Kunefe is a cheese pastry that is popular across the Middle East where it is often served at special events. Topped with warm sugar syrup, the pastry itself can be served warm or at room temperature. Red or orange food coloring is often used in modern recipes instead of baking the pastry for long periods of time as was done centuries ago. Introduced to America by immigrants, kunefe can be found in Middle Eastern American homes and restaurants.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour 30 minutes
Total Time
3 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Sugar Syrup:
- 2 cups sugar
- 1 cup water
- 1 Tbsp lemon juice
- 1 lemon peel
- 1 Tbsp orange blossom water
Kunefe:
- ½ packet of kataifi (shredded phyllo dough)
- 4 Tbsp butter, softened
- 2–3 pinches orange food coloring
- ½ cup ghee
3 cups shredded mozzarella, soaked in cold water for 2 hours and drained
- 2 cups whole ricotta
- 1 Tbsp sugar
- 1 Tbsp orange blossom water
- Finely ground pistachios, as needed for garnish
Directions
- Combine the sugar, water, lemon juice, lemon peel, and orange blossom water in a saucepan set over medium heat.
- Boil, stirring, for about 30 minutes until a syrup forms.
- Preheat oven to 400°F.
- Using a food processor, shred kataifi to about ¼-inch in length.
- Put into a large bowl, add warm ghee and mix well.
- Add ricotta, mozzarella, 1 tablespoon sugar, and orange blossom water. Mix well.
- In a small bowl, combine softened butter and orange food coloring. Mix well.
- Spread butter mixture evenly over bottom of a 9-inch square baking dish.
- Layer a third of the kataifi mixture and pat down firmly.
- Add cheese mixture and the rest of the kataifi mixture in even layers. Press firmly.
- Bake until browned, 20–30 minutes. Allow to cool for about 10 minutes.
- Run a knife around the sides of the baking dish and flip the kunefe onto a plate.
- Pour warm sugar syrup on top and garnish with chopped pistachios.
For Sugar Syrup:
For Kunefe:
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