Künefe Recipe – Turkey Special
Künefe is a beloved Turkish dessert that combines crispy kataifi dough, melty cheese, and fragrant sugar syrup in perfect harmony. This sweet treat is made by layering shredded phyllo (kataifi), pressing it with butter until golden and crunchy, then topping it with a thick sugar syrup and a generous sprinkle of pistachios garnish. Rich, indulgent, and irresistibly gooey, this dessert is ideal for special occasions or whenever you crave something sweet that feels luxurious.
- 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 Options: Mozzarella gives the stretchy, mild taste, while Akkawi or Nabulsi cheese brings a more traditional flavor—soak if using salty cheese to mellow it.
Syrup Consistency: Make sure the sugar syrup is thick but pourable; too watery, and it won’t soak in properly—boil long enough, add lemon juice, and cool slightly before using.
Cooking Methods: You can bake in an oven or cook on a stovetop in a skillet; pressing the kataifi dough firmly ensures even crispness and golden color.
Storage Guidelines: Store leftover Künefe in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crisp edges before serving.
Serving Tips: Serve warm, while cheese is gooey. Garnish with crushed pistachios, drizzle with honey, or pair with clotted cream or a scoop of ice cream to elevate the texture and flavor experience.
