Kunefe (Kunafa) - Turkish Cheese Dessert
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 portions
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Calories
678 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern, Turkish
Kunefe (Kunafa) - Turkish Cheese Dessert
Description
Kunefe is prepared by mixing shredded kataifi pastry with melted butter, then pressing half into a buttered pan. A layer of shredded kunefe or mozzarella cheese is spread evenly, followed by the remaining kataifi pressed over the top. This assembly is cooked over medium to low heat until the pastry crisps and turns golden.
The dessert is then drenched with a lemon-scented sugar syrup, which is added while the pastry is hot but the syrup is at room temperature to retain crispiness. The combination of buttery, crunchy pastry with stretchy, soft cheese creates a distinctive texture and flavor profile.
Traditionally, Kunefe is served warm, garnished with chopped pistachios, and optionally accompanied by a scoop of ice cream or clotted cream. It is a rich dessert that combines sweet and savory elements, making it a special treat for festive occasions.
Leftovers can be refrigerated for up to three days or frozen for longer storage. Syrup can be made ahead and kept at room temperature, and the pastry layered with cheese can be prepared days in advance and refrigerated until cooking.
Ingredients
For the Syrup
- 350 ml water
- 300 g caster sugar or granulated sugar
- 3 lemon juice, drops of
For the Kunefe
- 350 g kataifi pastry
- 100 g butter unsalted, melted
- 150 g kunefe cheese (or mozarella)
- 10 g butter unsalted, soft
- 1 teaspoon grape molasses optional, aka pekmez
To Serve and Garnish
- 2 tablespoon pistachio nuts (chopped)
- 2 coops Ice cream optional, or clotted cream
Instructions
Preparing the Syrup
- For making the simple syrup, add the sugar and water to a pan.
- Bring it to a boil and gently simmer it on low heat for 10 to 12 minutes, until the sugar has completely dissolved.
- Add a few drops of lemon juice and simmer for another 5 minutes.
- Remove the pan from the heat and let it cool down to room temperature while cooking the kadaif pastry.
Cooking the Kunefe
- Roughly chop the kadaif pastry into small pieces and mix well with the melted butter.
- If using molasses, mix it with 10 grams of soft butter and generously butter the bottom of the sahan pan with half of the mixture.
- Scatter half of the kadaif pastry over butter and press it down with your palms until solid and firm.
- Shred the cheese and spread it over the kadaif pastry evenly, leaving one cm around the edges.
- Cover the cheese with the rest of the kadaif pastry and press it down until firm and even.
- Place the sahan pan over medium heat and 30 seconds later, turn it down to the lowest.
- Cook it until golden brown while pressing firmly with something flat. This would take 10 to 12 minutes.
- Turn over the künefe on a flat plate. To do that, put the plate face down over the sahan pan and then flip it over the plate cooked side up.
- Generously butter the sahan pan with the remaining soft butter and then slip the Künefe back into the pan.
- Cook for another 8 to 10 minutes, until nicely browned, pressing firmly to keep the kunefe evenly flat.
- Remove the sahan pan from the heat and add the syrup (at room temperature).
- Garnish with chopped Pistachio nuts and serve immediately.
Notes
- Always serve Kunefe hot for the best texture—cheese should be soft and stringy, with crispy pastry.
- Pour syrup onto hot Kunefe, using room temperature syrup to keep the pastry crisp.
- Use traditional Kunefe cheese from Hatay when possible for authentic flavor; mozzarella is an acceptable substitute.
- Leftovers can be refrigerated for up to three days or frozen for up to three months.
- You can prepare the pastry with cheese up to five days ahead and refrigerate before cooking.
- Syrup can be made up to a month in advance and stored at room temperature until needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 107g | 36% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 402mg | 17% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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