Kunefe Recipe

Make syrup ahead

Combine 400 g sugar and 300 ml water in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer steadily for 8–10 minutes until slightly thickened. Add 1 tablespoon lemon juice and simmer 1 more minute. Remove from heat and stir in 1 teaspoon orange blossom or rose water if using. Let syrup cool to room temperature (syrup should be cool when poured over hot kunefe).

Preheat oven to 200°C (390°F). Place shredded mozzarella in a bowl and mix with ricotta or mild cheese if using to achieve a creamy, stretchable filling. Taste and adjust salt only if needed (cheeses are usually lightly salted).

Take the kataifi/shredded phyllo out of its package and gently separate the strands with your fingers to loosen clumps. Work quickly so the dough does not dry out.

Pour the 200 g melted unsalted butter into the kataifi in batches, using your hands or two forks to incorporate butter evenly until the strands are well coated and glossy. Reserve about 2 tablespoons of butter for brushing the top later.

Generously butter the base and sides of a 30–32 cm round shallow pan (or divide into smaller pans). Sprinkle 2 tablespoons fine semolina evenly over the base — this prevents sticking and adds a light crispness.

Divide the buttered kataifi into two roughly equal portions. Press one portion firmly and evenly into the bottom of the prepared pan to form a compact layer (about 1.5–2 cm thick). Use the back of a spoon or the bottom of a measuring cup to compress the dough so it cooks evenly.

Spread the cheese mixture evenly over the bottom kataifi layer, leaving a 1 cm gap at the edge to prevent overflow during baking. Press lightly to distribute but do not compact too hard.

Cover the cheese with the second portion of buttered kataifi. Press this top layer gently to form an even surface and compact the layers together. Brush the top with the reserved butter (or additional melted butter) so it browns evenly.

Bake in the preheated oven on the middle rack for 25–30 minutes, or until the top is deeply golden and crisp and the cheese is melted and bubbling. For an extra-crispy top and even browning, after 20 minutes you may move the pan to the top rack for the last 5–8 minutes, watching carefully to avoid burning.

If you prefer an evenly browned, ultra-crispy surface, after baking you can briefly place the pan under a very hot broiler/grill for 1–2 minutes — watch constantly.

Immediately after removing the kunefe from the oven, pour the cooled syrup evenly over the hot kunefe. Use all the syrup — it should sizzle slightly on the hot pastry. Pour slowly and evenly, starting from the edges so syrup seeps through layers. If any syrup pools, gently drain or redistribute.

Let the kunefe rest for 5–7 minutes to allow syrup absorption and for it to settle. The cheese will remain molten but set slightly. Run a sharp knife around the pan edge to loosen, then transfer or cut into 8–10 wedges in the pan.

Plate warm slices and garnish generously with ground pistachios and a light drizzle of extra butter or a few drops of orange blossom water if desired. Serve immediately while cheese is stretchy and pastry is crisp.