Turkish · Dessert
Crispy Cheese Pastry with Syrup
Künefe
Turkish delicacy from Hatay, shredded kadayıf pastry sandwiching stretchy melted cheese, pan-fried until deep gold and drenched in hot syrup.
$$
10 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
14gProtein
28gFat
52gCarbs
38gSugar
2gFiber
180mgSodium
65mgChol
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Instructions
1
Prep
Combine 160g caster sugar, 120ml water, and 0.5 tsp lemon juice in a small pan. Place 200g kadayıf in a large bowl and pull apart with fingers until completely loose. Pour 80g melted butter over and toss 2 minutes until every strand glistens. Combine 120g grated mozzarella and 80g ricotta in a small bowl. Finely chop 2 tbsp pistachios.
2
Simmer
Heat sugar syrup over medium heat 5–6 minutes until slightly thickened. Keep warm—syrup must be hot when poured.
3
Build 1
Heat a 20cm non-stick frying pan over medium-low heat. Press half the buttered kadayıf firmly into the base in a compact even layer, packing hard with the back of a spoon. Scatter cheese mixture evenly over, stopping 1cm from edges.
4
Build 2
Cover with remaining kadayıf and press down very firmly. Cook over medium-low 6–7 minutes until the underside is deep golden and crisp.
5
Crisp
Slide onto a plate, invert the pan over it, and flip back so the uncooked side is now on the base. Cook a further 6–7 minutes until equally deep golden.
6
Finish and plate
Divide between 2 serving plates. Immediately pour hot syrup generously over each pastry until it sizzles. Scatter chopped pistachios over and top each with 1 tbsp kaymak or clotted cream. Serve immediately while the cheese is still stretchy and hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) caster sugar
- 120ml (1/2 cup) water
- 0.5 tsp lemon juice
- 200g (7.1 oz) kadayıf
- 80g (2.8 oz) unsalted butter
- 120g (4.2 oz) low-moisture mozzarella
- 80g (2.8 oz) fresh unsalted ricotta
- 2 tbsp shelled pistachios
- 2 tbsp kaymak or clotted cream