Save My grandmother kept a small ceramic dish on her kitchen shelf, always filled with konafa—that impossibly crispy, golden pastry that somehow stayed fresh for days despite being drenched in syrup. I'd watch her prepare it for family gatherings, her weathered hands moving through the shredded phyllo strands like she was conducting music. The first time she let me help, I was amazed at how delicate the kataifi felt, almost like spun sugar between my fingers. That dessert became the thing everyone asked for, the one that made her kitchen smell like cinnamon, honey, and possibility.
I made this for my friend's small dinner party last spring, and I'll never forget how the whole room went quiet the moment I placed the golden squares on the table—not out of politeness, but because of the smell. That unmistakable combination of butter, warm spices, and honey hanging in the air made everyone lean forward at once. Someone described it as tasting like a memory, which felt exactly right.
Ingredients
- Kataifi (shredded phyllo dough), 500 g: This is the soul of the dish—look for it thawed, never frozen when you need it, as it separates more gracefully and browns more evenly in the oven.
- Unsalted butter, 200 g melted: You'll brush this between layers and over the top; it's what transforms delicate strands into that impossible crispness.
- Walnuts, 150 g finely chopped: They hold their texture and flavor through baking, offering an earthy richness that anchors the sweetness.
- Pistachios, 100 g finely chopped: These add a subtle color and flavor that makes people pause mid-bite wondering what makes it taste so alive.
- Almonds, 50 g finely chopped: The quieter nut that binds the filling together and adds a gentle sweetness beneath the spices.
- Granulated sugar, 60 g: Just enough to sweeten the filling without overwhelming the nut flavors or making it cloying.
- Ground cinnamon, 1 tsp: This is where the magic begins—warm, slightly sweet, it makes your kitchen smell like someone cares about hospitality.
- Ground cardamom, 1/4 tsp: A whisper of cardamom elevates everything; it's the difference between good and unforgettable.
- Granulated sugar, 200 g: For the syrup base that becomes liquid gold when poured over hot pastry.
- Water, 120 ml: What dissolves the sugar and creates that crucial contrast between crispness and moisture.
- Honey, 2 tbsp: Adds depth and smoothness that plain sugar syrup never achieves.
- Lemon juice, 1 tsp: A small bright note that cuts through richness and prevents the dessert from feeling too heavy.
- Rose water or orange blossom water, 1 tsp (optional): If you use it, use it sparingly—this is the moment that transforms good into transported.
Instructions
- Prepare your workspace and oven:
- Set your oven to 180°C (350°F) and lightly butter your round baking pan—this matters more than you'd think because it prevents any chance of sticking. Have everything measured and ready before you touch the kataifi, since it dries out quickly once exposed to air.
- Gently separate the kataifi strands:
- Work with your fingers, loosening the shredded phyllo with patience rather than force. You're aiming for a cloud-like texture, not compressed threads.
- Create the pastry base:
- Lay half the separated kataifi into your pan, pressing down just enough to hold it in place—think of it like creating a nest rather than packing a suitcase. Drizzle half your melted butter over this base, watching it soak in and deepen the color of the strands.
- Mix and spread the nut filling:
- Combine all your chopped nuts with sugar, cinnamon, and cardamom in a bowl, letting the spices distribute evenly. Spread this mixture in an even layer across your kataifi base, making sure no spot is neglected or overstuffed.
- Layer and seal the pastry:
- Place the remaining kataifi over your filling, pressing gently so it holds together without compacting into a dense layer. Drizzle with remaining melted butter, making sure the entire surface glistens.
- Bake until golden:
- Slide into the oven for 30 to 35 minutes, until the pastry turns an even burnished gold and you can hear it crackle if you listen closely. The transformation from pale and limp to crisp and golden is your signal that this is ready for the syrup.
- Prepare the honey syrup while pastry bakes:
- Bring sugar and water to a boil in a small saucepan, then let it simmer for 7 to 8 minutes until slightly reduced and thickened. Turn off the heat and stir in honey, lemon juice, and floral water if you're using it—the syrup should taste balanced, not aggressively sweet.
- The crucial final step:
- The moment the konafa emerges from the oven, immediately but carefully pour the slightly cooled syrup evenly over the hot pastry, watching it soak in and pool in the corners. This temperature contrast is what creates that tender-but-crisp texture you're after.
- Cool and cut before serving:
- Let it rest for 30 minutes so the syrup fully absorbs and the pastry firms up slightly, making clean cutting possible. Slice into diamonds or squares with a sharp knife, and serve at room temperature when the flavors have settled into perfect harmony.
Save The year I finally understood why my grandmother made this so often was the year I watched my own daughter's face light up at that first bite. She couldn't have explained it in words, but her eyes said everything—sometimes food is just the language we use to say I'm thinking of you.
Choosing and Preparing Your Nuts
The beauty of this filling is its flexibility; you can swap out any of the nuts for what you have or prefer. Hazelnuts add an earthier depth, cashews bring creaminess, and pecans contribute a slightly smoky quality that's wonderful if you want to experiment. The key is chopping everything to roughly the same size so they distribute evenly and bake at the same rate. I've learned that medium-fine is the sweet spot—not powder, not chunks—so each bite gets a textural surprise.
Making It Your Own
Some of my favorite versions came from accidental additions and inspired substitutions. Once I layered in a thin spread of sweetened ricotta between the kataifi and nuts, and it added this cloud-like richness that made the whole thing feel more indulgent. Another time, I used orange blossom water instead of rose water and somehow it tasted brighter, more spring-like. The structure is forgiving enough to welcome your intuitions.
Timing and Storage Secrets
This dessert is actually more forgiving than you'd expect—I've made it in the morning and served it hours later without any loss of quality, something I can't say for most pastries. The syrup continues to settle and deepen the flavors as it cools, so if anything, it's better when it's had time to rest. Store any leftovers loosely covered at room temperature; refrigeration makes the pastry lose its crispness, and honestly, there are rarely leftovers.
- Serve this alongside strong coffee or tea that can cut through the sweetness without competing with the spice notes.
- A dollop of whipped cream or fresh berries on the side offers contrast if you want to lighten the richness.
- Make the syrup while the pastry bakes so everything comes together at the perfect moment.
Save This is the kind of dessert that reminds us why kitchens matter—they're not just places where food happens, but where we practice saying I love you in the language we know best. Make this, and watch what it does.
Recipe Help & FAQs
- → What is kataifi dough used in this dish?
Kataifi is a shredded phyllo pastry that creates a crisp, delicate texture when baked, forming the signature layers in the dessert.
- → Can I substitute different nuts in the filling?
Yes, hazelnuts, cashews, or pecans can be used to vary the nut filling while maintaining a rich flavor profile.
- → How is the honey syrup prepared and applied?
The syrup is simmered from sugar and water, then enriched with honey, lemon juice, and optional floral water, poured hot over the freshly baked konafa for optimal absorption.
- → What baking tools are essential for this dessert?
A 23 cm round baking pan, pastry brush, mixing bowls, and a sharp knife for slicing are important for proper preparation and presentation.
- → Are there common allergens in this dish?
This dessert contains nuts, dairy from butter, and gluten from the phyllo dough, so caution is advised for those with allergies.