Kunefe (كنافة) — Turkish Hot Cheese Pastry with Shredded Kadayif

• 300 ggranulated sugar
• 240 mlwater
• 15 mllemon juice (freshly squeezed)
• 5 mlrose water (optional but traditional)
• 400 gshredded kadayif (kataifi) pastry (thawed if frozen, kept covered to prevent drying)
• 180 gunsalted butter (melted and warm, not hot)
• 300 gunsalted melting cheese (Hatay künefelik peyniri or low-moisture mozzarella) (shredded; if using mozzarella, choose low-moisture for best stretch)
• 100 gunsalted ricotta (optional; softens saltiness and improves creamy melt)
• 30 gground pistachios
• 120 gclotted cream (kaymak) or thick cream (served cold alongside hot künefe)

Instructions

1. 1

   Make the syrup first so it can cool before the pastry is ready. Combine the sugar and water in a saucepan and bring to a steady boil, then reduce to a gentle simmer for 8 minutes until slightly thickened.

2. 2

   Stir in the lemon juice and simmer for 1 more minute to prevent crystallization. Turn off the heat, mix in the rose water, and let the syrup cool to room temperature; it should be cool when poured over the hot künefe.

3. 3

   Prepare the kadayıf by loosening the strands with your fingers so it becomes fluffy and evenly separated. Keep it covered with a clean towel while you work so it does not dry out and clump.

4. 4

   Pour the melted butter over the kadayıf in a large bowl and mix thoroughly until every strand looks lightly glossy. Take your time here, because uneven buttering leads to pale patches and soggy areas after baking.

5. 5

   Choose a 26 cm round pan or a traditional künefe plate and lightly butter it using 10 g from the measured butter if needed, then press half of the kadayıf into the base. Compress it firmly with the bottom of a glass so the layer becomes compact and will crisp rather than unravel.

6. 6

   Spread the shredded cheese evenly over the surface, leaving a 1 cm border so cheese does not leak and burn. Dot the ricotta over the cheese if using, then gently press it down so the filling sits flat and melts evenly.

7. 7

   Cover with the remaining kadayıf and press very firmly to seal the edges and compact the top layer. The tighter the compression, the cleaner the flip and the more dramatic the crisp-to-melt contrast.

8. 8

   Cook over medium-low heat on the stovetop for 10 minutes until the bottom is deep golden and crisp, rotating the pan every 2 minutes for even browning. If using an oven instead, bake at 200°C for 15 minutes, but stovetop cooking is more traditional for a uniform crust.

9. 9

   Flip the künefe onto a plate, then slide it back into the pan to brown the second side for 6 to 8 minutes over medium-low heat. Watch closely near the end, because the sugar in the pastry can darken quickly once it reaches a strong golden color.

10. 10

    Immediately pour 220 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 is absorbed while the strands stay crisp and the cheese remains molten.

11. 11

    Transfer to a serving platter and sprinkle the ground pistachios over the top in an even layer. Serve right away while the cheese is stretchy, with cold kaymak or thick cream on the side for contrast.