Some cosmetic changes in preparation for larger site changes in the works.

Marg CDN2

Konafa. I make it with orange blossom or rose flower water. I posted it here way back.

Veteran Member
2239 posts
Joined: Oct 13, 2010


Posted to Thread #30349 at 7:33 pm on Jun 16, 2018

This is my version using mascarpone because it is more luxurious and easier.


1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water or rose flower water.

2. Melt 1 c. butter.

3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)

4. Line an ovenproof dish (I use a souffle bowl) with half the kataifa.

5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.

6. Bake at 350̊ for 40 minutes. Increase the oven temperature to 400-425̊ and continue to bake for another 15 minutes or until the surface is golden brown.

7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.

Comments: I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.

Other messages in this thread: