Ingredients with Measurements:
- 1 package of shredded phyllo dough (kadayif), thawed
- 1 cup of unsalted butter, melted
- 1 cup of hazelnuts, chopped
- 1 cup of semisweet chocolate chips
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of lemon juice
Special equipment needed:
- 9-inch round cake pan
- Food processor
- Pastry brush
1. Preheat the oven to 350°F.
2. In a food processor, pulse the hazelnuts until coarsely chopped.
3. In a mixing bowl, combine the chopped hazelnuts and chocolate chips.
4. Brush the bottom and sides of the cake pan with melted butter.
5. Spread half of the shredded phyllo dough on the bottom of the pan, pressing it down firmly.
6. Pour the hazelnut and chocolate mixture over the phyllo dough, spreading it evenly.
7. Cover the mixture with the remaining phyllo dough, pressing it down firmly.
8. Brush the top layer of phyllo dough with melted butter.
9. Bake the künefe for 30-35 minutes, or until golden brown.
10. While the künefe is baking, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the syrup thickens.
11. When the künefe is done baking, remove it from the oven and let it cool for 5 minutes.
12. Pour the syrup over the künefe, making sure to cover it evenly.
13. Let the künefe cool for another 10-15 minutes before serving.
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Saturated Fat: 13g
Substitutions for ingredients:
- You can substitute the hazelnuts with almonds or pistachios.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can add a layer of cream cheese or ricotta cheese between the phyllo dough and the hazelnut and chocolate mixture.
- You can add a pinch of cinnamon to the hazelnut and chocolate mixture for extra flavor.
Tips and tricks:
- Make sure to press the phyllo dough down firmly to prevent any air pockets.
- Brushing the top layer of phyllo dough with melted butter will help it turn golden brown and crispy.
- Letting the künefe cool for a few minutes before pouring the syrup will help it absorb the syrup better.
- You can store the künefe in an airtight container in the refrigerator for up to 3 days.
- To reheat the künefe, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- Serve the künefe on a platter with a dusting of powdered sugar and a sprinkle of chopped hazelnuts on top.
- Chopped hazelnuts
- Powdered sugar
- Turkish tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- If the phyllo dough is too dry, you can sprinkle some water over it before using it.
- If the künefe is too sweet, you can reduce the amount of sugar in the syrup.
Food safety advice:
- Make sure to wash your hands and all utensils before starting to prepare the recipe.
- Make sure to cook the syrup until it thickens to prevent any bacteria growth.
- Künefe is a traditional Middle Eastern dessert that originated in the city of Hatay, Turkey.
- Sweet, nutty, and chocolatey.
- Serve the künefe warm with a cup of Turkish tea or coffee.
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