Egyptian Konafa with Ashta Cream
Crisp golden shredded pastry over a soft, set milk cream, drenched in rose and lemon syrup.
- Time1 hr 20
- LevelMedium
- Costabout £0.85 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the cream first. Whisk the cornflour with 100 ml of the milk. Heat the rest of the milk, the double cream and 40 g sugar until steaming.
- 2
Pour in the cornflour mix, whisking, and stir over a medium heat for 4 to 5 minutes until very thick. Stir in the orange blossom water, cover the top with cling film and leave to cool.
5 min - 3
Make the syrup. Boil the syrup sugar, water and lemon juice for 8 minutes, then add the rose water and cool completely.
8 min - 4
Heat the oven to 180°C (160°C fan). Pull the kataifi apart in a bowl, pour over the melted butter and rub it in until every strand is coated.
- 5
Press half the pastry firmly into a 23 cm round tin. Spread over the cold cream, then cover with the rest of the pastry and press down gently.
- 6
Bake for 35 to 40 minutes until deep golden and crisp.
40 min - 7
Pour the cold syrup evenly over the hot konafa. Rest for 10 minutes, scatter with rose petals and serve warm in wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
