Egyptian Konafa Nut Layers (Printable)

Delicate kataifi layered with spiced nuts and drizzled with honey syrup for a rich, traditional Egyptian treat.

# 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 - 1.75 oz almonds, finely chopped
06 - 4 tbsp granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom

→ Honey Syrup

09 - 1 cup granulated sugar
10 - 1/2 cup water
11 - 2 tbsp honey
12 - 1 tsp lemon juice
13 - 1 tsp rose water or orange blossom water (optional)

# Method:

01 - Preheat oven to 350°F. Grease a 9-inch round baking pan with melted butter.
02 - Gently separate kataifi strands with fingers and divide into two equal portions.
03 - Press half of the kataifi evenly into the greased pan and drizzle with half the melted butter.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl; spread uniformly over the kataifi base.
05 - Cover with remaining kataifi, press gently to compact, then drizzle with the remaining melted butter ensuring even coverage.
06 - Bake for 30 to 35 minutes until the konafa is golden brown and crisp.
07 - In a saucepan, combine sugar and water, bring to a boil, then simmer for 7 to 8 minutes. Stir in honey, lemon juice, and floral water if using, then remove from heat and let cool slightly.
08 - Remove konafa from oven and immediately pour syrup evenly over the hot pastry. Allow to cool for 30 minutes before slicing into diamonds or squares. Serve at room temperature.

# Expert Pointers:

01 -
  • The textural contrast between shattered phyllo and tender, spiced nuts feels luxurious but takes just an hour from start to finish.
  • The honey syrup technique means your kitchen will smell like a Middle Eastern spice market in the best possible way.
  • It actually tastes better at room temperature, so you can make it ahead and avoid last-minute stress.
02 -
  • Pouring the syrup on hot pastry instead of cold is non-negotiable—it's the difference between something that absorbs beautifully and something that feels soggy or separated.
  • Thawed kataifi really does matter; frozen or partially thawed strands will shatter unevenly and lose their delicate texture.
  • Cardamom is intense—a quarter teaspoon is genuinely enough, and adding more is a one-way ticket to overpowering everything else.
03 -
  • Separating the kataifi with your fingers rather than a fork prevents the strands from tearing and ensures even, delicate layers.
  • If your syrup cools too much before pouring, gently rewarm it so it absorbs into the hot pastry instead of sitting on top.
  • A very sharp knife dipped in hot water makes cutting clean diamonds instead of shattered mess—clean, deliberate cuts matter here.
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