Künefe (Cheese Pastry in Syrup)

The Quirky Foodster Team

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Servings

Ingredients

Kadayıf (shredded phyllo pastry), roughly chopped — 400 g (14 oz)
Unsalted butter, melted — 150 g (2/3 cup)
Unsalted mild white cheese (or a mix of mozzarella and akkawi), shredded — 300 g (10 oz)
Sugar — 250 g (1 1/4 cups)
Water — 250 ml (1 cup)
Lemon juice — 1 tbsp
Crushed pistachios, to serve — 3 tbsp

Method

First make the syrup: simmer the sugar, water and lemon juice for 10 minutes until slightly thickened, then set aside to cool completely.
Preheat the oven to 190°C (375°F) if baking, or prepare a wide non-stick skillet if cooking on the stovetop.
Toss the chopped kadayıf pastry thoroughly with the melted butter until every strand is coated.
Press half the buttered kadayıf into the base of the pan, pressing down firmly.
Scatter the shredded cheese evenly over the pastry base.
Top with the remaining kadayıf, pressing down firmly to compact the layers.
If baking, bake for 20–25 minutes until deep golden brown on top; if using a skillet, cook over medium-low heat for 8–10 minutes per side (carefully flipping with a large plate), until golden on both sides and the cheese inside has melted.
As soon as it's cooked, pour the cooled syrup evenly over the hot künefe.
Let sit for 2–3 minutes to absorb the syrup, then invert onto a serving plate, scatter with crushed pistachios, and serve immediately while the cheese is still warm and stretchy.

Introduction: Künefe, from the southern city of Hatay, layers shredded kadayıf pastry around a stretchy, unsalted
cheese filling, cooked until golden and crisp, then soaked in syrup and finished with crushed pistachios.

Cultural Background: Künefe, from the southern city of Hatay, layers shredded kadayıf pastry around a stretchy, unsalted
cheese filling, cooked until golden and crisp, then soaked in syrup and finished with crushed pistachios. It's
traditionally served warm, while the cheese is still gloriously stretchy.

Tips: The syrup should be cool while the künefe is hot when they meet — this combination gives the best texture. Serve künefe immediately after assembling — the signature cheese-pull effect fades as it cools.

Variations: Use a well-rinsed halloumi if akkawi or unsalted mozzarella isn't available. Add a thin layer of clotted cream (kaymak) on top before serving, as some regions do. Naturally vegetarian.

Storage: Best eaten immediately; leftovers can be refrigerated for a day but the texture changes significantly.

Reheating: Reheat gently in a low oven or covered skillet for a few minutes to slightly re-melt the cheese, though it
won't fully regain its fresh texture.

FAQs:

Q: What is kadayıf?

A: Very fine, shredded phyllo-like pastry strands, sold fresh or frozen at Middle Eastern grocers.

Q: Why does the cheese need to be unsalted?

A: Salted cheeses won't give the same mild, stretchy texture and will clash with the sweet syrup.

Q: Can I make künefe ahead?

A: It's best assembled and served fresh, as its signature texture doesn't hold up well once cooled and reheated.