Künefe (Turkish Cheese Pastry) with Syrup and Pistachios

A classic Turkish dessert featuring shredded phyllo dough, melted cheese, and a sweet syrup, topped with pistachios.

Prep Time

15 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.16/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

200gKadaif (shredded phyllo dough)(Can be found in Mediterranean or Middle Eastern grocery stores. If frozen, thaw completely.)

£3.50

100gUnsalted butter(Melted)

£1.00

200gUnsalted mozzarella cheese(Shredded low-moisture mozzarella is recommended, or künefe cheese if available.)

£2.00

1tablespoonUnsalted butter(For greasing the dishes)

£1.00

2tablespoonsPistachios(Chopped, for garnish)

£0.75

1cupWater(For syrup)

1cupGranulated sugar(For syrup)

£0.30

1teaspoonLemon juice(For syrup)

£0.10

Total Cost

£8.65

£2.16 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease the small oven-safe dishes with butter.
2.
In a large bowl, combine the shredded phyllo dough with the melted butter. Toss thoroughly to ensure the dough is evenly coated.
3.
Divide half of the buttered phyllo dough among the prepared dishes, pressing it firmly into the bottom and up the sides to create a crust.
4.
Spread the shredded mozzarella cheese evenly over the phyllo dough base in each dish.
5.
Cover the cheese with the remaining buttered phyllo dough, pressing down gently to enclose the cheese.
6.
Bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy.
7.
While the künefe is baking, prepare the syrup. In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved.
8.
Reduce the heat and simmer for 5-7 minutes, or until the syrup slightly thickens. Stir in the lemon juice.
9.
Once the künefe is done baking, immediately pour the hot syrup evenly over each pastry. The syrup should sizzle as it's poured on.
10.
Garnish with chopped pistachios and serve immediately. The künefe is best enjoyed warm.

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My Notes

Nutrition Information

Nutrition per serving (150g)

625 kcal / 2615 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

55 g

61% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

If you cannot find Kadaif dough, you can use regular phyllo dough. Shred it very finely with scissors or a food processor.

Ensure the cheese is evenly distributed for a balanced flavor in each bite.

Serve immediately after adding the syrup for the best texture. The crispiness diminishes over time.

For a richer flavor, add a pinch of ground cardamom to the syrup.

You can use unsalted string cheese instead of mozzarella, but you need to soak it in water for about an hour to remove some of the salt before shredding it.

Cooking Equipment

Oven

Stove

Small oven-safe dishes (approx. 6-inch diameter)

Wine Pairings

No wine pairing suggestions available for this recipe.

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