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Cookies: Madelines and Konnafa

A few weeks ago my mom told me that her church was having a cookie swap.  This sounded like a great idea as I mentioned my family has been asking about cookies for a few weeks now. Everyone made 6 dozen cookies and brought them to the church last night.  Then we all went around and took 4 of all of the cookies. I was really surprised at how many different kinds of cookies were there!  They only doubles were sugar cookies, which I think are pretty standard.  I made Madeline cookies from a recipe that I found on Sousou Kitchen.  She has some great recipes here and the recipe for Madelines was the best I had ever used.  I ended up tripling the recipe and came out with about 8 dozen large Madeline’s.  I changed the recipe a bit and dipped the tips in chocolate.  Very good!  I also used a recipe of hers for konnafa cookies. I loved these and they were so good!  My mom was sad that I gave them away in the cookie exchange.  I’m going to share this very simple recipe (with a few of my changes), but please visit the Sousou Kitchen website for other great oriental pastries!
Konnafa cookies
  • 1 lb frozen katafi thawed
  • 1 stick of butter melted
  • 1/2 package of cream cheese
  • 1 cup of shredded mozzerella
  • 1/2 c crushed pistachios or almonds (optional)
Simple Syrup for top:
  • 1 cup of white sugar
  • 1/2 cup of water
Preheat oven to 350F.
In a food processor, add the thawed katafi dough and pulse to break apart.  
Continue this for the entire package.  
Drizzle 1/3 of the butter on top and work through with your hands.  
Using a small cup, like a tea cup, add a small handful of dough and drizzle with butter.  
Follow this with a piece of cream cheese a little larger than a marble and a tsp of mozzarella cheese.
Add another small handful of the dough and some more butter.  
Turn over onto a cookie sheet lined with parchment.
Continue until the sheet is full.  
Bake in a preheated 350F degree oven until the tops of the cookies are browning.  
While in the oven heat the syrup in a small sauce pan on medium heat.  As soon as cookies come out of the oven top with crushed pistachios or almonds if desired and then drizzle the syrup.  
These cookies are best served warm but need to be stored in the refrigerator.  
To be honest after making 12 of these I got tired.  It’s pretty time intensive.  I took the remaining dough and ingredients and a pie pan to use up the rest.  With this method I added enough dough into the bottom of the pan to make a good cushion (basically I divided what I had left). I drizzled this with half of the butter. Then I spread out the cheeses in the next layer.  And finally topped with the remaining dough and drizzled the rest of the butter on top.  Once it was cooked and brown on top, I poured spread out the nuts on top and the syrup after it had cooled a little bit.  Tasted great!


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