Egyptian Konafa Nutty Honey (Printable Version)

Classic Egyptian dessert with shredded phyllo, spiced nuts, and sweet honey syrup, baked golden and crisp.

# What You'll Need:

→ Konafa

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 tbsp granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 1 cup 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 oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Loosen kataifi strands carefully using your fingers and divide the dough into two equal portions.
03 - Place half the kataifi in the pan, pressing down evenly to form a firm base. Drizzle half of the melted butter over it.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread this evenly over the kataifi base.
05 - Cover the nut filling with remaining kataifi, pressing gently. Drizzle remaining melted butter evenly on top.
06 - Bake for 30 to 35 minutes until the top is golden and crisp.
07 - Simmer sugar and water in a saucepan until boiling, then reduce heat to simmer for 7–8 minutes. Remove from heat and stir in honey, lemon juice, and floral water if using. Allow to cool slightly.
08 - Pour the warm syrup evenly over the hot pastry immediately after removing from the oven. Let cool at room temperature for 30 minutes before slicing.

# Expert Advice:

01 -
  • The contrast between shattering crispy layers and warm spiced nuts feels almost luxurious, yet it comes together faster than you'd expect.
  • Once you master it, you'll find yourself making it for every gathering because people actually ask for it by name.
  • There's something deeply satisfying about pouring hot honey syrup over golden pastry and watching it soak in instantly.
02 -
  • Never skip pouring the syrup while the pastry is hot—the contrast between warm and cool is what makes this dessert transcendent, and room-temperature syrup on cooled pastry is just sweet.
  • If your kataifi clumps during thawing, spread it on a tray and leave it uncovered in the fridge overnight instead of rushing it on the counter.
03 -
  • Buy your kataifi from a Middle Eastern market if possible—the quality difference is real, and the vendors can give you storage tips specific to your climate.
  • If your kitchen is very warm or humid, work with the kataifi quickly and keep the remainder loosely covered so it doesn't dry out before you layer it.
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