Kunefe (Knafeh)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

2. 2

   Prepare the syrup by combining the sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.

   Ca. 5 min.

3. 3

   Reduce the heat to low and simmer the syrup for 5-7 minutes until slightly thickened. Remove from heat and stir in the lemon juice and rose water, if using. Set aside to cool.

   Ca. 7 min.

   Kokkens note: The syrup should be cool when it's poured over the hot kunefe.

4. 4

   In a large bowl, separate the shredded phyllo dough strands and gently pull them apart to loosen them.

   Ca. 3 min.

   Kokkens note: Ensure the phyllo is completely thawed to prevent breakage.

5. 5

   Pour the melted butter over the phyllo dough and toss gently with your hands until all the strands are evenly coated.

   Ca. 3 min.

   Kokkens note: Make sure every strand is coated for a crispy kunefe.

6. 6

   Press half of the buttered phyllo dough evenly into the bottom of a 20-23 cm (8-9 inch) round baking dish or oven-safe pan, forming a compact layer.

   Ca. 2 min.

7. 7

   Evenly sprinkle the shredded mozzarella cheese over the phyllo layer.

   Ca. 1 min.

8. 8

   Cover the cheese with the remaining half of the buttered phyllo dough, pressing down gently to create an even top layer.

   Ca. 2 min.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

   Ca. 30 min.

   Kokkens note: Keep an eye on it to prevent burning.

10. 10

    Remove the kunefe from the oven and immediately pour the cooled syrup evenly over the hot dessert.

    Ca. 1 min.

    Kokkens note: The hot kunefe will absorb the cool syrup better.

11. 11

    Let the kunefe rest for at least 10 minutes to allow the syrup to fully soak in.

    Ca. 10 min.

12. 12

    Garnish with crushed pistachios, if desired, and serve warm.

    Ca. 1 min.