Classic Cream-Filled Konafa
A Middle-Eastern favorite and a month of Ramadan tradition. This variation of Konafa is made from crunchy shredded phyllo pastry, sandwiching a creamy, pudding-like filling, and soaked with a scented simple syrup.
This cream-filled konafa means a lot more to me than just a ridiculously good dessert.
It’s been there for EVERY first day of the month of Ramadan for as long as I remember.
It attended all the crowded family gatherings, witnessed all the festivities, the big smiles, the loud greetings, the best TV shows and new commercials, the hung decorations and the lit lanterns. But most of all, it was what awaited us after a long day of fasting.
I’m just very fond of Ramadan and everything it brings with it. The spirituality is unparalleled and the serenity is something I look forward to each year. I can’t help but love the food too:) I try to keep it to a minimum though as to not defy the whole purpose of fasting. Pinky swear.
Just in case you’re unfamiliar, in a nutshell, Ramadan is the holy month for Muslims. We fast from sunrise till sunset. Which means no food or drink throughout the day, and then break our fast with a meal by sunset. Ofcourse there’s a lot more to it, like charity, doing good deeds and soul purification, but you’re here for the konafa, so let’s get to it:)
In Egypt, Middle Eastern food is the highlight of the table in Ramadan, especially when it comes to dessert. So much so that we call them “Ramadani Sweets.” We rarely eat any American or European desserts, which we love year round, and if we do, then it has to have this “Ramadani” touch to it. Chocolate is not big either this time of the year…sigh.
So with today marking the first day of Ramadan, I found no better dessert to share with you than the one I grew up eating every first day of every Ramadan.
My love for konafa or kanafeh is no secret. I only made 3 Middle Eastern desserts here on the blog, all of which are konafa. Check them out here and here. So yeah…I’m quite obsessed. But I promise there’s more…much much more to Middle Eastern pastries. During this month, I’m hoping to get out of my “konafa bubble” and show you a few other desserts, with some crazy twists along the way.
Cream-filled konafas are a staple in every household I know. So getting THE perfect recipe should be easy peasy lemon squeezy, right?
Wrong!
You see…I’m this annoyingly meticulous kind who measures grains of salt, gives exaggerated attention to oven temperatures, pan sizes and how different brands result in different outcomes. I take baking very seriously and think of my kitchen as my science lab.
So when I asked around my aunts and older relatives for the recipe, all I got was the “add some of that, stir in a little of this, eyeball a handful of that and bake until done” kind of recipe. Oh Gosh!
So I had to combine all the snippets of tips I got, along with a lot of testing, and came up with a reliable, “measured” recipe that anyone could follow and get consistent, delicious results every time. It’s actually really easy too!
Just to recap, konafa (kanafeh) is a Middle-Eastern, as well as Eastern European, pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked. There are so many variations of it, but the cream-filled one is perhaps the most popular in Egypt. And one that gets me all nostalgic and fuzzy on the inside.
This one is super crunchy on the outside, and lusciously creamy of the inside with a pudding-like filling. As soon as it comes out of the oven, it gets drenched with a sweet vanilla-scented simple syrup.
So begin with making the syrup before anything else because you’re gonna need to let it cool completely. I’ve been told, that hot syrup with soften the konafa, and I like to do what I’m told:)
After that, you’re gonna make the cream filling by bringing a milk and heavy cream mixture to a boil with a touch of sugar and cornstarch to thicken it up. I like to run my pudding through a fine mesh strainer to get rid of any lumps that may have happened, but you don’t have to if it looks smooth.
Then I let it hang around just a little while I prepare the konafa crust. The cream filling is just perfect. I went through maaaaany trials to nail down the consistency. Not too runny nor too gloppy. Just stable enough to hold its shape while the konafa gets cut, yet creamy enough that it doesn’t feel like jello.
Now for the konafa itself. What do we coat it with?
Do you use ghee? butter? or clarified butter?
I tried them all!
Ghee is by far the most traditional and produces excellent results, but I know how some people are not a fan of the taste, and/or it can be difficult to find in some countries.
So here’s the bottom line:
Using melted unsalted butter works really well only if using thicker, Greek/Turkish-style, frozen konafa/kadaifi/kunefe dough. It crisps up and browns just as good as ghee.
However, when used on the extra thin, Arabic-style konafa, I highly recommend clarifying the butter, because the milk solids and extra moisture in the butter will prevent the konafa from crisping up like it should.
How? Take a look.
Butter is made up of 2 things: butterfat and milk solids/water. What we want here, is the butterfat (the yellow liquid). There are other ways of clarifying butter, but I use a really simple approach by melting it, then let it sit for a few minutes until it separates like this. The milk solids/water will sink down and the butterfat will float up. That’s it! All you gotta do, it just use the yellow liquid and leave behind the white gunk.
While that’s happening, you’ll need to HEAVILY butter/or ghee the bottom and sides of your pan.
Then shred the konafa into small pieces; about (1 inch/ 2.5cm) long. I’ve found that cutting the konafa while semi frozen, makes for the easiest way to break it.
Now pour on that butterfat (or melted ghee). Don’t worry if you pour some of the milk solids in…its no biggie!
Now toss the konafa until the butter (or ghee) coats every strand and its all nice and glistening. Forget the tongs; go in there with your hands. I just didn’t want to dirty my hands while holding the camera. You’ll want the konafa to be just greasy enough, but not wet or soggy.
