Künefe (Turkish Sweet Cheese Pastry)
A recipe for Künefe (Turkish Sweet Cheese Pastry)! Cheese is arranged between two layers of Kadayıf (shredded phyllo), cooked until golden, and soaked in a sweet syrup.
Servings 4 -6 Servings
Ingredients
Syrup:
- 2 cups (400 grams) granulated sugar
- 2 cups (470 milliliters) water
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice
For greasing the pan:
- 4 tablespoons (60 grams) unsalted butter softened at room temperature
- 1 tablespoon (15 milliliters) grape molasses
Pastry:
- 1 pound (454 grams) Kadayıf (kadaifi/kataifi), shredded phyllo
- 1 cup (227 grams) unsalted butter melted
- 10 ounces (283 grams) unsalted and stringy Turkish cheese or Mozzarella
Garnish:
- Finely ground pistachios for topping
Instructions
To make the syrup:
- In a medium pot, bring the sugar and water to a boil. Reduce to a simmer and cook until the sugar is dissolved and the liquid is starting to thicken slightly, about 10 minutes.
- Stir in the lemon juice and simmer for another 1-2 minutes to blend the flavors.
- Remove from heat and allow to cool to room temperature.
To grease the pans:
- In a small bowl, mix together the softened butter and grape molasses.
- Generously grease 4-6 individual or one large stove-safe pans with half the butter (they will be greased again before flipping the pastries).
To arrange the pastry:
- Roughly chop the Kadayıf into 1 inch (2.5 centimeter) pieces and place in a large bowl.
- Pour the melted butter over the chopped Kadayıf and toss to thoroughly coat.
- Press a layer of the coated Kadayıf across the bottom and sides of the prepared pans.
- Cover each layer of pastry with a layer of the cheese, leaving about a 1/2 inch (1.25 centimeter) border around the edges.
- Cover the cheese with another layer of the Kadayif. Press down to completely enclose the layer of cheese, especially around the sides.
- Place the pan over medium low heat. Cook until the bottom is golden, adjusting the heat between medium and low as needed, for about 6 minutes.
- Carefully flip the pastry onto a plate.
- Grease the pan again with the grape molasses butter mixture and place the pastry back into the pan, golden side up.
- Place the pan back over medium low heat and cook until golden on the bottom, another 4-5 minutes.
- Remove the pan from heat and immediately pour the desired amount of cooled syrup over the pastry to soak.
- Serve the Künefe hot while the cheese is still melted and stretchy.