Egyptian Konafa with Honey (Printable Version)

Classic Egyptian kataifi with spiced nuts, buttery crisp layers, and sweet honey syrup.

# What You'll Need:

→ Konafa Base

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 - 1.8 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 - 4 fl oz 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. Grease a 9-inch round baking pan lightly with melted butter.
02 - Gently loosen shredded phyllo strands with fingers and divide in half.
03 - Place half of the kataifi in the pan, pressing evenly. Drizzle with half the melted butter.
04 - Mix walnuts, pistachios, almonds, sugar, cinnamon, and cardamom until well blended.
05 - Spread the nut mixture evenly over the kataifi base layer.
06 - Cover nuts with remaining kataifi, press gently, and drizzle with the rest of the melted butter ensuring full coverage.
07 - Bake for 30 to 35 minutes until golden brown and crisp.
08 - Simmer sugar and water in a saucepan until boiling, then reduce heat and cook for 7 to 8 minutes. Stir in honey, lemon juice, and optional floral water. Remove from heat and cool slightly.
09 - Remove baked pastry from oven; immediately drizzle syrup evenly over hot konafa. Cool for 30 minutes before slicing into diamonds or squares. Serve at room temperature.

# Expert Tips:

01 -
  • The contrast between crispy golden layers and the spiced nut center is honestly addictive, and people always ask for seconds.
  • It looks like you spent hours in the kitchen, but the actual hands-on time is surprisingly short.
  • That pour of warm honey syrup over hot pastry is pure magic, and the smell alone makes any kitchen feel like home.
02 -
  • The timing of the syrup pour is everything, so make sure to have it ready before the pastry comes out of the oven, because pouring it while the pastry is hot makes all the difference in how much it absorbs.
  • Thawed kataifi really does matter, because frozen strands will snap and tear no matter how careful you are, leaving you frustrated and the pastry uneven.
03 -
  • Don't be afraid to use different nuts based on what you have on hand, swapping hazelnuts, cashews, or pecans in whatever proportion feels right to you.
  • If you want to take it further, layer some sweetened ricotta or clotted cream between the kataifi and nuts for an extra dimension of richness that's absolutely indulgent.
Go Back