Kunefe Recipe
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.
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Servings: 4
Calories: 810kcal
Equipment
- Kunefe Plate (5.5 inches / 14 cm in diameter, 4 kunefe plates)
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Ingredients
For the sherbet sweet syrup
- 1 ½ cups sugar
- 1 ½ cups water
- Juice of ¼ lemon
For the kadayıf shredded phyllo dough layer
- 7 oz kadayıf (kataifi) shredded phyllo dough
- ¼ cup butter melted
For assembling the kunefe
- ½ cup butter
- 7 oz kunefe cheese mozzarella cheese or unsalted string cheese
- 1 tbsp sugar for sprinkling
Additional
- pistachios Chopped or pistachio powder
- Turkish clotted cream or kaymak optional
Instructions
For the sherbet sweet syrup
- 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 künefe dessert, 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.
Nutrition
Serving: 4 | Calories: 810kcal | Carbohydrates: 93g | Protein: 11g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 586mg | Potassium: 50mg | Sugar: 93g | Vitamin A: 1399IU | Calcium: 262mg | Iron: 0.3mg
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