Künefe Turkish Sweet Cheese Pastry Recipes

KüNEFE (TURKISH SWEET CHEESE PASTRY)

Steps:

• In a medium pot, bring the sugar and water to a boil. Reduce to a simmer and cook until the sugar is dissolved and the liquid is starting to thicken slightly, about 10 minutes.
• Stir in the lemon juice and simmer for another 1-2 minutes to blend the flavors.
• Remove from heat and allow to cool to room temperature.
• In a small bowl, mix together the softened butter and grape molasses.
• Generously grease 4-6 individual or one large stove-safe pans with half the butter (they will be greased again before flipping the pastries).
• Roughly chop the Kadayıf into 1 inch (2.5 centimeter) pieces and place in a large bowl.
• Pour the melted butter over the chopped Kadayıf and toss to thoroughly coat.
• Press a layer of the coated Kadayıf across the bottom and sides of the prepared pans.
• Cover each layer of pastry with a layer of the cheese, leaving about a 1/2 inch (1.25 centimeter) border around the edges.
• Cover the cheese with another layer of the Kadayif. Press down to completely enclose the layer of cheese, especially around the sides.
• Place the pan over medium low heat. Cook until the bottom is golden, adjusting the heat between medium and low as needed, for about 6 minutes.
• Carefully flip the pastry onto a plate.
• Grease the pan again with the grape molasses butter mixture and place the pastry back into the pan, golden side up.
• Place the pan back over medium low heat and cook until golden on the bottom, another 4-5 minutes.
• Remove the pan from heat and immediately pour the desired amount of cooled syrup over the pastry to soak.
• Serve the Künefe hot while the cheese is still melted and stretchy.

KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)

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.