Konafa (Shredded Pastry with Nuts)

Konafa is the dessert Egyptians wait all year for, though it is actually eaten year-round: fine strands of shredded pastry baked with butter until shatteringly crisp, filled with nuts or cream, and soaked in fragrant syrup. It is the star of Ramadan tables and the sweet every celebration demands. In Egypt, konafa is serious business — shops specialize in it and people order trays by weight — and the pastry comes frozen and ready to use, which makes this showstopper surprisingly doable at home.

Crisp golden strands in a pool of syrup

Baked in a generous slick of ghee, the konafa turns deep golden and crackly, with a tender, nutty center and edges that crunch like brittle. The syrup, boiled with lemon and a touch of orange blossom water, soaks in while the pastry is still hot, giving every bite a glossy sweetness that clings. Cut it into squares while it is warm, pile on crushed pistachios, and serve it with strong tea. It is the dessert that makes everyone reach for seconds.

Craving more? Explore all Egyptian Kitchen recipes.

Egyptian recipes →