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    Cooking Gorgeous » Recipes » Turkish Recipes

    Kunefe (Kunafa) - Turkish Cheese Dessert

    Published: Mar 20, 2022 · Modified: Aug 3, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Kunefe (or Kunafa/Knafeh) is a heavenly Turkish / Middle Eastern Cheese Dessert made with kadaif pastry filled with cheese and soaked in syrup.

    This crispy and buttery cheese dessert is as popular as Baklava, Tulumba - Turkish Fried Dough Dessert, or Sekerpare (Turkish Semolina Cookies) but is much easier to make and ready in just 30 minutes.

    A slice of freshly made Kunefe - Turkish Cheese Dessert
    Jump to:
    • What is Kunafa?
    • Why This Recipe Works
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Kunefe (Kunafa) - Turkish Cheese Dessert

    Künefe is one of the most loved syrupy desserts in Turkish cuisine. You can eat it at almost every kebab restaurant around the country.

    And the best way to enjoy this cheese-stuffed sweet pastry is with a cup of Turkish tea while it is still warm and the cheese is still soft and stringy.

    What is Kunafa?

    Künefe or Kunafa is a very much loved traditional Middle Eastern dessert made with Kadaif pastry (shredded filo/phyllo pastry strands) filled with stringy cheese, baked, then drizzled with simple syrup and garnished with crushed pistachios.

    Same as Muhallebi - Mahalabia Dessert, Kadaif Dessert - Turkish Tel Kadayif, Ayva Tatlisi - Turkish Quince Dessert, and Gullac, this cheesy dessert was traditionally served during the fasting period called "Ramadan". However, it is a heavenly dessert you should consume at any time of the year.

    Kunefe is originated from Hatay (Antioch), Turkey’s south-eastern part, but also popular in Eastern Mediterranean and Middle Eastern countries. They all have their own variations of this delicious dessert with different names (Knafeh, Kunafa, or Kanahef) and recipes.

    kunefe dessert is garnished with pistachio nuts

    Why This Recipe Works

    • This authentic Turkish Kunefe dessert has a very well-balanced combination of cheese and sugar. 
    • Although this delicious cheesy Turkish dessert looks tricky to prepare, It is very easy to make it with step-by-step pictures and instructions.
    • All you need is 30 minutes and a few ingredients to make this delicious künefe dessert.
    • The leftovers would keep refrigerated for up to three days. If you want to keep them longer, you can freeze kunafa and keep them for up to 3 months.

    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.

    Ingredients needed for making kunefe

    What is Kadayif?

    Kadayif (or kataifi dough) is a shredded phyllo dough, pushed through a sieve to form delicate strands, which look like vermicelli. It is a popular ingredient in the Mediterranean and Middle Eastern countries, mainly for making desserts.

    You can find kadayif fresh or frozen in Turkish/Middle Eastern shops. Alternatively, you can buy it online from Amazon.

    What Cheese to Use?

    Kunafa is a dessert originally from the city of Hatay, so it’s best when you use the special Hatay cheese. However, it’s not possible for everyone. You can substitute it with fresh mozzarella cheese, dil peyniri, or any mild, unsalted stretchy cheese.

    • 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 - You can use either raw or roasted pistachio kernels (crushed/chopped) to top the kunafa. I prefer lightly toasting them for extra flavor.

    Step-by-Step Instructions

    Making this crispy, cheesy, and buttery kunefe recipe is very easy. However, to achieve the best results, you need to follow a few simple steps:

    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. 

    sugar and water ready to boil  in a pan

    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.

    Sugar is dissolved and turned into a syrup

    Cook the Kunefe

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

    kadaif is mixed with melted butter

    If using grape molasses, mix it with 10 grams of soft butter and generously butter the bottom of a sahan pan size of 23 cm ( 9" ) with half of the mixture.

    soft butter is spread to the bottom of the pan

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

    spread half of the kadayif on the pan

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

    the cheese cut in cubes and scattered on kadaif

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

    the rest of the kadaif is scattered on top of the cheese and pressed

    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.

    the kunefe is cooked until golden brown

    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.

    Driszzling sweet syrup on kunefe

    Top Tips From the Chef

    • 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.
    • If you want to make this famous dessert ahead, prepare the pastry with the cheese and keep it refrigerated for up to five days. You can also prepare the syrup up to a month in advance and keep it at room temperature until you are ready to cook your pastry. When ready to serve, cook the pastry as stated in the recipe and drizzle on the syrup.

    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 Homemade Turkish Ice Cream - Maras Dondurma, or Turkish Kaymak (Geymar) 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.

