Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Turkey with this irresistible Kunefe Sweet Cheese Pastry! Imagine a dessert so decadent, it combines crispy golden pastry, melted cheese, and a luscious sweet syrup that will make your mouth water instantly. This isn't just a recipe; it's an experience that blends centuries-old tradition with pure gastronomic pleasure. Whether you're a dessert enthusiast or a curious foodie, this kunefe will revolutionize your understanding of sweet treats!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Turkish
Serves: 6 servings
Ingredients
- 200g kataifi pastry
- 200g unsalted cheese (like mozzarella)
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 cup water
- 1 teaspoon rosewater
- Pistachios for garnish
Instructions
- Prepare the syrup first by combining sugar and water in a saucepan. Heat over medium heat, stirring until sugar dissolves completely. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat, stir in rosewater, and let cool to room temperature.
- Preheat the oven to 375°F (190°C). Carefully separate the thin kataifi pastry strands if they are clumped together, using your fingers to gently pull them apart.
- Divide the kataifi pastry into two equal portions. Brush a round baking pan (about 9 inches) generously with melted butter.
- Spread one half of the kataifi pastry evenly across the bottom of the pan, pressing it down gently. Make sure the pastry covers the entire base of the pan.
- Cut the cheese into thin slices or small pieces. Distribute the cheese evenly over the first layer of kataifi pastry, ensuring complete coverage.
- Cover the cheese layer with the remaining kataifi pastry, again pressing down gently and ensuring even distribution. Pour the remaining melted butter evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and crispy. The edges should be deep golden and slightly caramelized.
- Remove from the oven and immediately pour the cooled syrup over the hot kunefe. Let it sit for 5-10 minutes to absorb the syrup.
- Carefully invert the kunefe onto a serving plate. Garnish generously with crushed pistachios.
- Serve warm, cutting into wedges. Best enjoyed immediately while the cheese is still soft and the pastry is crisp.
Tips
- Use fresh, high-quality kataifi pastry and ensure it's not too dry or clumped together. Gently separate the strands with your fingers for the best texture.
- The key to perfect kunefe is achieving a golden, crispy exterior while maintaining a soft, gooey cheese center. Watch your baking time carefully!
- Choose a cheese that melts well but holds its shape, like mozzarella or a mild white cheese. Avoid overly sharp or aged cheeses.
- Make sure your syrup is completely cooled before pouring over the hot kunefe to ensure proper absorption.
- Serve immediately after preparing for the ultimate texture contrast between crispy pastry and warm, melted cheese.
- Don't skip the pistachios! They add a crucial nutty crunch and authentic Turkish touch to the dessert.
- If you're nervous about flipping the kunefe, use a large plate that completely covers your baking pan to ensure a smooth transfer.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
