Künefe (Crisp Shredded Pastry with Melted Cheese and Syrup)
In short: Buttery strands of shredded pastry around a core of stretchy unsalted cheese, baked crisp and soaked in light syrup with pistachios on top. It takes about 1 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 600 kcal
Künefe is a hot dessert, and that is what sets it apart: a crisp, golden shell of shredded pastry over a layer of melting cheese, drenched in syrup just before serving. The contrast of crunch, stretch and sweetness is the appeal. In Türkiye it is a favorite after a big dinner and during Ramadan. At home, a round baking pan does the job of the traditional copper tray.
Instructions
- Make the syrup first so it has time to cool. Boil the sugar, water and lemon juice for 8 to 10 minutes, until slightly thickened. Cool completely.
- Heat the oven to 200°C (400°F). Loosen the kadayıf strands with your fingers, then snip them into pieces about 2 cm (3/4 inch) long with scissors.
- Pour the melted butter over the strands and rub it in for 2 to 3 minutes, until every strand is coated and glossy.
- Press half of the buttered pastry firmly into the bottom of a 24 cm (9 1/2 inch) round baking pan or ovenproof skillet, packing it into a compact base.
- Scatter the cheese over the base, leaving a 1 cm (1/2 inch) border. Cover with the remaining pastry and press down firmly to seal the cheese inside.
- Bake for 25 to 30 minutes, until the top is deep golden and crisp.
- Rest for 2 minutes, then run a knife around the edge. Spoon about two-thirds of the cooled syrup slowly over the hot künefe and wait 1 minute while it soaks in.
- Sprinkle with pistachios, cut into wedges and serve straight away while the cheese is still stretchy, with the rest of the syrup on the side.
Tips
- Press the pastry down very firmly. A tightly packed base and lid hold the cheese in and give an even, crisp crust.
- Use unsalted cheese. If you cannot find künefe cheese, use low-moisture mozzarella. If it is salty, soak the grated cheese in cold water for 20 minutes, then drain and squeeze it dry.
Questions and answers
What cheese do you use for künefe?
In Türkiye a fresh, unsalted melting cheese is used. Elsewhere, low-moisture mozzarella is the best substitute because it melts into long, stretchy strands without being salty.
Can I make künefe ahead?
Assemble the pan up to a day ahead, cover it and refrigerate, then bake just before serving. Baked künefe turns chewy within an hour, so it is best eaten hot.
Is künefe served hot or cold?
Hot, straight from the oven, so the cheese is molten and the top is still crisp. Cold künefe turns firm and chewy.
How long does it take to make Künefe (Crisp Shredded Pastry with Melted Cheese and Syrup)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Künefe (Crisp Shredded Pastry with Melted Cheese and Syrup)?
About 600 kcal per serving, with 16 g of protein, 63 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 63 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 36 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
