Dessert

Kunefe

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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 791 kcal

Glutenvrij

Allergeneninformatie: kan melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

syrup

1 kopjesugar
0,5 kopjewater
1 tllemon juice
0,5 tlrose water(optioneel)

garnish

2 elpistachios, crushed(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

45%Score

Calorieën: 791,1kcal
Eiwit: 15,2g
Koolhydraten: 88,2g
Vet: 42,4g
Vezels: 2g
Suiker: 51,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover kunefe in an airtight container in the refrigerator.

Opwarmen

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