- Serves: 10
- Cook Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Effort: medium
For the syrup
- 225 g caster sugar
- 100 ml water
- 4 tsp clear honey
- 2-3 tbsp lime juice
- 2-3 tbsp rose water
- 1 tsp ground cinnamon, or ½ cinnamon stick
- pinch strands saffron
For the pastry
- 400 g konafa, pastry, available from Middle Eastern shops
- Greek yogurt or ice cream, to serve
- handfuls mixed nuts and dried fruit, chopped
- 200 g butter, melted
Tips and Suggestions
You can find packets of konafa pastry in the chiller cabinets of Middle Eastern and Greek food shops. It looks like thin strands of vermicelli or shredded wheat.
1. For the syrup: heat the sugar, water, honey, lime juice (to taste), rose water (to taste), cinnamon and saffron in a pan over a low heat. Simmer for 1015 minutes until the syrup starts to thicken, and then remove the pan from the heat and leave to cool.
2. For the pastry: preheat the oven to 170C/gas 3.
3. Spread out the konafa and separate it as much as possible; put half evenly over the base of an ovenproof serving dish. Sprinkle the chopped nuts and fruit over the pastry, then place the remaining konafa on top. Pour the melted butter over it.
4. Bake for 45 minutes, then increase the oven temperature to 230ºC / gas 8 and continue cooking for a further 1015 minutes until the konafa is golden. Remove it from the oven and pour over the cold syrup. Serve hot or cold with Greek yogurt or ice cream.
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