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Kunefe Cheese Dessert (Turkish Style) Recipe

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4.2 from 2 reviews

Kunefe Cheese Dessert is a classic Turkish sweet made by layering shredded kataifi dough with a rich mozzarella and ricotta cheese mixture, frying it until golden and crispy, and then soaking it with a fragrant, sweet sugar syrup. This warm, gooey dessert offers a delightful combination of crunchy texture and creamy cheese, perfectly balanced with a touch of honey.

Ingredients

Syrup

  • 90 g water (3.2 oz., 1/3 cup and 2 teaspoons)
  • 130 g white granulated sugar (4.6 oz., 2/3 cup)

Kunefe

  • 100 g unsalted butter, diced (3.5 oz., 7 Tablespoons)
  • 75 g shredded mozzarella cheese (2.6 oz., 2/3 cup)
  • 25 g ricotta cheese (or more mozzarella) (0.9 oz., 1 and 2/3 Tablespoons)
  • 200 g kataifi dough (shredded phyllo dough), thawed (7.1 oz.)
  • 20 g honey (0.7 oz., 1 Tablespoon)

Instructions

  1. Prepare the syrup: Place the water in a small saucepan and pour the sugar over it, avoiding the edges. Heat over medium, stirring occasionally until sugar dissolves fully and the syrup begins to boil. Remove from heat and let cool completely. Reduce heat if syrup boils before sugar dissolves to prevent crystallization.
  2. Melt the butter: Gently melt the diced unsalted butter in the microwave or on the stovetop. Set aside to cool slightly while preparing other ingredients.
  3. Combine cheeses: In a small bowl, mix shredded mozzarella and ricotta cheese thoroughly until well combined to form the cheese filling.
  4. Prepare kataifi dough: Place kataifi dough in a large bowl, pull it apart with your hands to separate strands and cut into smaller pieces for even layering.
  5. Coat the dough: Mix the honey into the cooled melted butter. Gradually drizzle this mixture over the kataifi dough while mixing with your hands to ensure the dough is evenly coated.
  6. Layer the kunefe: Divide kataifi dough into two equal portions. In a 20 cm (8 inch) non-stick frying pan, spread half of the dough evenly to cover the bottom completely. Press gently, then evenly spread the cheese mixture leaving a 1 cm border around the edges. Top with the remaining dough and press down gently again.
  7. Cook the base: Heat the pan over medium heat until the bottom is fragrant and golden brown, about 8-9 minutes. The kunefe should release easily when the pan is gently shaken and the edges start to brown.
  8. Flip the kunefe: Using oven mitts, place a flat heatproof plate (without rim) over the pan and flip the pan carefully to invert the kunefe onto the plate. Slide the kunefe back into the pan, cook the other side for 3-4 minutes or until golden brown. Use a heatproof spatula to adjust edges if needed.
  9. Syrup application and serving: Remove the pan from heat, immediately pour the cooled syrup evenly over the hot kunefe; it will bubble. Let the syrup absorb for a few minutes. Serve warm and enjoy the sweet, melty dessert.

Notes

  • Use a non-stick pan to prevent sticking and ease flipping.
  • Ensure syrup is fully cooled before pouring over to avoid melting cheese excessively.
  • You can substitute ricotta with more mozzarella if preferred for a stretchier texture.
  • Adjust cooking time slightly depending on your stove to avoid burning the kataifi dough.
  • Serve kunefe hot for the best taste and texture experience.

Find it online: https://marthatasty.com/kunefe-cheese-dessert-turkish-style-recipe/