Kunefe is a beloved Turkish dessert of fine kataifi pastry layered around mild melting cheese. It arrives hot, crisp, and lightly soaked with fragrant syrup.
The pastry strands are coated evenly with clarified butter, pressed into a shallow pan, and layered with well-drained cheese. Cool syrup goes onto the hot pastry for a crisp finish.
Drain and pat the cheese dry before assembling; excess brine can make the center watery and prevent browning.
Serving Suggestions
Serve kunefe immediately while the pastry is crisp and the cheese is soft, with Turkish tea or strong coffee.
Recipe Notes
Kunefe is best straight from the pan. Refrigerated leftovers can be reheated in a low oven, but the pastry will soften.
Turkish Kunefe
Crisp buttery kataifi pastry layered with mild melting cheese, fragrant syrup, and pistachios.
Equipment
- 10-inch round metal baking pan
- Medium saucepan
- Large mixing bowl
- Kitchen shears
Ingredients
Syrup
- 2 cups granulated sugar
- 1 1/2 cups water
- 1 tbsp fresh lemon juice
- 1 tbsp orange blossom water optional
Pastry and Filling
- 1 lb kataifi pastry thawed
- 3/4 cup clarified butter or ghee melted
- 1 lb akkawi cheese desalted, drained, and shredded
- 1/2 cup shelled pistachios roughly chopped
Instructions
Prepare Syrup and Cheese:
- Combine sugar and water in a saucepan. Bring to a boil, then simmer for 8 minutes. Add lemon juice, simmer 2 minutes, remove from heat, and stir in orange blossom water. Cool completely.
- If the akkawi is salty, soak it in cold water for 30 minutes, changing the water once. Drain, pat dry, and shred.
Assemble:
- Heat the oven to 375°F (190°C). Cut the kataifi into short strands and toss thoroughly with melted clarified butter.
- Press two-thirds of the pastry firmly across the base and slightly up the sides of the pan. Spread cheese evenly, leaving a narrow border.
- Cover with the remaining pastry and press gently into an even layer.
Bake and Syrup:
- Bake for 30 to 35 minutes, until deeply golden and crisp.
- Immediately pour about three-quarters of the cool syrup evenly over the hot kunefe. Rest 5 minutes, garnish with pistachios, and serve with extra syrup alongside.
Notes
- Low-moisture mozzarella can replace akkawi, though the flavor will be milder.
- Use clarified butter rather than whole butter to keep the pastry crisp and prevent burnt milk solids.
Nutrition
Calories: 575kcalCarbohydrates: 71gProtein: 15gFat: 27gSaturated Fat: 15gCholesterol: 65mgSodium: 390mgFiber: 2gSugar: 49g