You’ll then take two-thirds of the konafa, and firmly press it on the bottom and around the sides of the pan. Using a measuring cup really helps compress it and gets the konafa well up the sides.
Then throw in your cream filling…or in this case, the white flubber:)) It just got too cold on me this time as I was photographing. It shouldn’t look so goopy when using while warm.
Scatter on the remaining konafa to completely cover the filling. This time, be gentle.
Lightly press it on to adhere. Then bake until deep golden brown. Crunch, crunch, crunch!
While still screaming hot, pour on the syrup, moving around in circles. Let it rest for 10 minutes, to make sure that all the syrup gets absorbed.
Then flip onto a gorgeous platter and swoon.
Not gonna cut it this time because I’m fasting. LOL!
Have a blessed Ramadan everyone.
For those of you who are new to the idea of Ramadan, please do stick along, as I’m so excited to show you more of the delicious food this month brings along:)
Classic Cream-Filled Konafa

A Middle-Eastern favorite and a month of Ramadan tradition. This variation of Konafa is made from crunchy shredded phyllo pastry, sandwiching a creamy, pudding-like filling, and soaked with scented simple syrup.
Ingredients
For the Scented Simple Syrup:*
- 2 cups (400g) granulated sugar
- 1 cup (237ml) water
- Squeeze of lemon
- 1/2 teaspoon orange blossom water, optional*
- 1/4 teaspoon rose water, optional*
For the Cream-Filling:
- 1 1/2 cup (355ml) whole milk
- 1 1/2 cup (355ml) heavy whipping cream*
- 3 tablespoons (38g) granulated sugar
- 5 tablespoons (35g) cornstarch
- 2 small or 1 medium piece of mastic (mistika), ground into fine powder (optional)*
- 2 teaspoons orange blossom water, optional*
- 1 teaspoon rose water, optional*
For the Konafa Crust:
- 1 lb/ 500g konafa (kataifi/kadayef dough), fresh or frozen. If using fresh, freeze for an hour for easier cutting. If using frozen, thaw slightly*
- 1 cup (227g) melted ghee (or clarified butter)*
Instructions
To make the scented simple syrup:
- In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
- Bring to a boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to hot pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable. Stir in the orange blossom and rose water, if using.
- Transfer to a medium bowl or gravy boat and allow to cool to room temperature before using.
To make the cream filling:
- In a small saucepan, off the heat, whisk together the milk, cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
- Set the saucepan over medium high heat and bring to a full boil, whisking constantly. Continue to boil for about one minute until the mixture thickens and large bubbles form around the surface.
- Remove the saucepan from the heat and whisk in the ground mastic, orange blossom and rose water, if using.
- Set the cream-filling aside to cool slightly as you prepare the konafa crust.
To make the Konafa Crust:
- Adjust the oven rack to lower-middle position and preheat the oven to 200C/390F. Heavily grease with ghee or butter a 28cm/11-inch cake pan. Set aside.
- Over a large bowl, shred the konafa/kataifi dough into 1inch/ 2.5cm long pieces. I've found that cutting the konafa while semi-frozen, makes for the easiest way to break it. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it.
- Pour the melted ghee (or clarified butter) over the konafa. Rub the ghee (or clarified butter) with you hands, into the konafa shreds, making sure they're well coated and every strand is glistening.
- Transfer two-thirds the amount of konafa in the prepared pan and firmly press it on the bottom and up the sides. Make a wall with the konafa around the sides of the pan; this will help contain the cream filling during the baking process and prevent it from burning. Pack the konafa as tightly as possible. Use the bottom of a drinking or measuring cup, to help pack it tightly and smooth out the konafa.
- Pour the cream filling into the konafa crust. I like to strain it in through a sieve to smooth out any skin or lumps that might have developed as it was cooling down. Spread the filling with a spatula or the back of a spoon into an even layer.
- Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere. At this point, you can cover the konafa and refrigerate until you're ready to bake; up to 24 hours or bake right away.
- When ready to bake, transfer the pan to the oven and bake for 35 to 45 minutes, or until the top and sides of the konafa are deep golden brown in color, and has pulled away from the sides of the pan. Use a knife to push the side of the konafa, to check the color. The longer it bakes, the crunchier it will be. So bake it for less time if you prefer a softer crust.
- Remove the konafa from the oven and immediately pour on the room temperature syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface. Reserve about a 1/4 cup of the syrup.
- Let the konafa rest for 10 minutes to allow for the syrup to soak in, then flip on to a serving platter. Use the reserved syrup to drizzle over any dry spots on the surface of the konafa.
- Cut into wedges and serve right away or while it's still warm. Konafa is best enjoyed warm.
Recipe Notes
- This recipe also make 2 (8-inch round) konafas, or 4 (6-inch round) konafas.
- Sugar syrup can be substituted with about 2 cups of the Big Batch Sugar Syrup.
- If using thin, Arabic-style konafa dough, it is preferable to either use melted ghee or clarified butter, to ensure a crunchy, evenly browned crust. If using thicker, Greek/Turkish style kadaifi/kadayef, you can use the butter in its entirety; milk solids and all. Unlike thin konafa, thicker kadiafi dough can handle the extra moisture, while still crisping up.
