Egyptian Konafa Nut Layers (Printer View)

A classic Egyptian dish with crisp kataifi, spiced nut filling, and honey syrup.

# Components:

→ Konafa

01 - 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 - 1/4 cup 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)

# Method:

01 - Preheat oven to 350°F. Grease a 9-inch round baking pan lightly with melted butter.
02 - Gently loosen kataifi dough strands with your fingers and divide into two equal portions.
03 - Place half the kataifi in the pan and press down evenly. Drizzle half of the melted butter over it.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread mixture evenly over kataifi base.
05 - Cover nut mixture with remaining kataifi, pressing gently. Drizzle with remaining melted butter ensuring even coverage.
06 - Bake for 30 to 35 minutes until golden brown and crisp.
07 - While baking, combine sugar and water in a saucepan. Bring to a boil and simmer for 7 to 8 minutes. Stir in honey, lemon juice, and floral water if using. Remove from heat and let cool slightly.
08 - Remove konafa from oven and immediately pour syrup evenly over hot pastry. Let cool for 30 minutes before slicing into diamonds or squares. Serve at room temperature.

# Expert Advice:

01 -
  • The contrast between crispy phyllo and warm spiced nuts creates a texture that's impossible to stop eating.
  • Pouring hot honey syrup over hot pastry is one of those small kitchen moments that feels like actual magic.
  • It's fancy enough to impress but straightforward enough that you won't stress while making it.
02 -
  • Pouring hot syrup over hot pastry is non-negotiable, it's what creates that glossy, soaked finish and prevents the top from being dry.
  • If your kataifi clumps together or dries out, gently separate it with a fork just before layering, and don't skip the butter between each piece.
  • Cardamom is potent, so measure carefully, taste a nut mixture first if you're nervous, and you can always add more but you can't take it back.
03 -
  • Buy good quality kataifi from a Middle Eastern market if you can, it's finer and more delicate than some grocery store versions, and it makes a noticeable difference.
  • If your kitchen is warm or humid when you're working, keep the kataifi covered with a damp towel until you're ready to use it so it doesn't dry out between layers.
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