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Egypt, Middle East and Africa · Egyptian Konafa with Cream (Konafa bel Eshta)

Crunchy Konafa Mango Cream Cups

No-oven café dessert: kataifi toasted golden in butter, layered in glasses with yogurt whipped cream and fresh mango, finished with honey.

ServingsServes 2
Total cooking time22 min
DifficultyEasy
About servingsFreshly toasted kataifi and melted sugar are very hot, so let them cool before filling the glasses.

Method

  1. Snip the kataifi into 2 cm lengths with scissors. Melt the butter in a 24 cm frying pan over medium-low heat, add the kataifi and toast for , stirring nonstop. About a minute before it's evenly golden brown, sprinkle in the sugar and stir. Spread it on a wide plate to cool; it gets crisper as it cools. It burns quickly if you walk away, so keep stirring.

    Add in this stepKataifi (shredded pastry), thawed 60 gButter 30 gSugar 10 g

    medium-low heat

  2. Peel the mango and cut the flesh into 1 cm cubes. Mash one-third of it with a fork to make a quick sauce.

    Add in this stepRipe mango flesh (or thawed frozen mango) 200 g

  3. In a cold bowl, whisk the cream and powdered sugar for about , until soft peaks form and the tips just curl over. Fold in the Greek yogurt gently with a spatula.

    Add in this stepHeavy cream, cold 160 mlGreek yogurt 80 gPowdered sugar 15 g

  4. Set out 2 clear glasses. In each, layer a handful of toasted kataifi, some cream, then mashed mango and mango cubes, and repeat once. Finish with a generous pile of kataifi on top, drizzle with honey and sprinkle with pistachios.

    Add in this stepHoney 2 tbspPistachios, chopped 10 g

  5. Eat within 30 minutes while the kataifi is still crunchy. To prepare ahead, keep the kataifi airtight at room temperature and the cream and mango in the fridge, and assemble just before serving.

Cook's tip

No mango? Strawberries or canned peaches work well too. Cream whips faster when both the bowl and the cream are cold. Toasted kataifi stays crisp for up to 3 days in an airtight container.

Cooking it at camp

This one suits camping well. Toast the kataifi the same way in a skillet on the camp stove, and whip the cream by shaking it hard in a lidded jar straight from the cooler for 3 to 4 minutes. Mugs work fine instead of glasses.