Künefe (kadayıf pastry with melted cheese and syrup)

A famous dessert from Turkey's southern Hatay province: crisp, buttery pastry threads sandwiching melted, mild cheese, doused in cold syrup. Best eaten hot, while the cheese still stretches.

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Method

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1. Bring the sugar and water to a boil and simmer for 8-10 minutes until slightly thickened. Stir in the lemon juice at the end, then let cool completely. ⏱ Timer: 8 min
2. Preheat the oven to 200 °C. Cut the kadayıf strands into about 2 cm lengths with scissors, loosen them with your fingers, and toss thoroughly with the melted butter.
3. Press half the pastry firmly into a round, heavy-bottomed baking dish or ovenproof pan about 22 cm across.
4. Scatter the cheese evenly over it, leaving a finger's width free around the edge, then cover with the remaining pastry and press down.
5. Bake for 30-35 minutes until deeply golden on both top and bottom. (If cooking on the stovetop, cook in a pan over low heat, 10-12 minutes per side, flipping with the help of a plate.) ⏱ Timer: 30 min
6. Immediately pour the cold syrup over the hot künefe, sprinkle with pistachios, and serve warm while the cheese is still stretchy.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The syrup should be cold and the künefe hot, so the pastry absorbs it without turning soggy.
• Kadayıf is sold frozen at Turkish and Greek grocers; let it thaw before use.

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