Ingredients with Measurements:
- 1 lb. of shredded phyllo dough (künefe dough)
- 1 cup of unsalted butter, melted
- 1 cup of mozzarella cheese, shredded
- 1 cup of unsalted white cheese, shredded
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of orange blossom water
- 1/2 cup of honey
- 1/2 cup of pistachios, chopped
Special equipment needed:
- 9-inch round baking pan
- Pastry brush
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix the shredded phyllo dough with the melted butter until well combined.
3. Divide the dough into two equal parts.
4. Spread one part of the dough evenly on the bottom of the baking pan.
5. In a separate bowl, mix the mozzarella cheese and the unsalted white cheese together.
6. Spread the cheese mixture evenly over the dough in the baking pan.
7. Cover the cheese mixture with the remaining part of the dough, pressing it down gently.
8. Bake the künefe in the preheated oven for 30-35 minutes, or until the top is golden brown.
9. While the künefe is baking, prepare the syrup by combining the sugar, water, and orange blossom water in a saucepan over medium heat.
10. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the syrup thickens.
11. Once 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. Drizzle the honey over the künefe, then sprinkle the chopped pistachios on top.
14. Serve the künefe warm.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 50g
Protein per serving: 8g
Substitutions for ingredients:
- Shredded phyllo dough can be substituted with shredded kataifi dough.
- Mozzarella cheese can be substituted with any mild cheese.
- Unsalted white cheese can be substituted with akkawi cheese or ricotta cheese.
- Pistachios can be substituted with any other chopped nuts.
Variations:
- Add a layer of sliced oranges or mandarins on top of the cheese mixture before covering it with the remaining dough.
- Replace the orange blossom water with rose water for a different flavor.
- Add a pinch of cinnamon to the syrup for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is evenly distributed throughout the dough for a crispy texture.
- Use a sharp knife to cut the künefe into slices.
- Serve the künefe with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage instructions:
Store the künefe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the künefe in the oven at 350°F for 5-10 minutes, or until warm.
Presentation ideas:
Serve the künefe on a decorative platter with a drizzle of honey and a sprinkle of chopped pistachios.
Garnishes:
Chopped pistachios, whipped cream, or a sprinkle of powdered sugar.
Pairings:
Serve the künefe with a cup of Turkish coffee or a glass of sweet tea.
Suggested side dishes:
Fresh fruit salad or a side of baklava.
Troubleshooting advice:
- If the künefe is too dry, drizzle more honey or syrup over it.
- If the künefe is too soggy, bake it for a few more minutes to crisp up the dough.
Food safety advice:
Make sure to use clean hands and utensils when handling the dough and cheese.
Food history:
Künefe is a traditional dessert that originated in the Levant region, which includes Syria, Lebanon, and Palestine. It is made with shredded phyllo dough and cheese, then soaked in syrup and topped with pistachios.
Flavor profiles:
Sweet, tangy, and nutty.
Serving suggestions:
Serve the künefe warm with a cup of Turkish coffee or a glass of sweet tea.
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Region: Turkish