Künefe
A Turkish dessert of crisp shredded pastry, stretchy melted cheese, fragrant syrup and pistachios, served warm for a memorable finish to dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeKünefe is a southern Turkish dessert made from shredded kadayıf pastry layered around unsalted cheese, then baked or cooked until deeply golden. It is soaked with lemon-scented syrup and finished with finely ground pistachios. The contrast between crackly pastry and molten, stretchy cheese is its defining feature.
This version uses a skillet and a moderate oven for even browning without scorching the delicate strands. Traditional künefe cheese can be difficult to find outside Turkey, so low-moisture mozzarella provides a practical substitute; soak it briefly first to remove some salt. Serve immediately, while the cheese is still wonderfully stretchy.
Ingredients
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (240 ml) water
- 1 tsp (5 ml) fresh lemon juice
- 1 lb (450 g) frozen shredded kadayıf pastry, thawed (kataifi pastry)
- 8 oz (225 g) unsalted butter, melted
- 1 lb (450 g) unsalted künefe cheese, shredded (or low-moisture mozzarella, soaked in cold water for 30 minutes, then thoroughly dried)
- 1/2 cup (60 g) finely ground unsalted pistachios
- 1 tbsp (15 g) unsalted butter, for the pan
Instructions
- 1
Make the syrup first. Combine the sugar and water in a small saucepan over medium-high heat, stirring until dissolved. Boil for 5 minutes, stir in the lemon juice, then simmer for 2 minutes more; remove from the heat and cool to room temperature.
- 2
Heat the oven to 400°F (200°C). Pull the thawed kadayıf apart with your fingers into loose, short strands, removing any dense clumps. Toss it thoroughly with the melted butter until every strand looks glossy.
- 3
Brush a 12-inch (30-cm) ovenproof skillet or round baking pan with the softened butter. Press half of the buttered pastry firmly across the base, especially around the edges, to form an even layer.
- 4
Spread the shredded cheese over the pastry, leaving a 1/2-inch (1-cm) border clear so it does not leak against the pan. Cover with the remaining pastry and press it down firmly into a compact, even top layer.
- 5
Bake on the middle rack for 25-30 minutes, until the underside and top are deeply golden and the cheese is fully melted. If the top is pale, broil on high for 1-2 minutes, watching closely because the strands brown quickly.
- 6
Pour the cooled syrup slowly and evenly over the hot künefe as soon as it leaves the oven. Let it stand for 3-5 minutes so the pastry absorbs the syrup while the center remains molten.
- 7
Scatter the ground pistachios over the surface. Cut into wedges and serve immediately, lifting portions from the bottom so each serving includes crisp pastry and melted cheese.
Tips for the Best Künefe
- Thaw kadayıf completely before separating it; partially frozen strands break and leave dense patches. Keep the pastry covered with a damp, wrung-out towel while assembling if your kitchen is dry.
- Traditional künefe cheese is unsalted and stretchy. Turkish künefe cheese, dil peyniri or unsalted mozzarella all work; avoid fresh mozzarella, which releases too much water.
- Dry mozzarella very well after soaking. Excess moisture can make the base soft instead of crisp.
- For a stovetop-only method, cook the assembled künefe in a heavy skillet over medium-low heat for 12-15 minutes, rotating often, then invert onto a plate and cook the second side for 8-10 minutes before adding syrup.
- The syrup should be cool and the pastry hot. Hot syrup makes the crust soggy, while hot syrup poured over a cooled künefe will not soak in evenly.
- Assemble the pastry and cheese up to 2 hours ahead and refrigerate uncovered. Bring it out 20 minutes before baking for more even cooking.
Storage and Reheating
Künefe is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat uncovered in a 350°F (175°C) oven for 10-15 minutes until hot and crisp; the cheese will be less stretchy. Freezing is not recommended because the syrup softens the pastry and the cheese texture changes.
Frequently Asked Questions
What cheese is used in künefe?
Traditional künefe uses a mild, unsalted, stretchy cheese such as künefe cheese from southern Turkey. Unsalted mozzarella is the most accessible substitute, provided it is dried well.
Can I make künefe without a special pan?
Yes. Use a well-buttered cast-iron skillet or a 12-inch (30-cm) round metal baking pan. The important points are an even layer, firm pressing and thorough browning.
Why is my künefe soggy?
Too much cheese moisture, loose pastry layers or syrup that was poured on too early can cause sogginess. Dry the cheese, compact the pastry firmly and use cooled syrup over the hot baked dessert.
Is künefe served hot or cold?
Künefe is traditionally served hot, immediately after the syrup is absorbed, while the cheese is still melted and stretchy.
Quick Info
Prep Time
25 min
Cook Time
35 min
Servings
8
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
