This easy Kunefe recipe takes you on a delectable journey to a cherished part of Turkey's culinary tradition. Combining crispy shredded phyllo dough with gooey, stringy cheese layers and a drizzle of aromatic syrup will impress your guests and leave you craving more.
In a saucepan, combine the sugar and water for the sherbet sugar syrup.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the syrup slightly thickens.
Stir in the lemon juice, remove from heat, and let it cool. Set aside.
For the kadayıf shredded phyllo dough layer
Gently separate the strands of shredded filo dough and cut them into 1-inch pieces.
Place the shredded phyllo dough in the melted butter in the kunefe plate until evenly coated. Use your hands to massage if needed gently. Set aside
For assembling the kunefe
In a small bowl, whisk butter to soften and then grease a round kunefe pan using a spoon.
Sprinkle a pinch of sugar on the greased pan and spread the shredded phyllo dough over the greased pan until the bottom is fully covered, pressing gently to create an even layer.
Slice the kunefe cheese or stringy cheese into ¼-inch thickness. Place the slices over the kadayıf layer, leaving a margin of about ½ inch (1 cm) from the edge.
Cover the cheese layer with the same amount of kadayıf, gently pressing down.
Cooking the kunefe
Place the kunefe pan over low heat on the stovetop.
Cook for about 10–12 minutes, occasionally lifting the bottom to check for doneness. The kadayıf should become golden brown and crisp on the bottom.
While the kunefe is cooking, grease another kunefe pan of the same size and sprinkle a pinch of sugar.
Once the bottom of the kunefe is golden brown and fully cooked, place the prepared kunefe pan over the cooked one.
Carefully flip the pans upside down, using oven mitts if necessary. The uncooked side will now be facing down.
Remove the top pan and let the uncooked side of the kunefe dessert cook for another 10-12 minutes until the second side becomes golden brown and crisp.
Assembling the kunefe
Once both sides of the kunefe are cooked, immediately pour and drizzle the cooled syrup or sherbet sugar syrup evenly over the top.
The kunefe hot metal plate will sizzle as it absorbs the sweet syrup.
Allow the kunefe to rest for a few minutes to room temperature.
Garnish with chopped pistachios and a dollop of kaymak or Turkish clotted cream.
Serve immediately and enjoy while still warm, while the cheese is stretchy and the syrup has saturated the dessert.
Notes
When preparing the sherbet simple syrup, ensure it reaches a consistency where it pours like a string, rather than drop by drop. This is the sweet spot for a balanced syrup.
If you want to enhance the flavor, add a hint of rose or orange blossom water. This delicate touch adds a floral essence that takes the flavor to the next level.
While pistachios are the traditional topping for Turkish künefedessert, feel free to experiment with other nuts like almonds or walnuts for a unique twist.
Complement your kunefe experience with a cup of Turkish tea or a rich Turkish coffee, for an authentic Turkish moment at home.