- To make clarified butter you need to separate the butterfat from the milk solids and use the butterfat only. To do so, melt 1 1/4 cups (340g/ 10oz) butter slowly over medium low heat until the milk solids have separated from the butterfat. and collected on the bottom of the saucepan. Remove the pan from heat, let the butter settle for 10 minutes, then carefully skim the foam from the surface with a spoon. Slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan. You should end up with about 1 cup (227g/ 8oz) clarified butter.
- I love the combination of milk and cream for making the filling. It makes the filling rich and luxurious. However, if you prefer a leaner filling, you can substitute the cream with more milk.
- I've found that the tiniest splash of orange blossom and rose water in the syrup and the filling, adds a wonderful subtle flavor, that makes the konafa a little extra special without being overpowering. If you don't have them and/or don't like them, you can omit them and use 1/2 teaspoon vanilla in the syrup instead. No need to substitute anything in the filling; just omit them.
- Mastic (mistika) adds a hint of wonderfulness, without being too in your face. Don't worry if you don't have it; you can omit it and still have a great tasting filling.
- Konafa freezes really well before baking. Assemble the konafa in the pan, don't bake, and cover with a double layer of plastic wrap and one layer of foil. When ready to bake, let it thaw, then bake as normal.
- In non-Middle Eastern countries, Kadaifi/kataifi/konafa dough can be found in the frozen Greek section of most big supermarkets, or in Middle Eastern speciality stores.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
This post may contain affiliate links.
All images and content are owned by Cleobuttera® and are copyright protected. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.
I hope you don’t mind but I just shared the link to this recipe with close to one million people on an amazing educational website I write for!
Happy Ramadan gorgeous!
Do I mind?! Are you kidding me?!! Lilly this is an honor! Thank you so much dear. Happy Ramadan to you too:)
How can I make konafa dough, I live in USA but I never see konafa dough, that dessert looks so delicious, but I need the ingredients for dough. HAPPY RAMADAN
Hey Rosita! Happy Ramadan to you too:)
Konafa dough is available in the U.S. for sure. I know a lot of people living there & they easily have access to it. I used to live in Canada too & found it at most big supermarkets like Walmart. You’ll most probably find Greek brands though, so they won’t be labeled ‘konafa’ but rather kataifi or kadaifi dough. They are excellent & for that type you won’t even need to clarify the butter because they have thicker strands. Try searching in the Greek section of the freezer.
I really do hope you find it:)
Unfortunately it cannot be easily made at home because it needs special equipment.
If not available in the regular supermarkets, you can always find it at an middle eastern or Arab store.
Eid Mubarak to you! Thank you for the wonderful recipes! They all worked great except for the kunafa with cream…The cream for some reason started to leak once I started the cutting process…do you think I didnt make it thick enough? I followed the recipe exactly. I guess next time I shall go for the cheese filling:))
Eid Mubarak to you too and your family dear! Did the cream mixture reach a boil as you were cooking it? Cornstarch is only activated after boiling, so be sure that it reaches that point. If you did, then I’d suggest adding an extra tablespoon of cornstarch. Wishing you a better luck next time ?
You will need to go to the Arab supermarket or specialty food store….maybe Whole Foods?
Ramadan Kareem! I wish i could get konafa dough here in Pakistan! This looks delish! I would be thrilled to see more Egyptian specialities.
Hey Fariha!
Ramadan Kareem to you too:) I really hope you could find it too. Try looking in Greek, Turkish or Middle Eastern speciality stores. Konafa is also called Kataifi or Kadaifi in other countries, so you might find it under these names.
I’m happy to be sharing more Egyptian/Middle Eastern specialties with you too:)
Hi Fariha, if you’re still interested in making this recipe in Pakistan you may be able to find a dry pastry called Lachha. I got mine from an Indian store in Australia and it worked really well. It comes in a 500g resealable foil pack. I hope you can find it and try this yummy recipe ?
Assalamualaikum!
Don’t know if you remember but I told you about my brother forcing me to make this on instagram.
Went Arab-specialty-store-hopping this morning and after trying five different shops, I finally found the dough! I’ve got two trays in the oven now and hoping for the best.
Thank you for the recipe. Have a blessed Ramadhan!
Walaikomalsalam! Yes ofcourse I remember you! So happy your found it! I hope you love it as much as we do! Although I would’ve hoped you’d bake it towards Iftar time so you’d get to enjoy it hot out of the oven. It’s something else when it’s warm. When I prepare it early in the morning, I wrap it really well with plastic wrap & store it in the fridge & bake it 1 hour before we plan to eat it. Since you finished it early, I recommend warming it up in the oven for a few minutes before eating.
Enjoy dear:)
Oh, it must be the time difference. It was about two hours before iftar when I commented. Cut them up twenty minutes after I took them out and distributed to family just in time for iftar. It was nice and warm came maghrib.
My brothers said it’s close to perfect (but they wolfed it down anyway). Not sure where I messed up so I guess I’ll just have to try again. 🙂
Oh ok my bad then:)
I’m sure you did an amazing job! To get it close to perfect on your first try without having the slightest idea of what the expect & never tasting it is a HUGE achievement! Maybe they like more filling because some people prefer it that way. If so, try making 1 1/2 times the cream recipe.
I’ve never seen or tried this dish but it looks positively amazing. Thank you for sharing!!!
Your most welcome Ashley:) Konafa is really spectacular & deserves some spotlight.
