Kunefe is a really famous Turkish dessert made with saltless cheese and shredded kataifi pastry soaked in sweet syrup. If you find kadayif or baklava too sweet, you must absolutely try this sweet cheese pastry. What makes this dessert different from others is that it must be eaten hot, right after it is cooked. Also, it has a very well balanced combination of cheese and sugar, so it’s not heavy and you can even ask for a second portion! The quality of cheese inside is pretty significant to reach this perfection. It must be an unsalted melting cheese so that it complements sweetness of the dessert.
– 200 gr butter
– 250 gr shredded kataifi pastry
– 200 gr unsalted cheese
– 100 gr pistachio (grinded)
– 250 gr sugar
– 450 ml water
– 1 tablespoon grape molasses
Estimated preparation and cooking time :30 minutes
How to make:
First of all you should to butter surface of Kunefe tray. Otherwise while cooking the Kunefe on stove, pastry gonna stick on tray and will burn easily. Use 35 grams of butter(room temperatured and soft) for each tray. Spill couple drops of grape molasses and to rub it well. When finish butter up trays, move trays to refrigerator untill when we need. After 5-10 minutes in refrigerator, almost melted butter on tray get solid.
Grape molasses will give to surface of Kunefe golden brown look and tasty smell. Then use the rest of butter (200-(35+35)=130 gr) Microwave it for 10-15 seconds and melt it. Pour melted butter on shredded kataifi pastry and rub it for 2-3 minutes. Make sure melted butter soaked by pastry well. Then start prepare cheese. You can slice or grate. If you grate your cheese, it will easly melt while cooking. Bring first tray and put your half of buttered pastry evenly and carefully. Then press by your hands and get solid layer of buttered raw pastry. Bring cheese and pour it generously. Do not put cheese edges, otherwise it will melt and stick to the tray. Put rest of pastry and press it well.
Spill water and sugar into the pot and stir well. After starts boil stir well and simmer for 5 minutes and fire off. We need warm(almost cold) syrup for just cooked Kunefe.
Start cooking your Kunefe on low heat and turn it continously. Do not locate your Kunefe tray on stove right at the center. If you locate the fire under your tray exactly in center, center area of your Kunefe will burn rapidly. Put your Kunefe tray’s near of center and cook carefully. Check the bottom layer of Kunefe while cooking with knife and wait for golden brown nice colour surface. Bring second tray from refrigerator and place it on hot one. Now you are ready to upside down trays. Be fast, motivated and self confident. Cook the other side and pour 4 ladle of warm syrup. I know smells soo good but you should wait 2 more minutes. Syrup will soaked by cooked pastry and cheese. Put a lot of grinded pistachio or walnut on your Kunefe.
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Enjoy your Kunefe.
Thanks to www.giverecipe.com for well description.