Kunefe Cheese Pastry with Syrup

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Kunefe is a beloved Turkish dessert featuring crispy shredded phyllo dough layered around stretchy white cheese, baked golden, then drenched in cold sugar syrup and crowned with green pistachios. The contrast of crunchy strands, melted cheese, and sweet syrup makes every bite unforgettable. Best served hot and fresh from the pan.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 32 gSugar
• 14 gProtein
• 480 mgSodium
• 180 mgPotassium
• 280 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1 teaspoon fresh lemon juice
• 1 teaspoon rose water or orange blossom water (optional)

For the cheese filling

• 200 g unsalted white cheese such as mozzarella, drained and torn into pieces
• 50 g unsalted Turkish white cheese or feta, crumbled (optional for tang)

For the pastry

• 300 g fresh shredded phyllo dough (kadayif)
• 100 g unsalted butter, melted
• 2 tablespoons light olive oil or clarified butter

For topping

• 1/3 cup shelled unsalted pistachios, roughly ground
• 1 tablespoon unsalted butter for the pan

Directions

1. Make the syrup first: combine sugar and water in a small saucepan, bring to a gentle boil, and simmer 8-10 minutes until slightly thickened. Stir in lemon juice and rose water if using, then remove from heat and chill completely in the refrigerator.
2. Preheat the oven to 200°C (400°F). Lightly butter a 24 cm round metal or copper baking pan or a heavy skillet suitable for stovetop finishing.
3. Place the shredded phyllo in a large bowl and drizzle the melted butter and olive oil over it. Using your fingers, gently toss and separate the strands until every thread is evenly coated with fat.
4. Spread half of the buttered shredded phyllo evenly in the prepared pan, pressing gently with the back of a spoon to form a compact base layer about 1.5 cm thick.
5. Scatter the torn mozzarella (and crumbled feta if using) evenly over the base, leaving a 1 cm border around the edge so the cheese stays inside when melted.
6. Top with the remaining buttered shredded phyllo, again pressing lightly so the strands nestle together and seal the cheese inside.
7. Bake on the middle rack for 18-22 minutes, or until the top is deeply golden brown and crisp. If using a stovetop-safe pan, you can finish the bottom on medium-low heat for 3-4 minutes for extra crunch.
8. Immediately invert the hot kunefe onto a serving plate so the crispy bottom becomes the top. Pour the cold syrup slowly and evenly over the hot pastry so it sizzles and absorbs without making the strands soggy.
9. Sprinkle generously with ground pistachios, slice into wedges, and serve right away while the cheese is still molten and stretchy.

Cook’s Notes

• Always pour cold syrup over hot kunefe, never the reverse; this keeps the shredded phyllo shatteringly crisp instead of soggy.
• Traditional unsalted cheeses such as Urfa or Hatay peyniri give the most authentic stretch and mild salt balance, but a low-moisture mozzarella works beautifully.
• Pull the phyllo strands apart by hand before buttering so they bake into delicate crispy threads rather than a dense mat.
• For an extra-crisp crust, finish the kunefe under the broiler for 1-2 minutes, watching closely to avoid burning.
• Serve within 5 minutes of adding syrup for the best contrast of crackling top and molten cheese center.

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