Künefe with Pistachio Topping
Künefe is a classic Middle Eastern dessert made with crispy shredded phyllo dough, a sweet and stretchy cheese filling, and drizzled with fragrant syrup. Topped with vibrant green pistachios, this dessert offers a delightful balance of textures and flavors.
Equipment
- Mixing bowl
- 10-inch oven-safe skillet preferably non-stick
- Small saucepan for making syrup
- Oven preheated to 375°F
- Pastry Brush for buttering the dough
Ingredients
- 10 oz kataifi dough shredded phyllo dough, thawed
- 1 cup unsalted butter melted
- 2 cups mozzarella cheese shredded, or use Turkish kunafa cheese if available
- 1 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice freshly squeezed
- 1 tsp rose water optional, for aromatic flavor
- 1/2 cup crushed pistachios for topping
Instructions
- In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Stir in rose water if using. Set aside to cool.
- In a mixing bowl, gently toss the kataifi dough with melted butter until evenly coated. Divide the dough into two equal parts.
- In a buttered 10-inch skillet, spread half of the kataifi dough evenly at the bottom. Sprinkle the shredded cheese over the dough and cover with the remaining kataifi dough, pressing down gently.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the top is golden and crisp.
- Immediately after baking, pour the cooled syrup evenly over the hot künefe. Allow the dessert to absorb the syrup for a few minutes.
- Top with crushed pistachios and slice into portions. Serve warm, optionally with a scoop of vanilla ice cream or clotted cream.
Notes
- Optional Equipment: A sharp knife makes cutting the künefe easier.
- Customization: Add a sprinkle of cinnamon to the syrup for extra warmth.
- Storage: Best served fresh, but can be stored in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
- Serving Tip: Pair with fresh berries or a drizzle of sweetened condensed milk for added richness.