Syrup-Soaked Shredded Pastry with Melted Cheese
Crisp buttered strands of kadayıf enclose stretchy unsalted cheese and soak up a lemon-scented syrup.
By Moow Editorial ·
- Freezing the kadayıf briefly makes the strands easier to separate and break.
- The syrup is ready when it falls from a spoon in a continuous thread rather than separate drops.
- Drain the cheese well so it does not water down the pastry. A copper pan distributes stovetop heat especially evenly; the künefe may also be baked in one medium pan.
- Serve with firm Maraş-style dondurma or vanilla ice cream if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: About 45 minutes, including syrup
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 640 kcal
- Protein: 11 g
- Carbohydrates: 81 g
- Fat: 32 g
- Sodium: 641 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Künefe
Have these measured and ready before you begin.
- 300 g (10.6 oz) tel kadayıf (shredded phyllo dough)
- 150 g (5.3 oz; about 10 1/2 tablespoons) butter, melted, plus some for the pan
- 200 g (7.1 oz) unsalted Antakya künefe cheese or dil peyniri (substitute low-moisture mozzarella)
Syrup
- 1 2/3 cups (400 ml by volume) granulated sugar
- 1 2/3 cups (400 ml) water
- 1 tablespoon lemon juice
Directions
1. Combine the sugar and water in a saucepan and simmer over low heat, stirring occasionally, for 20–25 minutes. Stir in the lemon juice, remove from the heat, and cool to room temperature.
2. Separate the kadayıf strands and break them into small pieces, then work in the melted butter until every strand is coated.
3. Butter a small round künefe pan or skillet. Press half the kadayıf firmly over the bottom.
4. Drain and grate the unsalted cheese, spread it evenly without gaps, and press the remaining kadayıf over it to cover completely.
5. Cook over low heat on the stovetop, moving the pan for even browning. When the bottom is golden, invert onto a large plate and slide it back into the pan.
6. Cook the second side until deeply golden without burning.
7. While the künefe is still hot, pour the cooled syrup evenly over it and remove from the heat.
8. Rest briefly until the syrup is absorbed, then slice and serve hot or warm.
Sources
Contains wheat and milk. Turn the hot pastry with a plate only when you have a secure grip, protect against hot syrup splashes, and let the molten cheese cool slightly before eating.