Dessert

Kunefe

Name: Kunefe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: turkish, middle_eastern
Ingredients: 250 g shredded phyllo dough thawed; 120 g unsalted butter melted; 200 g mozzarella cheese shredded, low-moisture; 1 cup sugar; 0.5 cup water; 1 tsp lemon juice; 0.5 tsp rose water (optional); 2 tbsp pistachios crushed (optional)

This traditional Middle Eastern dessert features shredded phyllo dough baked to a golden crisp with a warm, gooey cheese filling. It's soaked in a fragrant sugar syrup, offering a delightful contrast of textures and flavors. Perfect for special occasions or a sweet treat.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 791 kcal

Gluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gshredded phyllo dough, thawed
120 gunsalted butter, melted
200 gmozzarella cheese, shredded, low-moisture

syrup

1 cupsugar
0.5 cupwater
1 tsplemon juice
0.5 tsprose water(optional)

garnish

2 tbsppistachios, crushed(optional)

Equipment

baking pan · saucepan · large bowl · oven · serving plate

The method

Step by step

1
Preheat your oven to 190°C (375°F).
2
Prepare the sugar syrup by combining the sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened.
About 10 min
Cook’s note: Do not stir the syrup vigorously once it starts boiling to prevent crystallization.
3
Remove the syrup from heat and stir in the rose water, if using. Set aside to cool completely.
4
In a large bowl, gently separate the shredded phyllo dough strands. Pour the melted butter over the phyllo and toss with your hands until all the dough is evenly coated.
About 5 min
Cook’s note: Ensure the phyllo is completely thawed for easier separation.
5
Grease a 20-23 cm (8-9 inch) round baking pan or a shallow oven-safe dish with a little extra melted butter.
About 1 min
6
Press half of the buttered phyllo dough evenly into the bottom of the prepared pan, creating a compact layer.
About 2 min
Cook’s note: Use the bottom of a glass or your hands to firmly press the phyllo down.
7
Spread the shredded mozzarella cheese evenly over the phyllo layer, leaving a small border around the edges.
About 1 min
Cook’s note: Using low-moisture mozzarella helps prevent the kunefe from becoming watery.
8
Cover the cheese with the remaining buttered phyllo dough, pressing it down gently to seal the edges.
About 2 min
9
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
About 30 min
Cook’s note: Keep an eye on it to prevent burning; oven temperatures can vary.
10
Once baked, immediately remove the kunefe from the oven and carefully invert it onto a serving plate. The bottom should now be the top.
About 1 min
Cook’s note: Use oven mitts and be quick and confident when inverting.
11
Pour the cooled sugar syrup evenly over the hot kunefe. Allow it to rest for at least 10 minutes to absorb the syrup.
About 10 min
Cook’s note: The contrast in temperature (hot kunefe, cold syrup) helps with absorption.
12
Garnish with crushed pistachios, if desired, and serve warm.

Per serving

Nutrition

45%Score

Calories: 791.1kcal
Protein: 15.2g
Carbs: 88.2g
Fat: 42.4g
Fibre: 2g
Sugar: 51.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kunefe in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.