Kunefe Turkish Cheese Pastry Recipe

I absolutely love this kunefe recipe because it’s a delightful blend of crispy, buttery kadayif dough and gooey, melted cheese, creating a textural wonderland. Doused in fragrant syrup with a hint of rose or orange blossom, it’s the perfect balance of sweet and savory that makes my taste buds dance with joy!

Kunefe, a traditional Turkish cheese pastry, has a flavor and texture that I absolutely adore. It’s hard to imagine a more glorious combination: crispy mahleb-kissed kadayif, served warm and dripping with melted butter and just-sweet-enough syrup, with a rich and gooey filling of melted cheese that manages to maintain its integrity long enough to be served in a slice.

Ingredients

Dough Kadayif: The base; gives carbs and crunch.

Butter (with no salt): This ingredient contributes flavor and creaminess to the final baked good.

The butter, in combination with the sugars, creates what bakers call a “cream” when the two are mixed together in step one.

Cheese Without Salt: Provides protein and creaminess; mild and melty.

Sugar: Sweetens the dish; when it comes to syrup, dissolves for a glossy finish.

Pistachios, unsalted: Garnish; adds crunch and fats that are good for you.

Juice of Lemons: Supplies acidic components that counterbalance the sweetness; contributes an element of peppy vivacity.

Rose/Orange Blossom Water: This is optional; it gives the floral aroma.

Ingredient Quantities

• 300g kadayif dough (shredded phyllo dough)
• 150g unsalted butter, melted
• 250g unsalted cheese (like mozzarella or a mix of mozzarella and ricotta), shredded
• 100g unsalted pistachios, finely chopped (optional for garnish)
• 1 cup granulated sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional)

Instructions

1. Start with the syrup. Mix the granulated sugar, water, and lemon juice in a saucepan. Heat it on medium until it starts to boil. Then, lower the heat and let it simmer for ten minutes. Turn off the heat and, if you’re using it, add the rose water or orange blossom water. Allow this to cool down completely before you proceed.

2. Set your oven to 180°C (350°F) to warm up while you prepare the other ingredients.

3. In a sizable mixing bowl, gently pull apart and separate the strands of kadayif dough with your fingers. Pour in the melted butter, and toss, ensuring that all the strands are well-coated.

4. Coat a round baking pan (about 30 cm or 12 inches in diameter) with some of the melted butter and grease it well.

5. Split the buttered kadayif dough in half. Spread one half evenly over the bottom of the pan, pressing down gently to create an even layer.

6. Distribute the shredded cheese evenly over the layer of kadayif dough in the pan.

7. Using the remaining kadayif dough, cover the cheese and form a uniform top layer. To do this, you may want to pull off small handfuls of the dough and press it down gently over the cheese, as if you are making a pizza to put in the oven.

8. Put the pan in the oven, which has been preheated, and bake for 30-35 minutes, or until the top is golden brown and crispy and the mixture seems set and firm.

9. As soon as you take the kunefe from the oven, pour the syrup that has cooled down evenly over the hot pastry. You must allow it to soak through to be effective.

10. Allow the kunefe to rest for a few minutes, then, if desired, finish with a sprinkle of finely chopped pistachios. Cut the kunefe into pieces and serve warm.

Equipment Needed

1. Saucepan
2. Measuring cups and spoons
3. Mixing bowl
4. Oven
5. Heatproof spatula or spoon
6. Round baking pan (about 30 cm or 12 inches in diameter)
7. Pastry brush
8. Knife for cutting and serving

FAQ

• What is kadayif dough?Kadayif, a type of shredded phyllo dough found in many Middle Eastern desserts, is renowned for its crispy texture, whether baked or fried.
• Can I use a different type of cheese?Indeed, you may use unsalted mozzarella if you desire, since it is the main ingredient and provides the needed stretchy texture. You may also use a mixture of mozzarella and ricotta if you want something a bit more creamy and, dare I say, decadent.
• Is it necessary to use rose water or orange blossom water?These ingredients are not necessary, but they give kunefe a fragrant aroma and a traditional flavor that makes this dessert unforgettable.
• How do I prepare the sugar syrup?Mix sugar, water, and lemon juice in a saucepan and heat gently until the sugar has dissolved. For added flavor, mix in some rose water or orange blossom water—these ingredients create simple syrup in the same way that making a flavored liqueur begins.
• Can I use salted butter?Using unsalted butter is preferable for maintaining the desired saltiness of the dish, as we also use salt in the cheese.
• How do I store leftover kunefe?Keep any remaining food in a sealed container in the fridge. Reheat it in the oven at low temperature to bring back the crispiness.
• Can I make this recipe in advance?The dough of kadayif and the mixture of cheese can be prepared ahead of time, but for the optimal texture, you should put it all together and pop it in the oven right before you plan on serving.

Substitutions and Variations

Butter that is unsalted: Use ghee or clarified butter in equal amounts for a heftier flavor punch.
Cheese that is not salted: Use instead a blend of shredded mozzarella and unsalted fresh Turkish cheese (like Peynir) for authenticity.
Pistachios that have not been salted: Use toasted sesame seeds or almonds to create a different type of nutty profile.
Sugar that is granulated: Substitute caster sugar or superfine sugar if granulated sugar is not available.
Rose or orange blossom water: If you lack these flavors, feel free to substitute an equal amount of vanilla extract, or just leave it out for a lovely, unflavored magic shell.

Pro Tips

1. Even Butter Distribution When coating the kadayif dough with melted butter, use your fingers to ensure the butter is evenly distributed. This helps achieve a crispy texture. Make sure to fluff the strands so they are not clumped together.

2. Cheese Layer Tips For the cheese layer, use a combination of mozzarella and ricotta for a perfect balance of meltiness and creaminess. If available, you can mix in some akawi cheese for a more authentic and flavorful kunefe.

3. Syrup Perfectness To avoid crystallization, ensure that the sugar is fully dissolved before the syrup starts to simmer. Allowing the syrup to cool completely before using it helps prevent sogginess and ensures the right texture.

4. Pressing the Dough When assembling the layers in the pan, gently press down the kadayif dough to ensure good contact with the cheese. This helps the cheese melt evenly and the layers stick together without being too compact.

5. Serving Tip Kunefe is best enjoyed warm, as the cheese is gooey and the pastry is crispy. If you need to reheat leftovers, do so in the oven, not the microwave, to maintain the texture.