Egyptian Konafa with Nuts (Printable Version)

Crisp shredded phyllo layered with spiced nuts and drizzled with fragrant honey syrup.

# Ingredient List:

→ Kataifi

01 - 1 lb shredded phyllo dough (kataifi), thawed
02 - 7 oz unsalted butter, melted

→ Nut Filling

03 - 5.3 oz walnuts, finely chopped
04 - 3.5 oz pistachios, finely chopped
05 - 1.8 oz almonds, finely chopped
06 - 2.1 oz 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)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Carefully separate kataifi dough strands with fingers, then divide into two equal portions.
03 - Place half the kataifi in the pan, pressing evenly to form the base. Drizzle half the melted butter over it.
04 - In a bowl, mix chopped walnuts, pistachios, almonds, sugar, cinnamon, and cardamom until well blended.
05 - Spread the nut mixture evenly over the kataifi base layer.
06 - Cover the nuts with the remaining kataifi, pressing gently. Drizzle with the remaining melted butter to coat evenly.
07 - Bake for 30 to 35 minutes, or until the top is golden brown and crisp.
08 - While baking, combine sugar and water in a saucepan. Bring to a boil, then simmer for 7 to 8 minutes. Stir in honey, lemon juice, and rose or orange blossom water if using. Remove from heat and let cool slightly.
09 - Remove baked kataifi from oven and immediately pour syrup evenly over the hot pastry. Allow to cool for 30 minutes before slicing into diamonds or squares.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and tender spiced nuts hits like discovering a secret passage in a familiar house.
  • That warm honey syrup soaking into hot pastry creates a texture you didn't know you were craving.
  • It looks far more impressive than the modest effort required, perfect for surprising people who matter to you.
02 -
  • The syrup must be poured immediately onto hot pastry—if you wait even ten minutes, the pastry cools and won't absorb the syrup properly, leaving you with crispy shells instead of the tender, saturated texture you want.
  • Separating the kataifi strands before layering is non-negotiable; compressed phyllo becomes tough and chewy rather than delicate and shatteringly crisp.
  • Do not skip the lemon juice in the syrup—it's the invisible ingredient that prevents the whole thing from tasting one-dimensionally sweet.
03 -
  • Room temperature butter is easier to melt evenly and brush more smoothly than straight-from-the-fridge cold butter; plan accordingly.
  • If your kataifi seems too dry or crumbly when you open it, let it rest under a damp towel for a few minutes—it'll become workable again without losing its delicate structure.
  • Pour the syrup slowly and deliberately from a height so it distributes evenly rather than pooling in one section.
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