Konafa (Egyptian Cheese Pastry with Orange Blossom Syrup)

About This Recipe

Konafa (كنافة بالجبنة) is Egypt's most beloved pastry, a dish of extraordinary delicacy: shredded wheat pastry threads (known as kataifi or kaddaif) are layered with a filling of either qishta (clotted cream) or sweet white cheese, baked until the pastry turns golden and crisp, then immediately drenched in fragrant sugar syrup flavored with orange blossom water. The name 'konafa' is Egypt's version of the Levantine 'knafeh' — related dishes with shared ancient roots but distinct national personalities. The Egyptian version characteristically uses qishta (thick clotted cream made from buffalo milk) as its filling more often than cheese, and is often thinner and more delicate than the Nablus-style knafeh of Palestine. Cairo's konafa shops — particularly in the historic neighborhoods of Islamic Cairo — serve it hot from the oven around the clock, cut into squares from enormous round trays. During Ramadan, konafa consumption in Egypt reaches extraordinary heights, and it is one of the defining foods of the holy month, sold at temporary street stalls across every Egyptian city. Serve it hot — the contrast between the crispy pastry, warm filling, and fragrant cold syrup is the whole point.

Ingredients

Serves 8

• 400 gkataifi (shredded wheat pastry)(thawed if frozen)
• 100 gunsalted butter(melted)
• 400 gqishta (clotted cream)(or substitute: 200 g cream cheese + 200 g heavy cream)
• 2 tbspcaster sugar(for sweetening the filling)
• 1 tsporange blossom water(for the filling)
• 300 gcaster sugar(for the syrup)
• 200 mlwater(for the syrup)
• 1 tbspfresh lemon juice(for the syrup)
• 2 tsporange blossom water(for the syrup)
• 1 tsprose water(for the syrup)
• 3 tbspraw pistachios(finely chopped, for garnish)

Instructions

1. 1

   Make the syrup first

   Combine sugar, water, and lemon juice in a saucepan. Boil for 8 minutes until slightly thickened. Add orange blossom water and rose water, stir, and allow to cool completely.

   The syrup must be cold when it hits the hot konafa — cold syrup on hot pastry creates the right absorption. If the syrup is warm, the pastry becomes soggy.

2. 2

   Prepare the filling

   Mix qishta (or cream cheese-heavy cream mixture) with sugar and orange blossom water until smooth and sweetened. Refrigerate until needed.

3. 3

   Prepare the kataifi

   Pull thawed kataifi apart into loose, separated strands. Pour melted butter over and toss until every strand is coated.

4. 4

   Build the layers

   Press half the buttered kataifi into a buttered 28 cm round baking pan or oven-proof skillet, pressing firmly. Spread the cream filling evenly over the base. Cover with remaining kataifi.

5. 5

   Bake until deeply golden

   Bake at 190°C (375°F) for 25–30 minutes until the pastry is golden-brown all over. Check the bottom by lifting with a spatula — it should be as golden as the top.

6. 6

   Flip and soak

   Run a knife around the edge. Invert onto a serving platter. Immediately pour 2/3 of the cold syrup all over the hot konafa, letting it absorb for 1–2 minutes.

7. 7

   Garnish and serve immediately

   Scatter crushed pistachios over the surface. Serve immediately in slices with extra syrup on the side for those who like it sweeter.

Variations

• •

  Konafa with cheese (jibna): replace the cream filling with desalted akkawi or mozzarella cheese for the classic cheese version common across Egypt.

• •

  Konafa mahshi: a layer of crushed biscuits or semolina is sometimes added beneath the cream filling for extra texture and density.

Storage

Konafa is best eaten hot from the oven. Leftovers keep for 2 days refrigerated. Reheat in a 190°C oven for 10 minutes to re-crisp the pastry; warm extra syrup to pour over when serving.

Frequently Asked Questions