Egyptian Kataifi Nut Honey (Printable)

Crisp shredded phyllo layered with spiced nuts and fragrant honey syrup from Egyptian tradition.

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

→ Honey Syrup

09 - 7 oz 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)

# How-To Steps:

01 - Preheat oven to 350°F. Butter a 9-inch round baking pan evenly.
02 - Gently separate kataifi strands with fingers and divide into two equal portions.
03 - Place half the kataifi into the pan, press to form an even layer, and drizzle with half the melted butter.
04 - Combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom in a bowl. Spread mixture evenly over the kataifi base.
05 - Cover nuts with remaining kataifi, press gently, and drizzle with remaining melted butter ensuring uniform coverage.
06 - Bake for 30 to 35 minutes until golden and crisp.
07 - Simmer sugar and water in a saucepan, bring to boil, then reduce to a gentle simmer for 7 to 8 minutes. Stir in honey, lemon juice, and optional floral water. Remove from heat and allow to cool slightly.
08 - Pour warm syrup immediately over hot pastry once removed from oven. Cool for 30 minutes before cutting into diamonds or squares. Serve at room temperature.

# Expert Suggestions:

01 -
  • The contrast between the shattering crisp exterior and the tender, spiced nut filling is genuinely addictive.
  • Unlike fussy pastries that demand precision, konafa rewards generosity and forgiving hands.
  • One batch feeds a crowd and tastes even better the next day, making it perfect for feeding people you love.
02 -
  • The syrup must go on while the konafa is still hot—this is when the pastry is most receptive to absorbing the sweetness, and skipping this step results in a less flavorful dessert.
  • Don't skip the cooling period; it allows the pastry to set and makes slicing infinitely cleaner and more satisfying.
  • Thawed kataifi is essential; frozen kataifi will shatter into sad, unusable pieces, so plan ahead.
03 -
  • Invest in real, fresh spices—old cardamom and pale cinnamon won't give you the depth that makes this dessert special.
  • If your kataifi seems dry after thawing, leave it wrapped in a damp kitchen towel for 15 minutes before separating; this restores moisture without making it soggy.
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