Turkish Künefe Recipe 445 Food

KNAFEH - TURKISH KUNEFE

Steps:

• First of all start making your syrup. You need to use cold syrup and hot knafeh so your dessert can absorb the syrup.
• Add your 2 1/2 cup sugar, 3 cup water in a pot. Dissolve the sugar in water and boil your syrup mixture.
• Add 4-5 drops of fresh lemon juice when it's boiled and leave it to cool down.
• Put aside 50 gr. (1,8 oz.) of your butter, slice them in cubes and wait until it gets to room temperature.
• Add 1 tbsp. Grape molasses to your room temperature butter and stir very well until it combines.
• Pull to shreds your 250 gr. (1/2 lb.) kataifi and slice as 1 cm. (1/2 inches) width.
• Melt your leftover 100 gr. (3,5 oz.) butter pour it on your kataifi and stir very well until it combines.
• Take a thick glass circle baking dish resistant to fire and spread butter + grape molasses mixture everywhere.
• Pour half of your kataifi on your baking dish and compress it very well with a bottom of a glass.
• Spread your 250 gr. (1/2 lb.) grated mozzarella cheese.
• Pour the rest kataifi on your cheese and compress it again.
• Take your glass baking dish on a stove with a low heat.
• Cook bottom side for about 6-7 minutes, turn it over and cook also other side for 6-7 minutes.
• Turn of your stove, pour cold syrup on your hot dessert and your knafeh is ready.
• Serve it hot.

KUNEFE

Steps:

• For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
• For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
• Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
• Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.

KUNEFE (A SWEET CHEESE PASTRY MADE WITH KADAIFI)

Steps:

• Preheat oven to 375ºF.
• Place kadafi in a food processor and chop up finely.
• Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
• Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
• Top with the remaining shredded pastry.
• Bake for 45 minutes.
• Make a sugar syrup by boiling water with sugar and lemon juice.
• Cook until reduced by a third and it becomes nice and thick.
• Stir in rose water to taste.
• When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
• Serve hot.

TURKISH KüNEFE RECIPE - (4.4/5)

Steps:

• 1. For the syrup, boil sugar and water in a large saucepan. Reduce the heat and allow it to simmer while adding in lemon juice and orange blossom water. Stir well and set aside to cool. 2. Cut shredded phyllo dough into bits and loosen them slightly. 3. Drizzle melted butter and milk onto the dough in batches and mix well with your hands until they are evenly incorporated. For large clumps, loosen them with your fingers. 4. Using metals rings (about 8cm wide, 2 to 2.5cm thick), fill the bottom and sides with 2 heaped tablespoons of shredded phyllo dough. Slightly compress using the back of a spoon. Next, top up 2 heaped tablespoons of cheese, compress again and pack in with another 2 heaped tablespoons of shredded phyllo dough to seal in the cheese. 5. Heat up a large pan and add in some butter. Scoop up the künefe with a cake server and carefully placed it in the pan. Fry each side for 3 minutes or until golden brown. Remove metal rings along the way and transfer onto a serving plate. 6. Drizzle syrup and sprinkle ground pistachios to taste! Ready to dig in!