Konafa (Phyllo/Custard Center) Recipe

Name: Konafa (Phyllo/Custard Center)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb phyllo dough; 1 cup unsalted butter, melted; recipe cream filling; 4 tablespoons flour; 2 tablespoons sugar; 2 tablespoons finely ground pistachio nuts; ½ cup milk; 2 cups milk; ½ cup heavy cream; syrup; 1 ¼ cups sugar; ½ cup water; 1 tablespoon lemon juice; 2 tablespoons rose water; 2 tablespoons coarsely ground pistachio nuts

Servings: persons

1 lb phyllo dough
1 cup unsalted butter, melted
recipe cream filling
4 tablespoons flour
2 tablespoons sugar
2 tablespoons finely ground pistachio nuts
½ cup milk
2 cups milk
½ cup heavy cream
syrup
1 ¼ cups sugar
½ cup water
1 tablespoon lemon juice
2 tablespoons rose water
2 tablespoons coarsely ground pistachio nuts

1
Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
2
Bring the 2 cups milk to a boil, then add the flour paste to the boiling milk slowly with continuous stirring, Let simmer with continuous stirring until very thick.
3
Ensure that it does not lump or stick to the bottom of the pan.
4
Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
5
Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
6
Add rose water and cook with stirring for a few more minutes until well mixed.
7
Remove from heat and cool slightly in the refrigerator.
8
To prepare the Konafa, pull out and separate half pastry.
9
Pour half of the melted butter over the pastry.
10
Work the pastry to ensure that each phyllo is coated with the butter.
11
Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
12
Pour cream filling on the pastry.
13
Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
14
Bake in an oven at 350F for about 10-15 minutes, or until slightly golden in color.
15
Remove from the oven and immediately pour the cold syrup over the hot Konafa.

930

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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: 1 lb phyllo dough, 1 cup unsalted butter, melted, recipe cream filling, 4 tablespoons flour, and more.

Yes, Konafa (Phyllo/Custard Center) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Konafa (Phyllo/Custard Center)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions