Konafa
This traditional Egyptian dessert features shredded phyllo dough, known as konafa pastry, layered with a creamy cheese filling. It's baked to a golden crisp and then drenched in a fragrant, sweet syrup. A delightful treat for any occasion.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 1,102 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gkataifi (shredded phyllo dough), thawed and shredded
- 250 gunsalted butter, melted
filling
- 400 gmozzarella cheese, shredded
- 250 gricotta cheese
syrup
- 2 cupsugar
- 1 cupwater
- 1 tsplemon juice
- 1 tsporange blossom water
garnish
- 0.25 cuppistachios, chopped(optional)
Equipment
saucepan · baking pan · measuring cups · large bowl · measuring spoons · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 10 min
- 2
In a medium saucepan, combine the sugar and water for the syrup. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened.
About 15 min
Cook’s note: Do not stir the syrup too much to prevent crystallization.
- 3
Remove the syrup from heat and stir in the lemon juice and orange blossom water. Set aside to cool completely.
- 4
Shred the konafa pastry into small pieces. If using fresh konafa, you may need to freeze it briefly to make it easier to shred.
About 5 min
- 5
In a large bowl, drizzle the melted butter over the shredded konafa pastry and toss until all strands are evenly coated.
About 5 min
Cook’s note: Ensure every strand is coated for a crispy konafa.
- 6
Lightly grease a 28-30 cm (11-12 inch) round baking pan.
About 1 min
- 7
Press half of the buttered konafa pastry evenly into the bottom of the prepared pan, creating a firm layer.
About 3 min
Cook’s note: Use the bottom of a glass or your hands to press firmly.
- 8
In a separate bowl, combine the mozzarella cheese and ricotta cheese for the filling.
About 2 min
- 9
Spread the cheese mixture evenly over the konafa base, leaving a small border around the edges.
About 2 min
- 10
Cover the cheese filling with the remaining buttered konafa pastry, pressing gently to create an even top layer.
About 3 min
- 11
Bake in the preheated oven for 35-40 minutes, or until the konafa is golden brown and crispy.
About 40 min
Cook’s note: Keep an eye on it to prevent burning, as oven temperatures can vary.
- 12
Once removed from the oven, immediately pour the cooled syrup evenly over the hot konafa.
About 1 min
Cook’s note: The contrast in temperature helps the konafa absorb the syrup better.
- 13
Let the konafa rest for at least 20 minutes to allow the syrup to soak in and the cheese to set slightly.
About 20 min
- 14
Garnish with chopped pistachios, if desired, before serving.
About 1 min
Per serving
Nutrition
- Calories
- 1,101.9kcal
- Protein
- 23.9g
- Carbs
- 114.6g
- Fat
- 61.1g
- Fibre
- 2.1g
- Sugar
- 68.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover konafa in an airtight container in the refrigerator.
Reheat gently in a warm oven or microwave until heated through.
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