Kunefe Sweet Cheese Pastry Recipe

Dive into the world of irresistible indulgence with this drool-worthy kunefe recipe—where crunchy, buttery layers of kadayif pastry meet a luscious, melted cheese center, all drenched in a fragrant syrup that’ll leave you saying, “How have I lived without this?”

Kunefe is a charming dessert typical of the Middle East. It has a unique combination of textures and flavors that makes it delightful to eat.

My version consists of the crunchy kadayif pastry that I layer over soft, creamy, unsalted cheese. The sweet contrast between the pancake-sized portion of the kunefe and the nutty syrup I pour over it is an unexpected twist.

It is also an extremely fun dish to make. I like to use the syrup to garnish a top layer of finely chopped pistachios; the result is a dessert that tastes of nutty, cheesy goodness.

Kunefe Sweet Cheese Pastry Recipe Ingredients

• Kadayif Pastry: Provides carbohydrates, creates a crispy texture.
• Unsalted Butter: Adds richness and a creamy flavor.
• Unsalted Cheese: Offers protein, gives a soft, melty center.
• Sugar: Sweetens the pastry, essential for the syrup.
• Lemon Juice: Balances sweetness, adds a citrusy note.
• Rose Water: Optional floral aroma, adds a unique Middle Eastern touch.
• Orange Blossom Water: Optional fragrance, enhances sweetness with floral hints.
• Pistachios: Adds crunch and visual appeal, provides healthy fats.

Kunefe Sweet Cheese Pastry Recipe Ingredient Quantities

• 500g kadayif pastry (shredded phyllo dough)
• 200g unsalted butter, melted
• 300g unsalted cheese, such as Mozzarella or Akkawi, shredded
• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon rose water (optional)
• 1 tablespoon orange blossom water (optional)
• Pistachios, finely chopped, for garnish

How to Make this Kunefe Sweet Cheese Pastry Recipe

1. Heat your oven to 180°C (350°F).

2. In a saucepan, combine water, sugar, and lemon juice. Bring to a boil over medium heat, then reduce heat to a simmer for 10 minutes. Add rose water and orange blossom water, if using. Set aside to cool.

3. Put the kadayif pastry in an ample bowl and lightly break up the strands. Melt the butter, then pour it over the pastry. Toss to combine and coat the strands. You want the strands to be well coated but not gloppy.

4. Butter a round baking pan, about 30 cm in diameter. Press half of the kadayif pastry evenly in the pan to form a bottom layer.

5. Distribute the cheese evenly over the pastry base in the pan.

6. Layer the remaining kadayif pastry over the cheese layer, pressing it down gently but firmly to ensure even coverage.

7. Heat in the pre-warmed oven for approximately 30-40 minutes or until the top is brown and crispy.

8. Take the kunefe out of the oven, and straight away, pour over it the cooled syrup so that it falls as evenly as possible onto the hot pastry.

9. Let the kunefe sit for about 5-10 minutes to soak up the syrup completely.

10. Finely chop pistachios and use them to garnish before serving. Serve warm.

Kunefe Sweet Cheese Pastry Recipe Equipment Needed

1. Oven
2. Saucepan
3. Medium heat source (stovetop)
4. Ample bowl
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Round baking pan (about 30 cm in diameter)
8. Pastry brush or similar (for buttering the pan)
9. Knife (for chopping pistachios)
10. Cutting board (for pistachios)
11. Spoon or ladle (for pouring syrup)

FAQ

• What type of cheese can I use for Kunefe?Cheeses, such as Mozzarella and Akkawi, can be used, as they are unsalted.

  They have the mild flavor that is, as it happens, perfect for this dessert.

  And they melt with the best of them.

• Can I prepare Kunefe in advance?You can, indeed, put together Kunefe several hours in advance and then bake it right before you serve it. The sugar syrup can be made ahead of time too. Just store it in the ‘fridge’ until you need it.
• How do I prevent the Kunefe from drying out?Be sure to brush the shredded phyllo dough with melted butter. Generously is good. You don’t want to skimp here. You want the phyllo to be moist. You want it to be delicious. You want it to be the kind of thing that makes you think, “This is good! I’m really glad I’m eating this! Butter is awesome.”
• Is the rose and orange blossom water necessary?These are optional but add a distinct floral aroma that enhances the traditional flavor of Kunefe.
• How long does the Kunefe take to bake?About 30-40 minutes in a preheated oven at 180°C (350°F) usually allows them to attain a golden, crispy finish.
• Can I use a different type of nut for garnish?Indeed, although pistachios are customary, you may swap in other nuts likewalnuts or almonds, depending on what you like.

Kunefe Sweet Cheese Pastry Recipe Substitutions and Variations

500g of kadayif pastry (shredded phyllo dough) can be replaced with a combination of shredded wheat cereal for a variation in texture.
Ghee can be used to give a nuttier flavor in place of 200g of unsalted butter.
300 g of unsalted cheese such as Mozzarella or Akkawi can be replaced with Ricotta or a mild feta if Akkawi is unavailable.
You can use 1 teaspoon of vanilla extract instead of 1 tablespoon of rose water for a substitution with a different aromatic touch.
Almonds or walnuts may be used instead of pistachios for garnish.

Pro Tips

1. Cheese Preparation If you’re using Akkawi cheese, soak it in water for a few hours, changing the water periodically to leach out excess salt. This ensures your kunefe isn’t too salty.

2. Pastry Texture For an even crunch, make sure to thoroughly coat the kadayif strands with melted butter. This helps them crisp up beautifully in the oven.

3. Syrup Timing Pour the syrup over the kunefe as soon as it comes out of the oven. The contrast between hot pastry and cool syrup helps the flavors meld and ensures the pastry remains crisp.

4. Uniform Layering Press the cheese layer evenly to ensure it melts uniformly while baking, preventing any gaps that could lead to uneven texture in the final dessert.

5. Serving Tip Let the kunefe rest only briefly after soaking it with syrup. Serve it warm to enjoy the gooey cheese and crispy layers at their best texture and flavor.