Kunefe
A Turkish dessert with a crispy golden top and a gooey cheese center, drizzled with syrup.
25m·DESSERT4Servings
Nutrition
531kcal
12gProtein
75gCarbs
22gFat
Ingredients
CRUST AND FILLING
Kadayıf
150 g
Double Clotted Cream
100 g
Butter
1 tsp
String Cheese
80 g
Pistachio
2 handfuls
ŞERBET (SYRUP)
Sugar
6 tbsp
Water
6 tbsp
Lemon Juice
A few drops
½ tsp
ŞERBET (ALTERNATIVE - NO REFINED SUGAR)
Honey
Optional
7 tbsp
Water
Optional
4 tbsp
Instructions
1Prepare the Syrup
5m
5mCombine Ingredients
In a small pan, combine sugar and water. Stir over low heat until sugar dissolves. Bring to a boil, stir, and boil for one minute. Add lemon juice, turn off heat, and set aside to cool.
2Prepare the Kadayıf
5m
5mWarm Cream
Gently warm the double clotted cream until it is lukewarm and soft. This will make it easier to mix with the kadayıf.
Mix Kadayıf and Cream
Pull apart the kadayıf into small pieces (about 2-3 cm length). Mix it with the lukewarm double clotted cream, gently rubbing to coat each piece.
3Cook the Kunefe
8m
8mButter the Pan
Heat a medium frying pan over low heat. Melt half of the butter and spread it evenly over the bottom of the pan.
Add First Kadayıf Layer
Spread half of the kadayıf mixture over the buttered bottom of the pan. Use a wooden spatula to press the sides and form a round shape.
Add Cheese Filling
Cover the kadayıf with the string cheese, leaving about 1 cm space from the edges.
Add Top Kadayıf Layer
Top with the remaining kadayıf mixture. Flatten the sides again and press down gently with your hands.
Cook First Side
Cook over low heat for about 4-5 minutes, until the bottom is golden brown.
Flip and Cook Second Side
Cover the top with a flat lid or plate, then carefully flip the kunefe onto the plate. Melt the remaining butter in the pan and slide the kunefe back in. Cook for another 4 minutes.
4Finish and Serve
2m
2mGarnish and Add Syrup
Turn off the heat. Garnish the kunefe with chopped pistachios. Pour the cold syrup over the hot kunefe and let it soak for a minute.
Serve
Serve immediately. Optionally, top with an extra piece of double clotted cream for added richness.
Tips
Ensure your kadayıf is fresh and raw for the best texture.
Using lukewarm cream helps it incorporate evenly into the kadayıf.
Cook over low heat to ensure the inside cooks through and the bottom gets golden without burning.
Pouring cold syrup over a hot kunefe creates a delightful contrast in temperature and texture.