Oh wow that looks incredible!! Loving that thick cream filling.
Oh yum yum! That filling…I could eat it with a spoon:)
Teslam eedek, just made the konafa and can’t wait for it to be baked and eat it. Seems lovely. About freezing it, do I make it and put the filling and freeze it??
Hey Salma! Teslem eedek enti:))) I really hope it turns out amazing!
Yes, fill with cream and assemble the whole thing, then freeze it. All there be left to do is baking it.
There are so many awesome recipes here… I want to try them all… Im afraid I’ll break my diet in no time…
Aaaahhh! I know how you feel…I’m constantly dieting too & it sucks. I love food too much!
I am in a heaven blog, lol. I hope God doesn’t get offended.
Happy you like it over here! Welcome abroad:)
thank you.
Oh my!!! Is that really you?! Mrs. Manal El Alm?!!! I love you and I’m a BIG BIG fan of your show and recipes. I’ve learned and still learning a lot from you and constantly use your website and YouTube channel as one of my main sources for trusty recipes especially in Middle Eastern field. It’s my honor that you’ve stopped by my humble blog and left a very thoughtful thank you comment. I’m the one who should thank you for your great effort over the years. Keep shining and teaching the world:)
i can’t get konafa dough ANYWHERE where I live. (small area in California.. not very diverse)
My aunt broughme some from LA and I am trying this TONIGHT. 🙂
can’t wait
That’s so amazing that you were finally able to get your hands on some! I hope you LOVE it!
As soon as I noticed this site I went on reddit to share some of the love with them.
This looks amazing as usual. I tried this recipe yesterday but the Konafa pastry won’t stick together. Any idea what did I do wrong?
Thank you Yomna! Here’s a trick that I learned that helped make the konafa stick better together. Contrary to popular belief, don’t cut the konafa too small. I know that it’s what I said in the instructions, but by making so many in the past few weeks, I realized that those with longer strands held together much better than the ones with shorter strands. So just roughly cut the konafa into 1inch/ 2.5cm long strands and I promise you’ll see a difference. I just updated the instructions too. I also found that cutting semi frozen konafa, makes for the easiest way to cut it. So even if you’re using fresh konafa, stick it in the freezer for about an hour before cutting. It will break so easily in your hands.
Another thing to ensure that the konafa sticks well together, is to pack it SO tightly in the pan. Press on it with a heavy hand. I love using the bottom of a cup to compress it so well.
Hope that help?
That definitely helps. Thanks a dozen, will try that very soon enha’Allah. Last time I also added 170 grams of cream to the filling and it was divine.
Yum! Cream makes everything better. I’m sure it was amazing ?
Hi Yomna, i would love to do the same and add fresh cream to the filling, did you add in to filling off heat before cooking the moxture or after it was fone? As i’m afraid that it will turn out too thick. Thank you 🙂
Salaam, This recipe looks amazing!! I will definitely be trying this out soon iA. just two questions
1- Will using heavy cream or half and half make it richer and yummier or will whole milk suffice?
2- Does the above recipe make one 10 inch OR two 8 inch dishes?
Salaam Hina! I’m happy you’re planning to try this recipe. Using heavy will definitely make it richer. I think it’s a matter of preference. If you’d like, you could substitute 1 cup or less of the milk with heavy cream. Another option is to make it as is, then in the end, whisk in about a 1/2 cup of eshta or cream.
The recipe makes EITHER one 10inch or two 8inch pans. Either or will work just fine.
Thank you for your quick reply. I like your idea of using eshta better 🙂
Hina! I thought I owe it to you to let you know! I made the konafa yesterday using half milk, half cream and it turned out INCREDIBLE!!! So rich and creamy; everyone loved it even more. I updated the recipe with that as a richer option. So having tried it, I would now very confidently recommend it to you. I hope you give it and try and let me know:)
Thanks
Which cream I can use from outside
Like thick cream or cream cheese
Or something else
Plz reply waiting
Hi Zahra! I’m confused. Sorry? Which outside are you referring to?
I think she means from the store! 🙂
Oh ok! I’m so sorry for my misunderstanding. Thanks Nabaa for clarifying. You could use ready-made fresh eshta or geimar, which is known as fresh cream in English and its very thick like sour cream.
Enjoy:)
Love that there is finally a measured konafa recipe, thank you! I make konafa but need to fix some of my issues to make it better. Can you let me know approximately how much butter should be used to coat the konafa?
I’m happy to help May!
The butter amount is 1 cup as listed in the ingredients list. But if you let it clarify, then you should end up with a little over 3/4 cup.
Enjoy.
Hi Tasbih,
I made this Kunafa a couple of days ago along with you’re Qatayef recipe for a gathering with some friends and needless to say they were both a success! Most of the Kunafa was devoured before I could serve myself a proper slice? I followed the recipe exactly except I replaces a cup of the milk with heavy cream and the results were so good. The filling tasted incredibly creamy and luxurious. As much as I love all the new kunafa creations that have been coming out; nothing beats a classic for me, especially when it’s that good! As for the Qatayef; I decided to go with a variety of nuts for the filling along with a bit of cinnamon and coconut. Again, simply delicious! ?
