ChefSnapOpen in the app

Egyptian

Konafa

A small Egyptian tray of crisp, buttery konafa layered with nuts and soaked with cool lemon-scented sugar syrup. It is served warm, when the strands are golden at the edges and tender-sweet inside.

Konafa — Egyptian — ChefSnap
25 minsPrep
30 minsCook
6Serves
MediumDifficulty
760 kcal per serving9g protein 96g carbs 39g fat

Ingredients

Method

  1. Make the syrup first by combining the sugar and water in a small saucepan over medium heat without stirring once it begins to boil.
  2. Boil the syrup for 7 minutes, add the lemon juice, simmer for 2 minutes more, then remove from the heat and stir in the vanilla.
  3. Leave the syrup to cool completely while you prepare the konafa.
  4. Heat the oven to 190°C and generously brush a small 16 cm round baking tray with melted ghee.
  5. Loosen the konafa strands with your fingers, then chop them roughly into shorter strands.
  6. Rub the konafa with the remaining melted ghee using your fingertips until every strand is coated and glossy.
  7. Mix the chopped nuts, coconut, raisins, and cinnamon in a small bowl.
  8. Press half of the buttered konafa firmly into the tray, making an even compact layer and slightly raising the edges.
  9. Scatter the nut filling over the konafa, keeping it away from the very edge so it does not burn.
  10. Cover with the remaining konafa and press down firmly with your palm or the bottom of a cup to compact the tray.
  11. Bake for 25 to 30 minutes until the konafa is deep golden on top and crisp around the edges.
  12. As soon as the tray comes out of the oven, pour the cooled syrup evenly over the hot konafa, listening for the sizzle.
  13. Rest for 10 minutes so the syrup settles, then cut into two portions and serve warm.

Common questions

Can I substitute the fresh konafa pastry strands if I can’t find them?

Yes. Use thawed frozen kataifi/kunafa pastry if available; it behaves the same once loosened and buttered. In a pinch, very fine shredded phyllo can work, but it bakes a little drier and less chewy.

How long does it take to make konafa from start to finish?

Plan for about 45–60 minutes total: 10–15 minutes for syrup, 10 minutes to prep the pastry and filling, and 25–35 minutes baking. Let it rest a few minutes before cutting and serving.

What are the most common mistakes when baking konafa?

The biggest mistakes are using warm syrup, under-greasing the tray, and not packing the pastry firmly. Also avoid overbaking, which dries it out, and keep the nut filling away from the edge so it doesn’t burn.

How should I store leftover konafa, and can I reheat it?

Store leftovers covered at room temperature for up to 1 day, or refrigerate for 3–4 days. Reheat in a 160–170°C oven for 8–12 minutes to restore crispness; the microwave will make it soft.

What’s the best way to serve konafa?

Serve it warm or at room temperature, after pouring on cooled syrup. Cut into wedges and, if you like, top with crushed pistachios or a little cream. It pairs well with strong tea or coffee.