Egyptian Konafa Nut Honey (Printable)

Crisp shredded phyllo layers filled with spiced nuts, drizzled with honey and floral syrup for a sweet finish.

# What You'll Need:

→ Konafa Base

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 - 1.75 oz almonds, finely chopped
06 - 4.2 tbsp granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 7 oz granulated sugar
10 - 1/2 cup water
11 - 2 tbsp honey
12 - 1 tsp lemon juice
13 - 1 tsp rose water or orange blossom water (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Carefully separate kataifi dough strands with your fingers and divide into two equal portions.
03 - Place half the kataifi dough evenly in the prepared pan, pressing lightly to form a compact base. Drizzle with half of the melted butter.
04 - Combine finely chopped walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a mixing bowl. Spread this mixture evenly over the kataifi base.
05 - Cover the nut filling with the remaining kataifi dough, pressing gently. Drizzle the remaining melted butter evenly over the top layer.
06 - Bake for 30 to 35 minutes or until the konafa is golden brown and crisp.
07 - In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes. Stir in honey, lemon juice, and optional floral water. Remove from heat and let cool slightly.
08 - Remove the baked kataifi from the oven and immediately pour the warm honey syrup evenly over the hot pastry.
09 - Allow to cool for 30 minutes before cutting into diamond or square shapes. Serve at room temperature.

# Expert Advice:

01 -
  • The contrast of crispy, shredded pastry against warm honey is genuinely addictive and tastes far more complex than the ingredient list suggests.
  • It comes together faster than you'd expect, and impressing people with this elegant dessert becomes almost effortless.
  • The spiced nuts and floral notes make it feel like a special occasion every time, even on an ordinary Tuesday night.
02 -
  • Thaw your kataifi in the refrigerator overnight or at room temperature for several hours—rushing this step by using it straight from the freezer will result in dry, brittle pastry that won't hold together.
  • Pouring the syrup onto hot pastry is non-negotiable; it's what makes the konafa absorb just the right amount of sweetness and stay crispy on top while becoming tender underneath.
  • The spices in the filling should be detectable but not overwhelming—they're meant to whisper, not shout, so resist the urge to double them.
03 -
  • Make your honey syrup while the konafa is baking so it's ready the moment it comes out—timing this right makes all the difference in how much the pastry absorbs and stays crisp.
  • If you find your syrup too thick while it's cooling, add a tablespoon of warm water and stir gently; if it's too thin, simmer it for another minute or two.
  • A pastry brush is your best friend here—use it to ensure every part of every layer gets butter, which is what guarantees even browning and maximum crispness.
Return