Delicious Homemade Konafa: A Traditional Middle Eastern Dessert

Ingredients

  • 1 pound of frozen shredded phyllo dough (kataifi/konafa)
  • 1 cup of unsalted butter, melted
  • 1 cup of granulated sugar
  • 2 cups of water
  • 1 teaspoon of lemon juice
  • 1 tablespoon of rose water
  • 1 tablespoon of orange blossom water
  • 1/2 teaspoon of ground cinnamon
  • 2 cups of finely chopped nuts (a mix of pistachios, almonds & walnuts)
  • 1 cup of heavy cream
  • 2 cups of whole milk
  • 3 tablespoons of cornstarch
  • 1/4 cup of powdered sugar for dusting

Steps and instructions

  1. Thaw the shredded phyllo dough according to package instructions, then chop roughly.
  2. Preheat the oven to 350°F (180°C) and butter a 9x13 inch baking dish.
  3. In a bowl, combine the chopped phyllo dough with melted butter and blend well.
  4. Press half of the dough mixture into the bottom of the prepared dish to form a crust.
  5. In a pot, combine granulated sugar and water over medium heat. Add lemon juice, rose water, and orange blossom water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Set the syrup aside to cool.
  6. In a separate pot, combine heavy cream, milk, and cornstarch. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat.
  7. Spread the cream mixture evenly over the dough in the baking dish.
  8. Cover the cream layer with the remaining dough mixture.
  9. Bake in the preheated oven for about 45 minutes, or until the konafa is golden brown and crispy.
  10. Remove the konafa from the oven and immediately pour the cooled syrup over it. Let it soak for a few minutes.
  11. In a bowl, combine chopped nuts and cinnamon. Sprinkle this nut mixture over the konafa.
  12. Dust the top of the konafa with powdered sugar before serving. Enjoy your homemade konafa!

Tools for making

  • Mixing Bowl - A large bowl for combining ingredients.
  • Baking Dish - A 9x13 inch dish for baking the konafa.
  • Pot - Used for making the sugar syrup and cooking the cream mixture.
  • Whisk - To mix the ingredients and ensure a smooth consistency.
  • Spatula - For spreading and smoothing the dough and cream layers.
  • Knife - To chop the shredded phyllo dough.
  • Oven - Used to bake the konafa until golden and crispy.
  • Measuring Cups - For accurately measuring ingredients.
  • Powdered Sugar Sifter - Optional, but helpful for dusting the konafa with powdered sugar.

Recipe variations

  • Use a different type of nuts for the filling, such as cashews, hazelnuts, or macadamia nuts.
  • Add a layer of sliced bananas or other fruits between the cream and the top layer of dough.
  • Swap the traditional syrup with a flavored syrup, such as orange syrup or honey syrup.
  • Include a layer of melted chocolate or Nutella spread over the cream layer.
  • Replace the shredded phyllo dough with a layer of crushed graham crackers or digestive biscuits for a different crust.
  • Add a sprinkle of cardamom or nutmeg to the nut mixture for added flavor.
  • Make a savory version by substituting the cream and sugar with a layer of seasoned ground meat or cheese.
  • Experiment with different spices in the syrup, such as vanilla extract, saffron, or ginger.
  • Make individual servings by using muffin tins or ramekins instead of a large baking dish.
  • Try using coconut oil or olive oil instead of butter for a dairy-free option.

Recipe overview

Konafa, also known as Knafeh, is a traditional Middle Eastern dessert that is beloved for its rich, sweet, and crunchy characteristics. This dessert is made from shredded phyllo dough, a creamy filling, and a sweet syrup, topped with a dusting of powdered sugar and a sprinkle of finely chopped nuts. The recipe calls for a series of straightforward steps, including making a simple syrup, preparing a creamy filling, and baking until golden and crispy. Thoroughly soaking the Konafa in the syrup ensures it absorbs all the sweet flavors. Once finished, the dish offers a delightful contrast between the crunchy phyllo and the soft, creamy filling. As with all sweets, Konafa is best enjoyed in moderation due to its high sugar content. Despite being indulgent, it's a dessert that's worth every bite, and it's perfect for special occasions or a luxurious treat. Enjoy the process of making this traditional dessert and even more so, enjoy every bite!

Common questions

  1. Can I use fresh phyllo dough instead of frozen?
  2. Frozen shredded phyllo dough works best for this recipe as it creates a crisp texture. Fresh phyllo dough may not provide the same results.
  3. Can I use a different type of nut?
  4. Absolutely! While the recipe suggests a mix of pistachios, almonds, and walnuts, you can use your preferred nuts or a combination that suits your taste.
  5. Can I substitute the rose water and orange blossom water?
  6. If you don't have rose water or orange blossom water, you can omit them from the recipe. However, they add a delightful floral flavor to the konafa, so it's recommended to use them if possible.
  7. Can I prepare the konafa ahead of time?
  8. Konafa is best enjoyed fresh, but you can prepare it a few hours in advance. Store it at room temperature and reheat it in the oven for a few minutes before serving to maintain its crispy texture.
  9. How should I store leftover konafa?
  10. Any leftover konafa can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the oven before serving to restore its crispiness.
  11. Can I use a different size of baking dish?
  12. A 9x13 inch baking dish is recommended for this recipe, but you can use a slightly larger or smaller dish. Keep in mind that the cooking time may vary slightly depending on the size of the dish.

Serving dishes and utensils

  • Baking dish - A 9x13 inch baking dish is recommended for this recipe.
  • Mixing bowls - Bowls for mixing the phyllo dough with butter, and for preparing the cream mixture.
  • Saucepan - For boiling the sugar syrup and cooking the cream mixture.
  • Whisk - To stir and blend the cream mixture while cooking.
  • Knife - To chop the shredded phyllo dough and nuts.
  • Measuring cups and spoons - For accurate measurement of ingredients.
  • Spatula - To spread the dough mixture in the baking dish and remove pieces of konafa for serving.
  • Oven - To bake the konafa until golden brown and crispy.
  • Cooling rack - To cool the konafa after it is removed from the oven.

Origin stories

Konafa, a true gem of Middle Eastern dessert, traces its roots back to the Ottoman Empire, making it a culinary heritage shared by numerous nations. Intriguingly, each region has its own interpretation of the dish, using a variety of fillings from sweetened cheese to thick cream or assorted nuts. In Egypt, there's a special fondness for Konafa during the month of Ramadan, where dessert shops and households compete to create the most sumptuous versions of this beloved treat. It symbolizes a moment of joy and indulgence after a long day of fasting. So, each bite of Konafa is not just a delightful experience for your taste buds but also a taste of history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.