Künefe (كنافة) — Turkish Cheese Pastry with Pistachio and Syrup

• 400 gKunafa (kataifi) shredded pastry
• 170 gUnsalted butter, melted (plus 10 g for greasing the pan)
• 250 gGranulated sugar
• 200 mlWater
• 10 mlLemon juice
• 5 mlOrange blossom water (optional but traditional)
• 350 gShreddable unsalted mozzarella (low-moisture mozzarella preferred for clean melt)
• 150 gUnsalted Hatay-style künefe cheese or fresh string cheese (optional for extra stretch; keep total cheese at 500 g)
• 60 gRaw pistachios, finely chopped
• 120 gKaymak (clotted cream) (20 g per serving)

Instructions

1. 1

   Make the syrup first so it can cool before the hot künefe is soaked. In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring for 30 seconds to dissolve the sugar completely.

2. 2

   Reduce the heat to medium and simmer the syrup for 8 minutes until it looks slightly thickened but still pourable. Stir in the lemon juice and orange blossom water, then simmer 1 minute more and remove from heat to cool to room temperature.

3. 3

   Prepare the pastry by separating the shredded kunafa with your fingers into loose, fluffy strands. Drizzle in 170 g melted butter and rub it through the strands until every thread is evenly coated and no dry patches remain.

4. 4

   Grease a 28 cm nonstick skillet or shallow pan with 10 g butter, coating the base and sides so the crust releases cleanly. Add half of the buttered pastry and press it firmly into an even layer, compacting it with the bottom of a glass to create a tight crust.

5. 5

   Spread the cheese evenly over the pastry, leaving a 1 cm border so it does not leak and burn at the edges. Cover with the remaining pastry and press firmly again so the top layer is compact and level, which helps it brown evenly.

6. 6

   Cook over medium heat for 10 minutes, rotating the pan every 2 minutes to promote even coloring. Watch for a deep golden-brown edge and a crisp aroma; if it browns too fast, lower the heat slightly and continue so the cheese melts fully.

7. 7

   Flip the künefe onto a large plate, then slide it back into the pan to brown the second side. Cook for 8 to 10 minutes over medium heat, rotating again, until the second side is evenly golden and the center feels soft and molten when gently pressed.

8. 8

   Immediately pour 180 ml of the cooled syrup evenly over the hot künefe, focusing on the edges first and then the center. Let it rest for 2 minutes so the syrup absorbs while the crust stays crisp and the cheese remains stretchy.

9. 9

   Transfer to a serving platter and sprinkle the chopped pistachios evenly over the top. Slice and serve hot with 20 g kaymak per portion, and offer the remaining 35 ml syrup on the side for those who prefer it sweeter.