Kunefe

My homemade Kunefe recipe is made with buttery kadayif pastry, soft stretchy cheese, simple syrup, and a generous sprinkle of pistachios. It is crisp and golden on the outside, warm and cheesy in the middle, and ready in about 30 minutes. All you need is a small pan, a few ingredients, and a little care for this popular Turkish cheese dessert.

Jump to:

• What is Kunefe?
• Kunefe, Kunafa, and Knafeh
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Kunefe
• Can I Make Kunefe Without a Special Pan?
• Recipe Tips From the Chef
• Serving Suggestions
• Storage and Reheating
• Make-Ahead Instructions
• Recipe FAQs
• Related Recipes
• Kunefe

Künefe is best served straight from the pan. The pastry should still be crisp, the syrup should just soak into the edges, and the cheese should stretch when you lift the first piece. It is sweet, rich, buttery, and perfect with a glass of Turkish Tea - Çay after a good meal.

This dessert is also known as kunafa, knafeh, kanafeh, or knefeh in different parts of the Middle East. This version is the Turkish-style kunefe I grew up loving, made with kadayif pastry, unsalted stretchy cheese, syrup, and pistachios.

Serve it warm with Turkish Coffee, Homemade Turkish Ice Cream - Maras Dondurma, or Kaymak for a proper Turkish-style treat.

What is Kunefe?

Kunefe is a traditional Turkish cheese dessert made with shredded kadayif pastry, unsalted melting cheese, butter, sugar syrup, and pistachios.

The kadayif pastry is mixed with melted butter, layered with cheese, then cooked until both sides are crisp and golden. The hot kunefe is then soaked with cooled syrup and served right away.

What makes kunefe so special is the contrast between the crisp buttery pastry, the light syrup, and the warm, stretchy cheese in the middle.

Kunefe is especially popular in Hatay, in southern Turkey. It is also popular across the Middle East, where you will find similar desserts under names such as knafeh, kunafa, kanafeh, and knefeh.

Kunefe, Kunafa, and Knafeh

Kunefe, kunafa, and knafeh are different names for closely related desserts made with pastry, cheese or cream, syrup, and nuts.

Turkish kunefe is usually made with kadayif pastry and an unsalted stretchy cheese. It is often cooked in a small round metal pan, flipped, then served hot with pistachios.

In other Middle Eastern versions, you might see different pastry textures, semolina-based dough, orange coloring, cream fillings, or larger tray-baked versions. They are all beautiful in their own way, but this recipe is for the Turkish-style kunefe made with kadayif and cheese.

If you have eaten kunefe in a Turkish restaurant after kebabs, this is the kind of dessert we are making here.

Why This Recipe Works

• It is ready in about 30 minutes.

• You only need a few simple ingredients.

• The pastry turns crisp, golden, and buttery while the cheese stays soft and stretchy in the middle.

• You can make it with kunefe cheese, Hatay cheese, Dil Peyniri, or mozzarella.

• You don’t need a special kunefe pan. A small skillet or oven-safe pan works well.

• It is easier than classic homemade baklava but still feels special enough for guests.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

What is Kadayif?

Kadayif pastry is also called kataifi or shredded phyllo. It looks like very fine pastry strands, almost like thin noodles.

You can usually find it fresh or frozen in Turkish, Middle Eastern, Greek, or Mediterranean grocery stores. Frozen kadayif works well too. Let it thaw in the fridge overnight, then bring it to room temperature before using.

For this recipe, chop the kadayif into shorter pieces before mixing it with butter. This makes it easier to press into the pan and helps the kunefe hold its shape.

Best Cheese for Kunefe

The best cheese for kunefe is one that melts well, stretches nicely, and has a mild flavor.

Hatay cheese is the traditional choice for Turkish kunefe, but it can be hard to find outside Turkey. Kunefe cheese is also perfect if your local Turkish grocery store sells it.

Low-moisture mozzarella is the best easy substitute. It melts well, stretches nicely, and does not release too much water.

Fresh mozzarella can be used, but it needs a little care. Drain it well, pat it dry with paper towels, and use it in smaller pieces. Too much moisture can soften the pastry.

Dil Peyniri is another good option if you shop at Turkish grocery stores.

Avoid salty or firm cheeses such as feta, halloumi, cheddar, or parmesan. They do not give the soft, stretchy center that makes kunefe so lovely.

• Butter - Use good quality unsalted butter for the best results. You can substitute it with ghee.

• Sugar - Both caster sugar and granulated sugar works perfectly for the syrup.

• Pistachios - Crushed pistachios are the classic topping for kunefe. Use unsalted pistachios and chop them finely. You can lightly toast them for extra flavor.

