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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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)
Directions
Step 1
1. Preheat your oven to 180°C (350°F). Grease a round 9-inch (23 cm) baking pan with melted butter.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
7. Bake the konafa in the preheated oven for 35-40 minutes, or until the top is golden and crisp.
Step 8
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.
Step 9
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.
Step 10
10. Garnish with ground pistachios for added flavor and presentation. Slice into portions and serve warm. Enjoy your homemade Konafa!
Nutrition Facts
| Serving size | (2237.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6187.1 |
| Total Fat 322.0g | 0% |
| Saturated Fat 184.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 850.9mg | 0% |
| Sodium 2250.5mg | 0% |
| Total Carbohydrate 692.8g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 316.1g | |
| Protein 101.8g | 0% |
| Vitamin D 259.0IU | 0% |
| Calcium 1575.8mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1743.4mg | 0% |
Source of Calories