Ingredients with Measurements:
- 1 package of shredded phyllo dough (künefe dough)
- 1 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of ground cardamom
- 1 cup of chopped pistachios
Special equipment needed:
- 9-inch round baking pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor or blender, pulse the shredded phyllo dough until it becomes finer.
3. In a mixing bowl, mix the melted butter with the shredded phyllo dough until well combined.
4. Press half of the mixture into the bottom of the baking pan, making sure it is evenly distributed.
5. In a saucepan, combine the sugar, water, and ground cardamom. Bring to a boil and let simmer for 5 minutes.
6. Pour half of the syrup over the phyllo dough in the baking pan.
7. Sprinkle the chopped pistachios over the syrup.
8. Cover the pistachios with the remaining phyllo dough mixture, pressing down gently.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
10. Remove from the oven and pour the remaining syrup over the top of the künefe.
11. Let cool for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories per serving: 420
- Total fat: 25g
- Saturated fat: 12g
- Cholesterol: 50mg
- Sodium: 180mg
- Total carbohydrates: 47g
- Dietary fiber: 2g
- Sugars: 32g
- Protein: 4g
Substitutions for ingredients:
- If you cannot find shredded phyllo dough, you can substitute with shredded kataifi dough.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use other nuts instead of pistachios, such as almonds or walnuts.
Variations:
- You can add a layer of cheese, such as mozzarella or ricotta, between the two layers of phyllo dough.
- You can add a layer of Nutella or chocolate spread on top of the pistachios before adding the second layer of phyllo dough.
Tips and tricks:
- Make sure to press down gently on the layers of phyllo dough to ensure they stick together.
- Let the künefe cool for a few minutes before slicing to prevent it from falling apart.
- Serve the künefe warm with a scoop of vanilla ice cream or whipped cream.
Storage instructions:
- Store any leftover künefe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the künefe in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the künefe on a decorative platter with a sprinkle of powdered sugar and a few extra pistachios on top.
Garnishes:
- Powdered sugar
- Extra chopped pistachios
Pairings:
- Turkish coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Baklava
- Turkish delight
Troubleshooting advice:
- If the phyllo dough is too dry, add a little more melted butter to the mixture.
- If the künefe is too sweet, reduce the amount of sugar in the syrup.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of the künefe to prevent cross-contamination.
- Store any leftover künefe in the refrigerator to prevent spoilage.
Food history:
- Künefe is a traditional Middle Eastern dessert that originated in the city of Hatay, Turkey.
Flavor profiles:
- Sweet, nutty, and aromatic with a hint of cardamom.
Serving suggestions:
- Serve the künefe warm with a scoop of vanilla ice cream or whipped cream.
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Region: Turkish