Dessert

Konafa

Name: Konafa
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: egyptian, middle_eastern
Ingredients: 500 g kataifi (shredded phyllo dough) thawed and shredded; 250 g unsalted butter melted; 400 g mozzarella cheese shredded; 250 g ricotta cheese; 2 cup sugar; 1 cup water; 1 tsp lemon juice; 1 tsp orange blossom water; 0.25 cup pistachios chopped (optional)

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

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

46%Score

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

Storage

Store leftover konafa in an airtight container in the refrigerator.

Reheating

Reheat gently in a warm oven or microwave until heated through.