Dessert

Kunefe

Name: Kunefe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 porcije
Cuisine: turkish, middle_eastern
Ingredients: 250 g shredded phyllo dough thawed; 120 g unsalted butter melted; 200 g mozzarella cheese shredded, low-moisture; 1 šalica sugar; 0,5 šalica water; 1 žličica lemon juice; 0,5 žličica rose water (neobavezno); 2 žlica pistachios crushed (neobavezno)

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 5 min
Porcije: 4
Težina: Srednje
Po porciji: 791 kcal

Bez glutena

Informacije o alergenima: može sadržavati mlijeko, orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

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

syrup

1 šalicasugar
0,5 šalicawater
1 žličicalemon juice
0,5 žličicarose water(neobavezno)

garnish

2 žlicapistachios, crushed(neobavezno)

Oprema

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

Postupak

Korak po korak

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.
Oko 10 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
6
Press half of the buttered phyllo dough evenly into the bottom of the prepared pan, creating a compact layer.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 2 min
9
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Oko 30 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: The contrast in temperature (hot kunefe, cold syrup) helps with absorption.
12
Garnish with crushed pistachios, if desired, and serve warm.

Po porciji

Nutritivne vrijednosti

45%Ocjena

Kalorije: 791,1kcal
Bjelančevine: 15,2g
Ugljikohidrati: 88,2g
Masti: 42,4g
Vlakna: 2g
Šećeri: 51,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover kunefe in an airtight container in the refrigerator.

Podgrijavanje

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