 1
Prepare the Kadaif: If your kadaif is in a large clump, gently break it apart into finer shreds. In a large bowl, pour the melted butter over the shredded kadaif. Using your hands, thoroughly mix and coat every strand of kadaif with butter until it's evenly moistened. This ensures crispiness.
⏱️ 15 minutes - 2
Assemble the Base: Grease a round baking pan (approximately 25-30 cm or 10-12 inches in diameter) generously with some of the butter mixture. Press half of the buttered kadaif mixture evenly into the bottom of the pan, creating a firm, compact layer. Ensure there are no gaps.
⏱️ 5 minutes - 3
Add the Filling: Spread the cream (Ishta) or prepared cheese evenly over the kadaif base, leaving a small border (about 1 cm or 1/2 inch) around the edges to prevent it from oozing out too much during baking. If using cheese, ensure it's spread evenly.
⏱️ 5 minutes - 4
Top and Bake: Carefully spread the remaining buttered kadaif mixture over the filling, gently pressing it down to cover completely. Ensure the top layer is also evenly distributed. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the top and edges are a deep golden brown and crisp.
⏱️ 35-40 minutes - 5
Invert and Syrup: Once baked, carefully remove the pan from the oven. Place a serving plate or a flat tray over the pan. With a swift, confident motion, invert the pan to release the konafa onto the plate. If any parts stick, gently loosen them with a spatula. Immediately and evenly pour the chilled sugar syrup over the hot konafa, ensuring it soaks in.
⏱️ 2 minutes - 6
Garnish and Serve: Sprinkle the chopped pistachios generously over the top of the konafa. Let it rest for about 5-10 minutes for the syrup to fully absorb. Serve warm.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Serve hot for the best contrast between the crispy pastry and warm, creamy filling.
- ✓Konafa is a traditional dessert often enjoyed during Ramadan.
- ✓The goal is a perfectly crispy exterior with a luscious, creamy or cheesy interior.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of fresh mango slices on top of the cream filling before adding the top kadaif layer.
- Incorporate other chopped nuts like walnuts or almonds into the cream filling or as an additional garnish.