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Konafa

Name: Konafa
Prep time: PT30 minutes
Cook time: PT35-40 minutes
Total time: PT1 hour 5 minutes - 1 hour 10 minutes
Yield: 12
Cuisine: Egypt
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.)

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.

準備時間30 minutes

烹飪時間35-40 minutes

總計時間1 hour 5 minutes - 1 hour 10 minutes

份量12

難度Medium

2 個編輯· Feb 8

製作您的版本

🧂 食材

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.)

👨‍🍳 步驟

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

追蹤您的烹飪記錄

💡 專業提示

✓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.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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.