Konafa Cups

Konafa Cups

Prep. 10 mins
Cooking 10 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1/2 kg fresh konafa (shredded pastry), long strands
1 cup ghee, melted, plus more for greasing mold
1/2 cup cocoa powder

  For syrup

2 cups sugar
1 cup water
1 tablespoon lemon juice

  For filling

Chocolate mousse (whipped cream with ’s chocolate syrup)
Ice cream (desired flavor)



  • - Preheat oven to 180˚C (350˚F)), grease muffin molds with melted ghee.
  • - Place Konafa in a large bowl, and gently separate strands with fingers.
  • - Add ghee and toss to coat evenly, add ’s cocoa powder to half konafa dough.
  • - Place a handful of konafa in each muffin mold.
  • - Bake for about 10 minutes or until golden, let cool.
  • - Pour over sugar syrup, add you favorite ice cream scoop and drizzle with chocolate syrup, top with fresh fruits or chocolate mousse.

  For sugar syrup

  • - Place sugar and water in a sauce pan over a medium heat stir to dissolve.
  • - Add lemon juice and let boil till thickened.
  • - You may add flavors to the syrup as desired (lemon zest, cloves, bay leaves, cinnamon stick, rose water), preserve in jar and refrigerate till use.
  • - For thicker sugar syrup, add more cup of sugar.

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