Also, I just thought I’d mention that I was planning on making the Nutella Kunafa cones as well…but then I only had frozen kunafa on hand and since I’m not in Egypt; that’s all I had available. I still decided to go with it and give it a try…but yeah I should have just listened to you from that beginning ? because the Kunafa just kept breaking and falling apart. So scratch that idea; I decided to make a Nutella Kunafa trifle. So I cut up the kunafa and fried it in some butter until it turned into a nice golden brown colour. I then layered it will whipped cream, Nutella (and…the leftover qatayef nut filling because I didn’t want to waste??)
As weird as it may sound it actually tasted so good and added a different texture to the whole dish. Sorry for the long post; I just thought I’d report back and thank you for providing some of the best recipes out there ?
Mariam I ALWAYS look forward to your baking updates? I’m so happy that all has been going great so far and kudos for turning the cones into a trifle!! Amazing! I love the idea and would have to try it!
Your comment could not be of better timing. I’m just getting ready to make this Kunafa and been contemplating whether I should sub heavy cream for some of the milk. My worry was that the cream would separate. You really encouraged me though. So do you whole heartedly recommend doing that? Wasn’t the overall taste too heavy?
Mariam!!! I made it using cream and oh my goodness it’s amaaaaaaazing! I will update the recipe with heavy cream as a more rich option. I will definitely be giving you credit for the suggestion. I also added mastic in the filling and a touch of orange blossom water in the syrup. Heavenly??
Oh my goodness!!! This feels surreal. Your comment just made my day I swear. And thank you so much for the mention I feel so honored ? I’m beyond happy that you tried it and loved it as much as I did! I too actually added orange blossom as well as rose water to the syrup because I love their flavor. But I’ve never tried the mastic idea in the filling and it just sounds incredible I’m definitely adding it next time?
Thank you so much again ?
I owe this lovely upgrade to you Mariam. It’s the least I can do?
I just made this conafa today and the atayif last weekend, both of which were phenomenal! Thank you so much for sharing your delightful recipes. I’m an Egyptian-American living in the states who has never dared to make any masry desserts ever (too intimidated)…that is until I discovered your site which I talk about and praise almost everyday especially during Ramadan 🙂 Please keep posting and thanks again for sharing your talent with us! I’m clearly a huge fan.
Sarah your comment makes me so happy? It feels wonderful to know that my little place on the Internet has encouraged you to channel your Egyptian side in the kitchen. I’m so glad you loved the konafa & atayef recipes. I wish you continuous success with all the recipes you plan to make in the future.
Thank you so much for taking the time write this sweet comment.
Tasbih,
I made the konafa today ???
Was delicious! Thank you for the recepie 🙂
I ve been looking for one, that’s close to my moms
And I finally found it.
Teslam edeek El helwa
Do I have to keep it in the fridge?
I used corn flour not corn starch; I live in the UK and they told me that the corn flour here is the US corn starch.
Thanks alot for the delicious recepie xxx
Alaa wow! That’s the best feedback I could ever hope for. I’m beyond flattered that this recipe came anything close to your mom’s. Mom recipes are always the best!
Yes cornstarch & cornflour are the same thing. Just different names. So what was your cream filling formula? Did you use cream or all milk? Did you give the mastic a shot? I’d love to know:)
Hey Tasbih,
Thank you for the prompt reply
So basically I used 1 cup semi skimmed milk, 1 cup double cream, 2 tbsp of sugar, 4 tbsp of corn flour, 2 mastiks (but added them while it’s still on the hub.
I just followed ur foot steps 🙂
I had a piece for suhoor too, I usually have a banana, but I dnt feel guilty at all!!!! Hahaha. I have a sweet tooth too?.
Do u keep it in the fridge or outside?
Thanks for tickling my taste buds (as my husband says).:)
Awesome! Same thing I did. Although I’m coming to love the looser consistency of 3 tablespoons of cornstarch more?
Enjoy it sweetie.
Sorry totally forgot to answer you about storing. I guess it safer to keep it in the fridge because of all the cream in it; it will definitely keep longer. Although I did forget mine out for a couple of days and it’s still tasted good and I’m still alive? The UK is not hot, so even if you decide to leave it out, you shouldn’t have to worry about it going bad.
Pingback: What’s the title again? | Crumpets
Great recipe and very easy and accurate to follow.
Just wanted to share that if the buttered filo dough once prepared in the pan and before pouring the centre cream filling be chilled for 20 mins in the fridge to make it much more easier to handle.
Erywan
I’m so happy you liked this recipe Erywan! Thanks so much for your helpful tip?
Hi! I loveeee all your recepies!! Ive tried some of them and they turn out amazing!!
I have a question, if I want to put nutella insted of the cream do I do the same??
Thank you!!
Esther first please accept my apologies for my embarrassingly late reply. I have no idea how…but I totally missed your comment & just discovered it now.
Now for the Nutella! The thing about Nutella is that it doesn’t do so well in the oven, if it bakes for a long time. It tends to harden up and lose its creamy consistency. I’ve tried baking Nutella inside konafa before & it wasn’t so great. What I do instead, is divide the konafa (unfilled) into 2 different pans, bake, remove from pans, then soak with syrup while still piping hot. After it cools, just apply heaps of Nutella on one of the konafa layers, then top it with the other layer…sandwich style. Garnish your top layer with drizzles of Nutella & crushed hazelnuts. Hope that helps!
This sounds divine.
Thanks Angie!
