Künefe (KOO-neh-feh)
Sweet Cheese Pastry
Künefe
Items Needed Mixing bowl, saucepan, pastry brush, baking dish, spoon, knife Ingredients
250 g shredded kataifi pastry (or shredded phyllo)
200 g fresh mozzarella [or unsalted mild white cheese]
100 g butter [melted]
For the syrup:
200 ml water
200 g sugar
1/2 tsp lemon juice
1 tsp orange blossom water or rosewater [optional]
For garnish (optional):
Crushed pistachios or walnuts
Künefe
Sweet Cheese Pastry
Sink your fork into the crisp, golden crust of Künefe, and you'll discover a luscious center of soft, melting cheese. Delicately spiced syrup seeps through every strand of buttery pastry, turning this dessert into a decadent blend of textures and temperatures. This dish walks the perfect line between sweet and savory. With each bite, you'll get the warm pull of cheese, the crispness of shredded dough, and the floral kiss of sugar syrup—making it unforgettable on the palate and irresistible on the plate
Recipe DirectionsPreheat the oven to 375°F (190°C).
In a saucepan, combine water and sugar for the syrup. Bring to a boil, then reduce to a simmer for 8–10 minutes. Add lemon juice and optional floral water, stir, then let cool.
In a bowl, separate and loosen the kataifi pastry strands. Pour melted butter over and toss gently until evenly coated.
Butter a small round baking dish. Press half the pastry into the bottom, forming a compact, even layer.
Distribute the cheese evenly over the base, avoiding the edges.
Cover with the remaining pastry, pressing gently to seal the cheese within.
Bake for 30–35 minutes, or until golden and crisp on top.
While still hot, pour cooled syrup evenly over the pastry. Let it soak in for a few minutes.
Garnish with crushed pistachios or walnuts if desired. Cut into portions and serve warm.
Notes
For best texture, use unsalted mozzarella or nabulsi cheese if available.
Künefe is best served immediately while the cheese is still stretchy and soft.
Individual portions can be made using small pans or ramekins.
Source Original Reference Site
History
Künefe has deep roots in the Levant and Anatolia, particularly in regions like Hatay, where it became a beloved staple of Ottoman dessert culture. It likely evolved from earlier fat- and syrup-based confections common in Arab cuisines. The pairing of stretchy cheese with shredded dough and syrup creates a dish that exemplifies Ottoman culinary luxury—ornate, rich, and designed for sharing. Today, it's still celebrated from Turkey to Palestine as a dessert of joy and hospitality.
