Saed News: This is a very delicious pastry that is baked in Turkey and Arab countries, and it has many fans, both locals and foreign tourists. I recommend you try it at least once. Instead of ricotta cheese, you can also use whipped heavy cream.
Kunefe is a traditional Turkish dessert that combines shredded phyllo dough, melted cheese, and a sweet syrup, creating a unique combination of textures and flavors. Here's how to make it:
500 grams of shredded phyllo dough (kataifi)
200 grams of unsalted mozzarella cheese (or special kunefe cheese)
150 grams of butter (melted)
1 cup of sugar
1 cup of water
1 tablespoon of lemon juice
Rose water or orange blossom water (optional, for fragrance)
Prepare the syrup:
In a saucepan, combine the sugar and water.
Bring it to a boil, then lower the heat and let it simmer for about 10-15 minutes until it thickens slightly.
Add the lemon juice (and rose water or orange blossom water if you like) and stir well. Set aside to cool.
Prepare the kunefe:
Preheat your oven to 180°C (350°F).
In a large pan or a round baking dish (traditionally, a special kunefe pan is used), brush the bottom with some melted butter.
Place a layer of shredded phyllo dough, then sprinkle with a little more melted butter to coat the dough.
Add a layer of cheese over the dough. Then, top it with another layer of shredded phyllo dough, followed by butter.
Press down lightly to compact the layers.
Bake the kunefe:
Place the pan in the oven and bake for about 30-40 minutes, or until the top is golden brown and crispy.
Finish the dessert:
Once the kunefe is baked, pour the cooled syrup evenly over the hot dessert.
Let it soak for a few minutes. The syrup will soften the dough while keeping it crispy on the top.
Serve with ice cream:
Kunefe is traditionally served with a scoop of Turkish ice cream (dondurma), which has a chewy texture that complements the crispy dessert perfectly.
Enjoy the heavenly combination of kunefe with ice cream – the perfect treat for hot days!