Hi 🙂
Yan I use 1 Puck cream instead of the heavy whipping cream?
best ragards Mardin
Hi Mardin! Yes sure it still work well. Just be sure that the overall liquid amount (milk + cream) remains the same. Enjoy ?
Great ? Just another quality ? Some blend the knafeh dough. But will it be more crusty if it is blended or just 2 cm?
question and not quality 😀
You mean blend as in grind it really fine like the knefeh naameh?
Yes ? I didn’t know it had different name hehe ?
Hahaa! I think for this recipe it’s better to keep it as it. The finely ground one is also great but is used differently.
Made kunafah turned out awesome it was a super hit at an eid party.
The only thing I want to ask is how would you store kunafah if made a day ahead of the party ?
I kept with in the fridge with a cling film on and they became a bit soft
Hi Nadia! Glad it turned it so great! Konafa is best enjoyed the day it’s made, preferably while still warm, so I wouldn’t recommend baking it a day in advance. As you noticed, it loses its crunch as it sits overnight. What u can do, is prepare the whole thing, cover it well with cling film, refrigerate or freeze overnight then bake the next day. Hope that helps!
Cleo that’s brilliant ! I am making one today to be baked on Saturday will do as advised 🙂
Awesome! Hope you enjoy ?
Salaam my dear. I was just wondering, is it possible to use the cream filling of this recipe and topped it with mozarella instead of using the semolina pudding ? Coz i saw your other recipe and the semolina pudding seems a bit troublesome to make compared to this one.
Hope you understand my question as my english is not so good. Thank you love 🙂
Salaam Fathin. While I’m pretty sure this cream filling will technically work with the cheese, I wouldn’t really recommend it. This one here has a stiffer pudding-like consistency that is tailored to stand alone and shine as the star of the konafa. If you use this one, chances are that it won’t be soft enough to permeate the cheese. The flavor of this one is also sweeter than the other that I’m concerned will overshadow the cheese flavor. In the cheese konafa, the cheese is the star & the semolina pudding helps it shine by not overwhelming it. It’s very soupy, which is the perfect consistency for melting into the cheese & the flavor is better suited to make the cheese shine. It’s up to you in the end ofcourse ?
Masya Allah!! You replied ??? Thank u so much Tasbih. I really appreciate it ?
If i may ask, in what temperature and for how long do you bake it? Much appreciated.
Hello ? It gets baked at 200C for 40 minutes. You can find all the itsy bitsy details in the recipe box way down at the end of the post.
Happy Baking!
This was incredible! I absolutely loved the recipe, the konafa was light, creamy, and rich all at the same time. I made it for the whole family to try, and my dad (who never likes new things) asked me to make it again 🙂
Thank you (and your family) for the recipe- I can’t wait to make it again!
That’s just so amazing to hear Kaitlyn! So glad it was such a hit with your family, and my sweetest regards to your wonderful dad who gave it his seal of approval ?
Hi Tasbeeh, very excited to make it, your recipes never fail me and always turn out delicious. Just few questions, can i use pyrex will it have same results? Also you mentioned in the post freezing it, did you mean along with the cream filling or just the konafa base? And when you make it in the morning and put in fridge, do you put it straight in oven or leave it outside for a bit? If i’m doing it the day before should i put it in fridge or freezer? One last thing haha, if i’m using electric oven, should i set it on upper and lower heat with fan?
Hi Lina! I’m so happy to hear that you’re having great results with my recipes 🙂 Yes a pyrex will work just as well. I tried it before with perfect results. You can freeze the fully assembled konafa, filling and all without any problems. If stored in the fridge, then you can bake it straight away; no need to leave it out. If baking from frozen, then you need to thaw it first. For an electric oven, I set both the upper and lower heat. Hope that helps!
Hello there,
Thanks a bunch for sharing such an epic recipe.
This was my first time making it and it was a super hit.
Absolutely love hearing that Amal! So glad it was such a hit!
Oh my!!! I made this for my mum, sister and two little nieces and they LOVED it! My nieces didn’t know what it was (they’re born in Australia and don’t know much about Middle Eastern food) but they couldn’t stop eating it! My sister said it was the best dessert I’ve ever made ?
Thanks for such a great and simple recipe. I loved the substitution of the milk with cream.
Also, for the pastry I actually used a product from the Indian shop called “Lachha”, this looks just like Kataifi pastry but it’s dry not fresh. So this may be helpful for those that cannot find the fresh stuff, I think someone in the comments mentioned she couldn’t get it in Pakistan.
It turned out so crunchy because they prepare it with oil and dry it, it’s sold in a 500g resealable foil pack. I used less butter in the recipe because the pastry already has oil in it.
DELICIOUS!
Thank you so much for sharing this wonderful recipe, I will always make this and praise you ?
I’m so excited to hear that you guys loved it! Thank you so much for sharing your kataifi substitution. I get asked about it all the time, and I always don’t have an answer. I’m sure a lot of people will find it very useful.
Thanks Tasbih, I just bought another 2 packs last week and can’t wait to make it again. In case anyone needs the link to the substitute pastry, you can see it here: https://www.amazon.in/Haldiram-Kolkata-Lachha-500g/dp/B071YN85GQ
Thanks again xx
That’s so helpful! Thank you ?
As salaamu alaykoum,
I am in love with your blog. I have tried some of the Middle Eastern recipes and it is so good. I will never ever look somewhere else then your blog for al my Arabic cookings, so much faith I have in all your wonderful recipes! I told about you my whole family lol. I hope you will make more Middle Eastern recipes cause I love it.
