Kunefe (Knafeh)

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

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.

   約5 分

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.

   約7 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約2 分

7. 7

   Evenly sprinkle the shredded mozzarella cheese over the phyllo layer.

   約1 分

8. 8

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

   約2 分

9. 9

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

   約30 分

   調理のヒント： 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.

    約1 分

    調理のヒント： 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.

    約10 分

12. 12

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

    約1 分