KUNEFE
A flaky, sweet and savory Armenian dessert.
Provided by guestchef
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Start by shredding the fillo dough by hand into small pieces.
- Melt butter in the microwave for approximately 1 minute or until fully melted. Pour melted butter over your shredded fillo dough and mix it up by hand to fully incorporate the butter.
- In a 12" cast iron pan, spread half of your fillo dough, than evenly place all of the cheese, and cover it with the rest of the fillo dough.
- Place the dish in your Forno Bravo oven with the temperature at a mild 350°F for 30 minutes, or until the top is golden brown.
- For the syrup, add the sugar and water to a pan and bring it to a boil. (This can be done on a stove top or by placing the pan just inside the oven mouth, stirring frequently.) Once the sugar has fully dissolved, turn off the heat/remove for heat, and add the lemon juice and orange blossom water.
- Once the Kunefe has been removed from the oven, cut it into squares and serve hot with 2 tablespoons of syrup for each serving. Enjoy!
KüNEFE
Steps:
- First start with preparing the syrup. Pour sugar and water in a medium size pot and let it boil. Once it boils, remove from heat and let it cool.
- Remove the shredded dough from package and shred it once more with a sharp knife or food processor until the shredded phyllo dough pieces are very small.
- Melt butter in a pan and start to add shredded phyllo dough and mix with butter very well.
- Add the milk and continue mixing until butter and milk are well combined into the shredded phyllo dough and remove from heat. Then divide the buttered phyllo in to two portion.
- In a round pan or pyrex, place the first half of the buttered phyllo dough and press it with spatula. Distribute the shredded unsalted mozzarella cheese evenly on top of the buttered phyllo dough and press the cheese with spatula.
- Add the remaining second half of the buttered phyllo dough on the top of the cheese and distribute evenly. No cheese should be seen after you cover the top and then press it evenly.
- Heat the oven to 190 C. Place the pan and bake for 50 minutes or until it gets golden brown color.
- After 50 minutes, remove it from oven and pour the syrup on hot Künefe. Let it absorb the syrup about 3 minutes and it will be ready to serve.
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
KNAFEH - TURKISH KUNEFE
Try this delicious traditional turkish dessert recipe Knafeh
Provided by madekraft
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- First of all start making your syrup. You need to use cold syrup and hot knafeh so your dessert can absorb the syrup.
- Add your 2 1/2 cup sugar, 3 cup water in a pot. Dissolve the sugar in water and boil your syrup mixture.
- Add 4-5 drops of fresh lemon juice when it's boiled and leave it to cool down.
- Put aside 50 gr. (1,8 oz.) of your butter, slice them in cubes and wait until it gets to room temperature.
- Add 1 tbsp. Grape molasses to your room temperature butter and stir very well until it combines.
- Pull to shreds your 250 gr. (1/2 lb.) kataifi and slice as 1 cm. (1/2 inches) width.
- Melt your leftover 100 gr. (3,5 oz.) butter pour it on your kataifi and stir very well until it combines.
- Take a thick glass circle baking dish resistant to fire and spread butter + grape molasses mixture everywhere.
- Pour half of your kataifi on your baking dish and compress it very well with a bottom of a glass.
- Spread your 250 gr. (1/2 lb.) grated mozzarella cheese.
- Pour the rest kataifi on your cheese and compress it again.
- Take your glass baking dish on a stove with a low heat.
- Cook bottom side for about 6-7 minutes, turn it over and cook also other side for 6-7 minutes.
- Turn of your stove, pour cold syrup on your hot dessert and your knafeh is ready.
- Serve it hot.
Nutrition Facts : Calories 540 kcal, ServingSize 1 serving
KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)
For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF.
- Place kadafi in a food processor and chop up finely.
- Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
- Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
- Top with the remaining shredded pastry.
- Bake for 45 minutes.
- Make a sugar syrup by boiling water with sugar and lemon juice.
- Cook until reduced by a third and it becomes nice and thick.
- Stir in rose water to taste.
- When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
- Serve hot.
Nutrition Facts : Calories 497.7, Fat 25.5, SaturatedFat 13.7, Cholesterol 64.7, Sodium 337.4, Carbohydrate 57.4, Fiber 1.3, Sugar 40.4, Protein 11.8
KUNEFE
Kunefe, also known as knafah is a classic Middle Eastern dessert made of pastry filled with cheese that is then soaked in syrup. There are several regional varieties. The Turkish version, which inspired this recipe, uses the shredded phyllo called kadayif and sweet cheese (an unsalted melting cheese; unsalted mozzarella is a common substitute). The key to a good kunefe is having your syrup cooled to room temperature when it's time to pour it on the hot kunefe. (If the syrup is too warm it will turn the pastry mushy and cause it to fall apart). Kunefe is usually made in kunefe pans, which are available at specialty stores and online.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 2 servings
Number Of Ingredients 5
Steps:
- For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
- For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
- Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
- Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.
KUNEFE RECIPE - (4.6/5)
Provided by Erinswan
Number Of Ingredients 12
Steps:
- 1 Preheat oven to 375ºF. 2 Place kadafi in a food processor and chop up finely. 3 Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture. 4 Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo. 5 Top with the remaining shredded pastry. 6 Bake for 45 minutes. 7 Make a sugar syrup by boiling water with sugar and lemon juice. 8 Cook until reduced by a third and it becomes nice and thick. 9 Stir in rose water to taste. 10 When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating. 11 Serve hot. Read more: http://www.food.com/recipe/kunefe-a-sweet-cheese-pastry-made-with-kadaifi-74792?oc=linkback
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