Kunefe (Turkish Sweet Cheese Pastry)

About This Recipe

Kunefe is a dessert built on contrast: crisp, butter-soaked kadayif pastry on the outside, and a molten, stretchy layer of unsalted cheese hidden inside, all soaked in a citrus-scented sugar syrup while still hot. Originating in the city of Hatay in southern Turkey, near the Syrian border, kunefe uses a special unsalted, mild stringy cheese (often a version of hallumi or a local Hatay cheese) that melts without becoming greasy or too sharp. Baked in a wide round pan until both sides turn deep golden, it's flipped out, drenched in warm syrup, and finished with crushed pistachios — traditionally served immediately, while the cheese inside is still pulling into long, gooey strands.

Ingredients

Serves 6

• 400 gkadayif (shredded phyllo)
• 200 gunsalted butter(melted)
• 400 gunsalted string cheese or mozzarella(shredded)
• 1.5 cupssugar(for syrup)
• 1.5 cupswater(for syrup)
• 1 tbsplemon juice(for syrup)
• 1/4 cupcrushed pistachios(for garnish)

Instructions

1. 1

   Make the syrup first

   Combine sugar, water and lemon juice in a saucepan, bring to a boil, then simmer 8 minutes until slightly thickened; let cool completely.

2. 2

   Prepare the kadayif

   Pull apart the shredded kadayif strands with your fingers to loosen them, then toss thoroughly with melted butter until every strand is coated.

3. 3

   Layer the pan

   Press half the buttered kadayif into a greased round baking pan, packing it down firmly.

4. 4

   Add the cheese

   Scatter the shredded cheese evenly over the kadayif layer, then top with the remaining kadayif, pressing down firmly to compact it.

5. 5

   Bake

   Bake at 200C/400F for 15-20 minutes, then flip carefully onto another pan or tray and bake the other side for 10 more minutes, until both sides are deep golden.

   Flipping is easiest with two same-sized pans pressed together, inverted in one motion.

6. 6

   Soak in syrup

   Immediately pour the cooled syrup evenly over the hot kunefe — the temperature contrast is what makes it absorb properly.

7. 7

   Garnish and serve

   Sprinkle with crushed pistachios and serve immediately while the cheese is still hot and stretchy.

Variations

• •

  Kunefe can be made in individual small pans for single-serving portions, adjusting the bake time down to about 12 minutes.

• •

  Some versions layer a light cream (kaymak) on top after baking instead of only pistachios.

• •

  A chocolate-filled variation has become popular in modern Turkish dessert shops, though it departs from the traditional cheese version.

Storage

Kunefe is best eaten immediately after baking while the cheese is still molten; it does not reheat well once the cheese has cooled and hardened, though it can be gently rewarmed in a low oven for a few minutes.

Frequently Asked Questions