Kunefe Recipe
A warm sweet cheese pastry made with kadaif and topped with pistachio and syrup (takes ~15 mins to prep)
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Ingredients
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Syrup (At least 30 minutes ahead, can be made earlier)
Kadaif, butter & assembly
Cheese filling
Garnish
Method
Syrup (make at least 30 minutes before baking)
- 1
Make simple syrup
Combine 1 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves, bring to a gentle simmer and let cook 5–6 minutes without boiling vigorously so it slightly thickens. Remove from heat and stir in 1 tsp lemon juice and 1/2 tsp orange blossom or rose water if using. Cool to warm or room temperature before pouring over hot pastry. (Syrup should be made ahead and cooled at least 30 minutes.)
Prepare kadaif and butter
- 2
Shred and loosen kadaif
If the kadaif comes in compact bundles, gently separate the strands by hand or with a few pairs of scissors. Transfer to a large bowl and fluff with your fingers until strands are loose and no large clumps remain.
- 3
Mix with butter
Pour 3/4 cup (180–190 g) melted unsalted butter over the loosened kadaif. Add 1 tablespoon sugar and 1/4 tsp fine sea salt. Toss thoroughly with your hands (wear gloves or use two forks) to evenly coat every strand with butter. The butter should be warm but not hot, so it soaks in rather than cooks the dough.
Cheese filling
- 4
Prepare cheeses
If using a salty cheese such as akkawi, soak it in several changes of water for 1–2 hours (or overnight) to remove excess salt, then drain and pat dry. Combine shredded low-moisture mozzarella and the mild brined cheese (if using) in a bowl. Stir in 1 tablespoon sugar if you prefer a sweeter filling. Mix until uniform.
Assemble and cook
- 5
- 6
Form bottom layer
Press about half of the buttered kadaif evenly into the bottom of the prepared pan with your palms to form a compact base (about 1–1.5 cm thick). Press firmly so the strands will crisp and bind.
- 7
Add cheese
Spread the cheese mixture evenly over the bottom layer, leaving a small rim (0.5–1 cm) at the edge to help seal. Pack the cheese gently so it is evenly distributed and level.
- 8
Top layer and press
Cover the cheese with the remaining buttered kadaif, distributing it evenly. Press the top down firmly so the layers adhere and the surface is compact. Smooth the top with a spatula or the back of a spoon.
- 9
Bake
Place the pan on the middle rack and bake 20–30 minutes, or until the top is deep golden brown and the cheese is bubbling. For a crispier, evenly browned top, you may finish under a hot broiler for 1–2 minutes while watching carefully to prevent burning.
Finishing and serving
- 10
Invert and syrup
When the kunefe is baked and the cheese is bubbling, remove from oven and immediately pour the cooled syrup evenly over the hot pastry—about 3/4 to 1 cup, pour slowly so it absorbs. Let sit 2–3 minutes to absorb. If you prefer a crisp underside, you can invert the kunefe onto a serving plate: place a large plate on top of the pan, hold firmly, invert the pan and remove it so the golden side is on top.
- 11
Garnish and serve
Brush the top lightly with 1 tablespoon melted butter if desired for extra gloss. Sprinkle 1/2 cup finely chopped pistachios evenly over the top. Cut into 6–8 wedges and serve immediately while very warm so the cheese is gooey and the syrup fragrant.