# What You'll Need:
→ Konafa Base
01 - 1.1 lb kataifi (shredded phyllo dough), thawed
02 - 7 oz unsalted butter, melted
→ Nut Filling
03 - 5.3 oz walnuts, finely chopped
04 - 3.5 oz pistachios, finely chopped
05 - 1.8 oz almonds, finely chopped
06 - 1/4 cup granulated sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cardamom
→ Honey Syrup
09 - 1 cup granulated sugar
10 - 1/2 cup water
11 - 2 tbsp honey
12 - 1 tsp lemon juice
13 - 1 tsp rose water or orange blossom water (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch round baking pan with melted butter.
02 - Gently separate the kataifi dough strands with your fingers and divide into two equal portions.
03 - Press half of the kataifi evenly into the prepared pan and drizzle with half of the melted butter.
04 - In a bowl, combine walnuts, pistachios, almonds, sugar, cinnamon, and cardamom. Spread the mixture evenly over the kataifi base.
05 - Cover the nut filling with the remaining kataifi, pressing down gently. Drizzle with the remaining melted butter for even coverage.
06 - Bake for 30 to 35 minutes until the pastry is golden and crisp.
07 - While baking, combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes. Stir in honey, lemon juice, and optional floral water. Remove from heat and let cool slightly.
08 - Once baked, remove pastry from oven and immediately pour the syrup evenly over the hot pastry. Allow to cool for 30 minutes before cutting into diamond or square shapes. Serve at room temperature.
