Künefe Recipe – Turkey Special
Künefe is a beloved Middle Eastern and Turkish dessert made with crispy shredded phyllo dough (kataifi), melted cheese, and a fragrant sugar syrup. This rich and indulgent dessert has a perfect balance of crunchy, buttery layers and gooey, stretchy cheese, making it a favorite in many households. Traditionally served warm and garnished with crushed pistachios, Künefe is a showstopping dessert that’s perfect for special occasions or a delightful treat with Turkish tea.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Pastry:
- 250g kataifi (shredded phyllo dough)
- ½ cup unsalted butter, melted
- 200g mozzarella cheese (or unsalted cheese like Akkawi/Nabulsi, soaked to reduce saltiness)
For the Sugar Syrup:
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
- ½ teaspoon rose water or orange blossom water (optional)
For Garnish:
- ¼ cup crushed pistachios
- 1 tablespoon honey (optional)
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water over medium heat.
Stir until the sugar dissolves, then bring to a gentle boil for 5 minutes.
Add lemon juice and simmer for another 2 minutes.
Remove from heat and stir in rose water or orange blossom water (if using). Let it cool.
Prepare the Kataifi Dough:
Preheat oven to 375°F (190°C) or heat a non-stick pan over low heat.
Separate and fluff the shredded phyllo dough with your hands.
Mix in melted butter, ensuring all strands are evenly coated.
Assemble the Künefe:
In a greased 8-inch round baking pan or skillet, spread half of the kataifi dough evenly.
Add a layer of grated mozzarella cheese, leaving a small border around the edges.
Cover with the remaining kataifi dough and press down gently.
Cook the Künefe:
Bake for 20 minutes or cook on the stovetop over low heat, flipping once, until golden brown and crispy.
Remove from the oven and immediately pour cooled sugar syrup over the hot künefe.
Serve:
Garnish with crushed pistachios and drizzle honey if desired.
Serve warm with a side of clotted cream (kaymak) or ice cream.
Recipe Notes:
Cheese Choice : Use a mild, stretchy cheese like mozzarella, Akkawi, or Nabulsi (soak brined cheeses to remove excess salt).
Crispiness Tip : Press the kataifi dough firmly and cook over low heat if using a stovetop.
Serving : Künefe is best enjoyed fresh and warm while the cheese is gooey.
Storage : Can be refrigerated for up to 2 days and reheated in the oven before serving.
