EgyptianEgyptian Konafa with Ashta
Shredded kataifi dough rubbed with ghee, filled with a thick cooked milk-and-cream ashta, baked until crisp and golden and soaked in cold syrup. The Egyptian Ramadan konafa, made with cream rather than cheese.
- Prep:
- 45 minutes
- Cook:
- 1 hour
- Waiting:
- 30 minutes (Cool the cooked ashta for 30 minutes before filling.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
10 minutesMedium heatMake the syrup: boil the syrup sugar with the water for 8 to 10 minutes, add the lemon juice and leave it to cool completely.
Success cueThe syrup is slightly thick and clear.
- 02
Ashta
40 minutesMedium heatFor the ashta, whisk the cornstarch into the cold whole milk in a pot, then add the heavy cream and the sugar. Cook over medium heat, whisking all the time, for 8 to 10 minutes until very thick. Cover the surface with plastic film and let it cool for 30 minutes.
Success cueThick enough to hold a line when you draw a spoon through it.
Watch outWhisk without stopping; the milk sticks and scorches fast once it thickens.
- 03
Kataifi
10 minutesHeat the oven to 180°C. Pull the shredded kataifi dough apart with your fingers into short strands and rub the melted ghee into it until every strand is coated.
Success cueEvery strand is shiny with ghee.
- 04
Filling
10 minutesPress half of the kataifi firmly into a 30 cm round pan, spread the ashta over it leaving a 1 cm border, and cover with the rest of the kataifi, pressing it down.
Success cueThe ashta is fully sealed inside.
- 05
Baking
50 minutesOven heatBake on the lowest shelf for 45 to 50 minutes, until the base and edges are deep golden.
Success cueLift an edge: the base is deep golden.
- 06
Syrup
15 minutesPour the cold syrup evenly over the hot konafa as soon as it comes out of the oven, sprinkle it with the pistachios and leave it for 15 minutes before cutting.
Success cueThe syrup is absorbed and the top still crackles.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Baking on the lowest shelf browns the base well, so it stays crisp under the syrup.
- • Pull the kataifi apart well; long clumps bake unevenly.
- • Cold syrup on hot konafa keeps it crisp.
Common mistakes
- • Spreading warm ashta, which melts into the dough and makes it soggy.
- • Pressing too little ghee into the kataifi, so it bakes dry and pale.
Serving ideasServe warm or at room temperature, cut into wedges.
Potential allergens
Milk, Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use ready-made ashta?
Yes. Use about 800 g of thick ready-made ashta and skip the cooking step.
How is it different from kunafa nabulsia?
Nabulsia is filled with sweet white cheese and served warm; Egyptian konafa is filled with ashta cream.
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