Anyway I hada question about Eshta can you tell more about this Eshta? Is that pudding you made Eshta and are they one Eshta or different Eshta in other Arabic countries? So confused. In The Netherlands where I live they have English clotted cream and also something called Kaymak. Is this the same thing as Arab Eshta? Can you make an article about Eshta what it is, because I am really courious about it. You mentioned it alot. Can I make Eshta myself at home?
Oh and can I put raisins in this kunafah cause I know some Egyptians do raisins in there kunafah?
Thank you so much! Sorry for al the questions. Love!
Soraya your comment is leaving me speechless! Thank you so much for your kind words and encouragement.
I love the idea about dedicating a special post about eshta, because you’re right…it’s a big part of the Arabic cuisine. Will surely keep it in mind.
Eshta simply refers to thickened cream. There are so many types of eshta. The most popular one, and the one I most often refer to, is the very thick one that looks like English clotted cream. I can go to the extent of saying that they’re interchangeable. Mascrapone cheese shares lots of similarities to Eshta too and can be used as a substitute when in a pinch. Although the one I filled the konafa with here is sometimes referred to as eshta, its really not.
Hope that clears things a bit 🙂
Tried making Kunafa for the very first time using your very well written detailed recipe and it turned out so well!! I took the liberty of sharing it with the US foodie group on facebook where all us ladies living in US share recipes that we Love!
Hi Saher! I’m so happy to hear that the kunafa was such a success! Thank you so much for sharing with your group…i hope they love it as much as you did.
Can I use 2 cups of cream instead of one cup milk and 1 cup cream
Hi Ayman, while that would technically work, I do find this to be way too rich and heavy for my taste, but that’s a personal preference. So it’s really up to you. Enjoy ?
hi chef, I think whatever I’ll say will be like a drop in the ocean…you are amaaazing
kunafa is my favorite dessert but actually I want to ask if I can reduce the starch and add some white bread slices to the filling as it gives a special flavor ..last year I tasted a ”lebanese ashta filled ossmalya” and I was told that in lebanon people add bread to ashta but I do not want my filling to be too thick so I want to ask you if it will thicken after baking because of the heat or only the cooling step is what thickens the filling??
Thanks in advance and Ramadan Kareem 🙂
Thank you so much Ahmed. That is such high praise that I don’t even deserve.
You can most certainly use the bread method; I’m personally not a fan of this type of ashta. I tried making it twice before and as much as I wanted to like it, I just couldn’t get over how bready it tasted. It’s a personal preference though. Note that not all Lebanese ashta is thickened with bread…some methods are made by making a ricotta cheese base from fresh milk and then combining it with a light mehalabeya, like this one. I tend to gravitate towards this type more. In terms of thickening up, I do notice that cornstarch or flour thickened creams, tend to thicken up even more as they bake. I’m honestly uncertain how bread-thickened cream would behave in the oven, because bread ashta and I never went this far ?
Best of luck and have a wonderful Ramadan yourself ?
I can’t wait to make this! I’m using a pan that’s about 15 inches and takes about 2lbs of kunafa instead of 1. Do you recommend just doubling everything? I’m guessing that’s the case for the butter but idk about the filling and syrup. Thank you!
Hi Nancy! Definitely. If you’re gonna double the kunafa and butter, then you need to double the filling as well, otherwise its gonna be too little for the amount of konafa. You can make double the amount of syrup, but only add enough to cover the surface. But for some reason, I feel like you should be doing 1 1/2X the recipe for the 15″ pan instead of double. You’d know better though, if you’ve tried it before ?
This recipe looks amazing and I would love to try it. I live in South Africa and don’t get konafa dough. Could I use phyllo pastry instead? I tried this in Dubai last year and absolutely loved it!
Hi Tasbih, which pan type should I use? Tefal or aluminum?
Hi in your recipes do you use animal or vegetable ghee please?
I have been going through a Middle Eastern phase and been wanting to make knafeh for awhile. I’ve seen the standard cheese version but wanted to try cream filling and saw this recipe. Stopped by the Middle Eastern grocery, got some shredded phyllo and orange blossom water and came right home and made it. And….omg yum. I was worried the cream filling would like melt but it came out perfectly when it was all done. Thanks so much for the recipe. I think next time I may make the cheese version as I have a bunch of the shredded phyllo left!
I have been going through a Middle Eastern phase and been wanting to make knafeh for awhile. I’ve seen the standard cheese version but wanted to try cream filling and saw this recipe. Stopped by the Middle Eastern grocery, got some shredded phyllo and orange blossom water and came right home and made it. And….omg yum. I was worried the cream filling would like melt but it came out perfectly when it was all done. Thanks so much for the recipe. I think next time I may make the cheese version as I have a bunch of the shredded phyllo left!
This is my second time making this absolutely delightful treat! My family and I enjoyed every single bite! Thank you for sharing your recipe!
can I just use milk and add a 90g bar of white chocolate for richness??
Salam and Ramadan Kareem! I just made your recipe last night. I have never made konafa before as I am not a big fan. I grew up eating it with cheese but my husband who is Egyptian only likes it with cream. Anyway, they all loved it and had seconds helpings! Thank you so much!! I did have a question though. I could only find the Greek shredded phyllo and I didn’t think it held well together like in your picture and it was very hard to cut through to serve. I don’t remember it being that hard to cut growing up. Did I do something wrong?
