Kunefe
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.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 791 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gshredded phyllo dough, thawed
- 120 gunsalted butter, melted
- 200 gmozzarella cheese, shredded, low-moisture
syrup
- 1 cupsugar
- 0.5 cupwater
- 1 tsplemon juice
- 0.5 tsprose water(optional)
garnish
- 2 tbsppistachios, crushed(optional)
Equipment
baking pan · saucepan · large bowl · oven · serving plate
The method
Step by step
- 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.
About 10 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 1 min
- 6
Press half of the buttered phyllo dough evenly into the bottom of the prepared pan, creating a compact layer.
About 2 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
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; 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.
About 1 min
Cook’s note: 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.
About 10 min
Cook’s note: The contrast in temperature (hot kunefe, cold syrup) helps with absorption.
- 12
Garnish with crushed pistachios, if desired, and serve warm.
Per serving
Nutrition
- Calories
- 791.1kcal
- Protein
- 15.2g
- Carbs
- 88.2g
- Fat
- 42.4g
- Fibre
- 2g
- Sugar
- 51.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kunefe in an airtight container in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.
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