Konafa
Indulge in the irresistible charm of Konafa, a beloved Middle Eastern dessert that combines crisp, golden kataifi dough with a luscious creamy filling, all drenched in fragrant sugar syrup. This iconic treat is made with shredded phyllo dough generously coated in melted butter, layered around a rich milk and heavy cream filling that can be enhanced with mozzarella cheese for a decadent, cheesy twist. Baked to perfection and garnished with a sprinkle of ground pistachios, Konafa offers a perfect balance of textures—crunchy, creamy, and gooey. A drizzle of syrup infused with rose or orange blossom water takes it to the next level of indulgence. Serve this warm, syrup-soaked dessert as an exquisite finale to any meal. Perfect for festive gatherings or special occasions, this Konafa recipe is your gateway to an authentic taste of Middle Eastern sweetness.
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Recipe Information
Ingredients
- 500 g Konafa dough (shredded phyllo or kataifi dough)
- 200 g Unsalted butter (melted)
- 500 ml Milk
- 250 ml Heavy cream
- 3 tbsp Cornstarch
- 2 tbsp Sugar (for the filling mixture)
- 150 g Mozzarella cheese (optional, for a cheesy version)
- 250 g Granulated sugar (for the syrup)
- 250 ml Water
- 1 tbsp Lemon juice
- 1 tsp Rose water or orange blossom water (optional)
- 50 g Ground pistachios (for garnish)
Instructions
1. Preheat your oven to 180°C (350°F). Grease a round 9-inch (23 cm) baking pan with melted butter.
2. Take the konafa dough and gently separate the strands. Place the shredded dough in a large bowl and pour the melted butter over it. Mix well to ensure all the dough is coated with butter.
3. To prepare the filling, heat milk and heavy cream in a saucepan over medium heat. In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry. Once the milk mixture begins to simmer, add the cornstarch slurry, whisking constantly to thicken the mixture.
4. Add 2 tablespoons of sugar to the milk mixture and continue stirring until it becomes a creamy consistency. Remove from heat and set aside to cool slightly. If making the cheesy version, stir in shredded mozzarella cheese at this stage.
5. Divide the buttered konafa dough into two equal portions. Press half of the dough firmly into the greased pan to form an even layer.
6. Pour the prepared filling over this layer and spread it evenly, leaving a small gap around the edges. Cover the filling with the remaining dough, pressing lightly to create a smooth top layer.
7. Bake the konafa in the preheated oven for 35-40 minutes, or until the top is golden and crisp.
8. While the konafa is baking, prepare the syrup. In a saucepan, combine granulated sugar and water. Bring to a boil, then reduce to a simmer. Add lemon juice and let the syrup simmer for 8-10 minutes until slightly thickened. If desired, stir in rose water or orange blossom water for added aroma. Let the syrup cool slightly.
9. Once the konafa is baked and golden, remove it from the oven and immediately pour the warm syrup evenly over the top. Let it soak for at least 10-15 minutes.
10. Garnish with ground pistachios for added flavor and presentation. Slice into portions and serve warm. Enjoy your homemade Konafa!
Nutrition Facts
Calories |
6187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 184.1 g | 920% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 692.8 g | 252% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 316.1 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1576 mg | 121% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