Ramadan Kareem to you too Rana! Can’t blame your husband for favoring the cream filled ones…it runs in every Egyptian’s veins ?
It should be crunchy, but definitely not hard. Did you by any chance reduce the amount of ghee/butter? What did you use…ghee or butter?
I was going to use ghee but my husband said his mom only uses butter so I clarified the butter (a tip from you). I think I may have needed more Konafa and that could have been the reason at least my husband thought so lol. I still have some left and it was much easier to cute the next day. Either way, they all loved it and that’s what counts. Again thank you for this recipe! Most people just say a little bit of this a little bit of that. I am now a fan of yours and follow your page! Have a wonderful, blessed Ramadan!
Just make sure that the amount of clarified butter you use is 1 cup AFTER clarifying not before. Have a blessed Ramadan yourself Rana ?
Ramadan kareem to you, Tasbih! 🙂 I have made this recipe so many times already. This year I wanted to change it up a bit and make the konafa in a muffin tin, to make more like a bite-size konafa. Do you think it’s possible and do I need to change anything about the ingredients or the baking time? Thank you in advance 🙂
Hi Laila! So happy that you’re a fan of this recipe. Bite-size konafa sounds darn cute! That would absolutely work. Baking temperature would be the same, however, they’d probably bake in half the time, so keep a close eye at them after 15-20 minutes. You might also need to make extra cream filling. I suggest you make the recipe as is, and then make more cream if you find that you ran out and still have konafa to fill. Best of luck!
Attachment
Hello thank you for your recipe it was amazing. Ok so I made the same amount on your recipe but I have so much left as there is only 2 of us! Can I freeze already baked and prepared Kunafa?
Yay! So happy you loved it. Whoaaaah! The full recipe is A LOT for 2 people ? For future reference you can make 1/4 of the recipe in a 6 inch pan for a cute konafa enough for 2-4 people.
As for freezing, although I’ve never tried it, but I guess it should work just fine ?
Hello Tasbih,
Thank you so much for this. It looks amazing as usual 🙂
Can I add mangos to it? If yes, at which stage?
Ramadan Kareem
Hi Rana! You can do that, but as someone who prefers mangoes fresh, cold and firm, I’d personally add them on top of the konafa after its been baked and flipped. If you don’t mind hot, jammy mangoes, then maybe you can stir some in directly to the cream filling. Enjoy ?
The best kunafa recipe, it never fails! ♥️
That means so much coming from you Autumn ? I hope Khaled and Nouni enjoyed it just as much.
Hi. Thank you for your recipe. I tried it today for Eid but with a little different filling. It came out perfect but when i cut it while it was still hot it was very runny. I wrapped it in plastic and put it in the fridge as i will be serving it tomorrow. Is that okay? Will the Kanafe still be fine? Do i just warm it in the microwave before serving? And is it supposed to be runny? I have never made or eaten this before so i have no idea.
Hi Naz! Hope you’re having a wonderful Eid. I don’t suggest wrapping it and keep it in the fridge as this would cause the konafa to soften up and lose its crunch. Konafa is best served the day it’s made and it’s most enjoyed within a few hour after baking. If you must, then you can reheat it in the oven, not the microwave, as the oven can recrisp it but the microwave will soften it even more. I’m not sure which filling you used, but this one is slightly runny as soon as it comes out of the oven, but thickens up as it cools down a bit.
Eid Mubarak! I plan to make this tonight inshallah. My husband has been craving it and it will be my first attempt to make konafa ever! I have everything but the konafa dough unfortunately. I could only find phyllo dough and Arabic vermicelli. Which would be better, should I use vermicelli or cut the phyllo into thin strips? Thanks!!!
Thank you Kiersten! I hope you’re having a wonderful Eid too. To be completely honest, they’re both very different from konafa, so I’m not sure if you’ll get similar results by using them. Though I’ve never tried substituting konafa, I’ve gotten feedback from people who have tried vermicelli and said that it came out really well. They don’t have a frame of reference though, so they’re not sure how it compares to the real thing. You can either experiment with vermicelli or you can grind white sandwich bread into fine crumbs and mix it with butter, as is a common substitute to konafa. The taste will be different but it behaves similar to konafa and has a nice crunch. Please let me know how it goes. Best of luck!
My husband really liked it even though admittedly the vermicelli was not a good substitute. Waaay too dry and crunchy. Next time I will try with real kunfa! Inshallah Thank you again!
Attachment
Thank you for this delicious and thoroughly explained recipe! I made this today, my husband (from Egypt) loved it!
Eid Mubarak!
Salam!! I love this recipe so much! Thank you for sharing. Quick question, can I add a 1/2 tsp of vanilla extract to the cream filling? Would it ruin the flavor?
Wow! This is soooo amazing!! I made this and my whole family loves it…I used to love eating these growing up bit ever since I moved back to my home country, I have been craving kunafa for sooo long and finally got hold of kadayif dough. Alhamdulillah! They came out really well…Thanks a lot!
Love your blog and the pics are fantastic!
All the best in your future ventures.
Pingback: Food in Egypt - 22 Delicious Traditional Dishes - Study Travel Repeat
Pingback: Creative Ramadan Desserts | 4 UR Break - Family Inspiration Magazine