Konafa Recipe – Eats Now

Name: Konafa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g phyllo pastry (found at Arabic or Mediterranean grocery store); 250 g unsalted butter, melted; Syrup; 1 cup sugar; 1/4 cup water; 2 teaspoons lemon juice; 1 teaspoon orange blossom water; Cream Filling; 2 tablespoons rice flour; 1 tablespoon sugar; 1 1/2 cups milk; 2 tablespoons cups heavy cream; Walnut or Pistachio Filling; 1 cup walnuts or 1 cup pistachios, chopped; 1 tablespoon sugar

Servings: persons

500 g phyllo pastry (found at Arabic or Mediterranean grocery store)
250 g unsalted butter, melted
Syrup
1 cup sugar
1/4 cup water
2 teaspoons lemon juice
1 teaspoon orange blossom water
Cream Filling
2 tablespoons rice flour
1 tablespoon sugar
1 1/2 cups milk
2 tablespoons cups heavy cream
Walnut or Pistachio Filling
1 cup walnuts or 1 cup pistachios, chopped
1 tablespoon sugar

1
Make Syrup with:
2
1 cup sugar.
3
1/4 cup water.
4
2 tsp lemon juice.
5
1 tsp orange blossom water.
6
Cream Filling.
7
2 tablespoons ground rice.
8
1 tablespoons sugar.
9
1 1/2 cups milk.
10
2 Tbsp cup heavy cream.
11
Walnut or Pistachios Filling.
12
1 cup walnuts and pistachios; chopped.
13
1 tbsp sugar
14
Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
15
Cream filling:
16
Mix ground rice and sugar to a smooth paste with 1/2 the milk.
17
Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
18
Let cool, add cream and mix well.
19
Walnut or pistachio filling:
20
Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
21
Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
22
Cover with the remaining pastry and flattening out with the palm of your hand.
23
Bake at uncovered 350 degrees for about 20 minutes.
24
Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
25
Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
26
It is delicious when still warm.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g phyllo pastry (found at Arabic or Mediterranean grocery store), 250 g unsalted butter, melted, Syrup, 1 cup sugar, and more.

Yes, Konafa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Konafa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions