Turkish Künefe Recipe 445

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.

KNAFEH - TURKISH KUNEFE

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.

TURKISH KüNEFE RECIPE - (4.4/5)

Steps:

• 1. For the syrup, boil sugar and water in a large saucepan. Reduce the heat and allow it to simmer while adding in lemon juice and orange blossom water. Stir well and set aside to cool. 2. Cut shredded phyllo dough into bits and loosen them slightly. 3. Drizzle melted butter and milk onto the dough in batches and mix well with your hands until they are evenly incorporated. For large clumps, loosen them with your fingers. 4. Using metals rings (about 8cm wide, 2 to 2.5cm thick), fill the bottom and sides with 2 heaped tablespoons of shredded phyllo dough. Slightly compress using the back of a spoon. Next, top up 2 heaped tablespoons of cheese, compress again and pack in with another 2 heaped tablespoons of shredded phyllo dough to seal in the cheese. 5. Heat up a large pan and add in some butter. Scoop up the künefe with a cake server and carefully placed it in the pan. Fry each side for 3 minutes or until golden brown. Remove metal rings along the way and transfer onto a serving plate. 6. Drizzle syrup and sprinkle ground pistachios to taste! Ready to dig in!

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.