Konafa
Konafa has roots stretching back to Fatimid-era Cairo, and remains one of the most cherished desserts across Egypt, especially popular during Ramadan.
A beloved Egyptian dessert of fine shredded pastry layered with sweet cheese or cream, baked until golden and drenched in fragrant sugar syrup.
Ingredients
Method
Toss the shredded pastry thoroughly with melted butter.
Press half into a baking tray, top with the cheese or cream filling, then cover with the remaining pastry.
Bake at 180C for 25-30 minutes until deeply golden.
Make a simple syrup from sugar, water and lemon juice, and pour generously over the hot konafa as soon as it comes out of the oven.
Pour the syrup over the konafa while both are still hot — this is what allows it to soak in properly rather than just sitting on the surface.
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