    Storage and Reheating Instructions

    Storage

    The best is to eat this crispy and buttery kunefe dessert freshly made, when still warm. However, if you manage to have any leftovers, you can keep them refrigerated for up to 3 days.

    To store the leftovers, allow them to cool completely before storing them to avoid condensation. Wrap the kunefe tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge.

    Reheating

    To reheat the leftover kunafa dessert, microwave it for 30 seconds. Heat for short intervals and check frequently to avoid overcooking.

    Alternatively, you can use your oven to reheat your leftover dessert. Simply place it in a 180° C (360° F) preheated oven for 10 minutes until it is warmed through and the cheese has softened.

    Recipe FAQs

    Can you make kunefe ahead?

    You can prepare the sweet syrup in advance and keep it for up to a few weeks at room temperature.
    You can also assemble the kadayif with cheese and keep it refrigerated for up to 2 days.

    Why drink milk with Kunefe?

    Drinking milk with kunefe is a Turkish tradition that complements the dessert's flavors.
    The coolness of the milk balances the sweetness and richness of kunefe, creating a delightful contrast.
    Additionally, milk can help soothe the palate and aid digestion after indulging in the dessert.
    While a customary practice, it's ultimately a matter of personal preference.

    Can I make Kunafa without a special pan?

    Yes, you can use a regular oven-safe baking dish or a skillet if you don't have a special kunefe pan. Just ensure that the dish is well-greased to prevent sticking.

    Related Recipes

    For more delicious traditional Turkish desserts why not try:

    • Revani - Turkish Semolina Cake
    • Easy Turkish Pistachio Baklava Recipe
    • Sekerpare (Turkish Semolina Cookies)
    • kazandibi dessert
      Kazandibi

    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 (Kunafa) dessert as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    a slice of Kunefe turkish cheese dessert

    Kunefe (Kunafa) - Turkish Cheese Dessert

    Ayla Clulee
    Kunefe (or Kunafa/Knafeh) is a heavenly Turkish / Middle Eastern Cheese Dessert made with kadaif pastry filled with cheese and soaked in syrup. 
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 6 portions
    Calories 678 kcal

    Equipment

    • 1 sahan
    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Saucepan

    Ingredients
     
     

    For the Syrup

    • 350 ml water
    • 300 g caster or granulated sugar
    • 3 drops of lemon juice

    For the Kunefe

    • 350 g kadaif pastry
    • 100 g unsalted melted butter
    • 150 g kunefe cheese (or mozarella)
    • 10 g unsalted soft butter
    • 1 teaspoon pekmez - grape molasses (optional)

    To Serve and Garnish

    • 2 tablespoon pistachio nuts (chopped)
    • 2 scoops ice cream or clotted cream (optional)

    Instructions
     

    Preparing the Syrup

    • For making the simple 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.

    Cooking the Kunefe

    • Roughly chop the kadaif pastry into small pieces and mix well with the melted butter.
    • If using molasses, mix it with 10 grams of soft butter and generously butter the bottom of the sahan pan with half of the mixture.
    • Scatter half of the kadaif pastry over 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 rest of the kadaif pastry and press it down until firm and even.
    • 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 chopped Pistachio nuts and serve immediately.

    Notes

    • Kunefe (or Kunafa/Knafeh) is usually served hot while the cheese is still soft and stringy.
    • 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.
    • Kunafa is a dessert originally from Hatay, so it’s best when you use the special cheese originally from this city.
    • The leftovers would keep refrigerated for up to three days. If you want to keep them longer, you can freeze kunafa and keep them for up to 3 months.
    • If you want to make this dessert ahead, prepare the pastry with the cheese and keep it refrigerated for up to five days. You can also prepare the syrup up to a month in advance and keep it at room temperature until you are ready to cook your pastry. 

    Nutrition

    Calories: 678kcalCarbohydrates: 107gProtein: 9gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 402mgPotassium: 144mgFiber: 1gSugar: 56gVitamin A: 731IUVitamin C: 6mgCalcium: 177mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Beth

      March 24, 2022 at 7:24 pm

      5 stars
      One of my favourite desserts. I never tried to make it at home but seems very easy with your instructions. On my list to do this weekend.

      Reply
    2. Rana

      May 15, 2022 at 9:52 am

      5 stars
      I just made this dessert following your instructions and it came out amazing!

      Reply
    3. Lima

      May 16, 2022 at 1:34 pm

      5 stars
      I have tried this at a Turkish restaurant, but have never made it myself. Yours looks mouthwatering!

      Reply
    4. Huma

      June 11, 2022 at 11:25 am

      5 stars
      This is such an easy dessert to make and is very tasty. Thanks for the great recipe.

      Reply
    5 from 5 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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