How to Make Kunefe

Prepare the Syrup

To make the simple sugar syrup, add the sugar and water to a pan. Bring it to a boil and gently simmer it on low heat for 10 to 12 minutes, until the sugar has completely dissolved. 

Add a few drops of lemon juice and simmer for another 5 minutes. Remove the pan from the heat and let it cool down to room temperature while cooking the kadaif pastry.

Layer the Kunefe

Roughly chop the kadaif pastry into small pieces and mix well with the melted butter.

If using grape molasses, mix it with 1 tablespoon of soft butter and generously butter the bottom of a sahan pan, size of 9-inch / 23 cm, with half of the mixture.

Scatter half of the kadaif pastry over the butter and press it down with your palms until solid and firm.

Shred the cheese and spread it over the kadaif pastry evenly, leaving one cm around the edges.

Cover the cheese with the remaining shredded pastry and press it down until firm and even.

Cook the Kunefe

Place the sahan pan over medium heat and 30 seconds later, turn it down to the lowest. Cook it until golden brown while pressing firmly with something flat. This would take 10 to 12 minutes.

Turn over the künefe on a flat plate. To do that, put the plate face down over the sahan pan and then flip it over the plate cooked side up. Generously butter the sahan pan with the remaining soft butter and then slip the Künefe back into the pan.

Cook for another 8 to 10 minutes, until nicely browned, pressing firmly to keep the kunefe evenly flat. Remove the sahan pan from the heat and add the syrup (at room temperature). Garnish with ground pistachio nuts and serve immediately.

Can I Make Kunefe Without a Special Pan?

Yes, you can make kunefe without a special kunefe pan.

A small skillet, oven-safe frying pan, cake pan, or shallow baking dish will work. A 9-inch / 23 cm pan is ideal for this recipe.

The pan should be shallow enough to help the pastry crisp up and wide enough to spread the kadayif evenly.

Recipe Tips From the Chef

• Make the syrup first, so it has enough time to cool.

• When pouring the syrup, the pastry should be hot, and the syrup should be at room temperature. If both syrup and the kunefe are hot, the dessert will lose its crispy texture.

• Chop the kadayif pastry into shorter strands before mixing it with butter.

• Coat the kadayif well with melted butter so it browns evenly.

• Press each layer firmly into the pan. This helps the kunefe hold together.

• Use unsalted stretchy cheese such as Hatay cheese, kunefe cheese, Dil Peyniri, or mozzarella.

• Cook over low heat after the pan warms up. High heat can burn the pastry before the cheese melts.

• Serve kunefe straight away. It is at its best while the cheese is still soft and stretchy.

Serving Suggestions

Kunafa is typically served either in the sahan pan or flipped onto a serving platter, garnished with ground pistachios.

Just like Capirotada - Mexican Bread Pudding, my favorite way to serve this traditional dessert is with a dollop of ice cream or clotted cream on top. Cut it up into wedges if you want to serve onto individual platters.

You can serve Kunafa with some extra syrup on the side in a little jug for guests if they want their dessert extra sweet.

Kunefe makes a lovely dessert after Urfa Kebab, Adana Kebab, Turkish Chicken Shish Kebab, Lamb Shish Kebab, Turkish Pide, or Lahmacun.

Storage and Reheating

How to Store Kunefe

Kunefe is best eaten fresh, while the pastry is crisp and the cheese is still soft.

If you have leftovers, let them cool completely. Place them in an airtight container and store them in the fridge for up to 3 days. The pastry will soften as it sits, but it will still taste good once reheated.

Can You Freeze Kunefe?

Yes, you can freeze kunefe for up to 3 months.

For the best texture, freeze it before adding the syrup. You can freeze it assembled and uncooked, or cooked without syrup. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge before cooking or reheating.

You can also freeze leftover syrup-soaked kunefe, but the pastry will be softer after reheating.

How to Reheat Kunefe

The best way to reheat kunefe is in the oven. Place it in a 350°F / 180°C oven for 8 to 10 minutes, or until warmed through and the cheese has softened.

You can also reheat it in a covered skillet over low heat for a few minutes.

The microwave works if you are in a hurry. Heat it for 20 to 30 seconds, but the pastry will not stay as crisp.

Make-Ahead Instructions

You can make the syrup ahead and keep it in a clean jar at room temperature for up to 1 month.

You can also assemble the kunefe without cooking it. Cover it tightly and keep it in the fridge for up to 2 days.

When you are ready to serve, cook the kunefe as directed and pour the cooled syrup over the hot pastry.

This is the best way to prepare kunefe ahead of time. The pastry stays crisp, the cheese melts beautifully, and the dessert tastes freshly made.

Recipe FAQs

Related Recipes

For more delicious traditional Turkish desserts why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Kunefe - Turkish Cheese Dessert as much as you enjoy eating it! 🙂