Egyptian Konafa (3x3 slice)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 255.0
  • Total Fat: 16.2 g
  • Cholesterol: 48.7 mg
  • Sodium: 133.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Egyptian Konafa (3x3 slice) calories by ingredient
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Introduction

Konafa is an Egyptian dessert that can be made with different fillings, most commonly cream or nuts filling; sometimes you can find it with cheese filling. (It is the same family as Baklava). If you have a sweet tooth, you have the obligation to try this recipe! You must resist all attempts to have an additional serving though :) Great for parties, always the star of the evening! Konafa is an Egyptian dessert that can be made with different fillings, most commonly cream or nuts filling; sometimes you can find it with cheese filling. (It is the same family as Baklava). If you have a sweet tooth, you have the obligation to try this recipe! You must resist all attempts to have an additional serving though :) Great for parties, always the star of the evening!
Number of Servings: 24

Ingredients

    - 1 pack and a half Shredded Filo Dough - We recommend the Kataifi brand by Apollo from any Mid-East store.
    - 1 cup unsalted Butter.
    - 1.5 cups Sugar
    - 1 tsp lime juice
    - 1 Pint Heavy Whipping Cream
    - 1 Cup Milk
    - approx. 5 tbs cornstarch

Directions

(Giving credit where credit is due) This recipe is courtesy of my dear wife.

== Makes 24 servings each 3x3 Konafa slice ==


• Syrup:
Bring sugar and water to a boil. Add lime or lemon juice, lower heat and boil uncovered for 15 minutes until liquid thickens. Remove from heat, and set aside to cool. Makes 1½ cups of syrup. (Syrup should be prepared at least 2 hours ahead of time).

• Cream filling:
Boil cream, ¾ cup milk and sugar. Mix cornstarch well with remaining ¼ cup milk. Gradually add to mixture while stirring constantly and boil for two minutes until it becomes a thick cream. Remove from heat, and set aside to cool for about an hour.

• Konafa:
Cut with a knife the semi-frozen braided konafa dough in lengths of approx. 3”, put in a large bowl. With fingers, separate and pull fibers apart. Pour the melted butter while still warm over the dough. Shred again until fibers are thoroughly coated with butter.
Divide konafa into two equal parts. Spread half evenly in a rectangular 13”x18” bakers half sheet (the pan should be buttered, so the konafa won’t stick) and press down well with palm of hand. Pour either one of the fillings evenly on top leaving about ¼” from the edges. Spread second half evenly over filling, making sure the edges all around are filled with extra konafa (to prevent fillings from oozing out while baking). Pat top lightly with palm of hand. Bake in a preheated oven at 375 degrees for 45-60 min or until well browned.

Remove out of oven, immediately pour 1 cup of cooled syrup over konafa. The remaining syrup can be served on the side if more sweetness is desired. Cut into (3x3) squares and place in a serving platter (optional).

Left overs can be wrapped and kept in the fridge, easily reheated later in the toaster oven.

Number of Servings: 24

Recipe submitted by SparkPeople user SHERITOFF.

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