Konafah
Dive into the irresistible indulgence of Konafah, a beloved Middle Eastern dessert that combines a perfect balance of crispy, buttery shredded phyllo dough and a luscious cheese filling. This show-stopping treat is baked to golden perfection and soaked in an aromatic sugar syrup infused with hints of rose water and orange blossom. A scattering of vibrant chopped pistachios adds a nutty crunch and an eye-catching finish. With its heavenly blend of textures and flavors, Konafah is the ultimate crowd-pleaser, ideal for celebrations or as a satisfying sweet ending to any meal. Ready in just an hour, this classic dessert is as easy to make as it is delicious—perfect for anyone looking to recreate the magic of authentic Middle Eastern cuisine at home.
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Recipe Information
Ingredients
- 500 grams Shredded phyllo dough (kataifi pastry)
- 200 grams Unsalted butter, melted
- 200 grams Mozzarella cheese, shredded
- 250 grams Ricotta cheese
- 200 grams Granulated sugar (for syrup)
- 250 milliliters Water (for syrup)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Rose water (optional)
- 1 teaspoon Orange blossom water (optional)
- 50 grams Chopped pistachios (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round baking dish with a small amount of melted butter.
Prepare the sugar syrup: In a small saucepan, combine granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Add lemon juice, and cook for another 5 minutes. Remove from heat and stir in rose water and/or orange blossom water if using. Set the syrup aside to cool completely.
To prepare the phyllo dough, separate the strands of shredded phyllo and place them in a large mixing bowl. Pour the melted butter over the dough and gently massage until all the strands are well-coated with butter.
Divide the phyllo dough into two equal portions. Spread one portion evenly across the greased baking dish, pressing it down gently to form an even layer.
In a separate bowl, mix the shredded mozzarella and ricotta cheese together until combined. Spread the cheese mixture evenly over the first layer of phyllo dough.
Cover the cheese layer with the second portion of phyllo dough, spreading it evenly and pressing it down gently to compact it.
Bake the Konafah in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.
Once baked, remove the Konafah from the oven and immediately pour the cooled sugar syrup evenly over the dessert. Allow it to soak for 5-10 minutes.
Garnish the Konafah with chopped pistachios. Cut into squares or wedges, and serve warm.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 26.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 155 mg | 3% | |
*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.
