Konafah with Banana
Indulge in the irresistible flavors of Middle Eastern pastry with a tropical twist in this Konafah with Banana recipe. Layers of crisp, buttery shredded phyllo dough (kataifi) enclose a luscious filling of cream cheese, heavy cream, and sweet banana slices, creating a dessert that’s equal parts creamy and crunchy. Drizzled with a fragrant homemade syrup infused with lemon and optional rose water, and finished with a sprinkle of finely chopped pistachios, this dessert offers an elegant balance of textures and flavors. Perfect for special occasions or as a decadent treat, this konafah is surprisingly simple to make and sure to impress. Enjoy it warm with a cup of tea or coffee for the ultimate experience.
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Recipe Information
Ingredients
- 250 g shredded phyllo (kataifi) dough
- 120 g unsalted butter, melted
- 3 pieces ripe bananas, sliced
- 200 g cream cheese, softened
- 100 ml heavy cream
- 200 g granulated sugar
- 150 ml water
- 1 tbsp lemon juice
- 1 tsp rose water (optional)
- 50 g pistachios, finely chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round baking dish or pan.
Separate the shredded phyllo (kataifi) dough with your fingers until it's light and fluffy. Place it in a large bowl.
Drizzle the melted butter over the shredded dough and mix well with your hands to ensure it is evenly coated.
Take half of the buttered phyllo dough and press it evenly into the bottom of the prepared baking dish to create a base layer.
In a mixing bowl, combine the softened cream cheese and heavy cream until smooth and creamy. Spread this mixture evenly over the base layer of phyllo dough.
Arrange the banana slices in a single layer over the cream cheese mixture.
Cover the bananas with the remaining phyllo dough, pressing lightly to form a cohesive top layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
While the konafah is baking, prepare the syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Allow the syrup to simmer for 5-7 minutes until slightly thickened.
Remove the syrup from heat and stir in the lemon juice and rose water, if using. Let it cool to room temperature.
Once the konafah is baked, remove it from the oven and immediately drizzle the cooled syrup evenly over the hot dessert. Allow the syrup to soak in for 10-15 minutes.
Garnish the konafah with the chopped pistachios. Slice into portions and serve warm or at room temperature.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 43.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 447 mg | 10% | |
*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.
