Dessert

Kunefe (Knafeh)

Name: Kunefe (Knafeh)
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; 115 g unsalted butter melted; 250 g mozzarella cheese shredded, low-moisture; 1 cup sugar; 1 cup water; 1 tsp lemon juice; 0.5 tsp rose water (optional); 2 tbsp pistachios crushed (optional)

A classic Middle Eastern dessert featuring shredded phyllo dough baked with a gooey, stretchy cheese filling. It's soaked in a fragrant sugar syrup, offering a delightful contrast of textures and flavors.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 817 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
115 gunsalted butter, melted
250 gmozzarella cheese, shredded, low-moisture

syrup

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

garnish

2 tbsppistachios, crushed(optional)

Equipment

round baking dish · saucepan · large bowl · oven

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
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.
About 5 min
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.
About 7 min
Cook’s note: The syrup should be cool when it's poured over the hot kunefe.
4
In a large bowl, separate the shredded phyllo dough strands and gently pull them apart to loosen them.
About 3 min
Cook’s note: Ensure the phyllo is completely thawed to prevent breakage.
5
Pour the melted butter over the phyllo dough and toss gently with your hands until all the strands are evenly coated.
About 3 min
Cook’s note: Make sure every strand is coated for a crispy kunefe.
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.
About 2 min
7
Evenly sprinkle the shredded mozzarella cheese over the phyllo layer.
About 1 min
8
Cover the cheese with the remaining half of the buttered phyllo dough, pressing down gently to create an even top layer.
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.
10
Remove the kunefe from the oven and immediately pour the cooled syrup evenly over the hot dessert.
About 1 min
Cook’s note: The hot kunefe will absorb the cool syrup better.
11
Let the kunefe rest for at least 10 minutes to allow the syrup to fully soak in.
About 10 min
12
Garnish with crushed pistachios, if desired, and serve warm.
About 1 min

Per serving

Nutrition

49%Score

Calories: 817.2kcal
Protein: 17.4g
Carbs: 88.5g
Fat: 44.2g
Fibre: 2g
Sugar: 51.9g

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 gently in the oven at 150°C (300°F) until warmed through, or in a microwave for short bursts.