- For Syrup:
- 2 cups sugar
- 2 cups water
- For Künefe:
- 1 lb shredded phyllo dough
- 1/2 lb unsalted, shredded mozzeralla cheese or any other white, stringy, unsalted cheese
- 1 cup butter (2 sticks)
- 1/2 cup milk (optional)
- For Decoration:
- 2-3 tbsp finely ground pistachios
Preparation time 20mins
Cooking time 80mins
Adapted from mediterraneanturkishfoodpassion.blogspot.com
In a medium pot, combine sugar and water and put on the stove. Let it boil and remove from heat. Let it cool.
Remove shredded dough from package.
Shred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small.
Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.
Add the milk and continue mixing until the butter and milk are completely incorporated into the shredded pyhllo. Remove from heat.
In a round pan or a Pyrex dish, place half of the buttered phyllo dough and press with a spatula or your hands.
Distribute the shredded, unsalted cheese evenly on top of the buttered phyllo dough and press with a spatula or hands.
Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
Heat the oven to 375º F. Place the künefe pan and bake for 45-50 minutes or until golden brown. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.
Serve hot immediately.