Dessert

Kunefe

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 791 kcal

Bezglutenowy

Informacja o alergenach: może zawierać mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

syrup

1 szklankasugar
0,5 szklankawater
1 łyżeczkalemon juice
0,5 łyżeczkarose water(opcjonalnie)

garnish

2 łyżkapistachios, crushed(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

45%Ocena

Kalorie: 791,1kcal
Białko: 15,2g
Węglowodany: 88,2g
Tłuszcz: 42,4g
Błonnik: 2g
Cukry: 51,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover kunefe in an airtight container in the refrigerator.

Odgrzewanie

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