Kunafeh Turkish dessert (middle Eastern sweet pastry cheese). Kunafeh, also spelt varyingly as kanafeh and knafe, is a Middle Eastern sweet made from shredded filo pastry (called Kataifi/Qatayfi pastry) stuffed with delicious gooey cheese drenched in scented sugar syrup. Kanafeh (Arabic: كُنافة ‎, [kʊˈnaːfa] (), Levantine:) (also numerous alternative spellings) is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. Knafeh is a dessert popular all throughout the middle east, so we headed over to Levant Restaurant where head chef Haifa Zeitoun showed us how to make it.

Ingredients of Kunafeh Turkish dessert (middle Eastern sweet pastry cheese)

1. It’s 4 cups of granulated sugar.
2. Prepare 2 cups of water 500ml.
3. You need 1 tsp of lemon juice 5ml.
4. It’s Half of kg phyllo dough Shredded (special kunafeh dough).
5. You need Half of kg mozrella cheese.
6. It’s 1 of and half cup butter melted.
7. You need 600 ml of double thick cream.
8. You need of Mix nuts for sprinkle.

Kanafeh pastry comes in three types: Khishnah (rough) – Crust made from long thin noodle threads Kunefe also known as kunafa is one of the heavenly Turkish desserts made with syrup. It is made with cheese and shredded Kadayif noodles soaked in sweet syrup. If you find Turkish kadayif dessert or Turkish Baklava too sweet, you must absolutely try this sweet cheese pastry. Kunafeh Middle Eastern Kunafeh topped with pistachios.

Kunafeh Turkish dessert (middle Eastern sweet pastry cheese) step by step

1. For the simple sugar syrup Step 1 Mix the sugar, water, and lemon juice together in a pot. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and set aside to cool completely..
2. Step 2 Pre heat the oven.
3. Step 3 Make sure to thaw the shredded phyllo dough before using. Transfer it to a large bowl, then using your hands, begin pulling the strands apart, breaking them into smaller and smaller pieces until the dough is completely shredded..
4. Pour the melted butter(if using) over the shredded phyllo and mix in with your hands until butter evenly distributed. It is best to use a pair of latex gloves so your hands stays clean 😊.
5. Spread half the dough in a large pyrex dish. Press firmly into the pan..
6. Spread the cheese and cream over top of the dough, leaving at least an inch of space around the edges Cover the cheese and cream with the remaining dough, making sure to cover the edges first to seal the cheese and cream and prevent it from leaking during baking. Press in firmly..
7. Bake in the preheated oven for 15 minutes. Once baked, remove from the oven and carefully flip over onto a serving tray or plate. Gently lift the baking pan away from the knafeh.
8. Spoon the cooled simple syrup over the knafeh, then gently pour the remaining syrup over top. Adjust the amount of simple syrup you use to suit your tastes. Decorate with crushed pistachios and serve warm. Knafeh is best the day it’s made, but leftovers will keep well in the fridge for up to 3 days, just warm them up for 10 – 20 seconds in the microwave before serving..

Sweet, rich, crunchy and creamy, Kunafeh or Knafeh can be found in regions that used to be occupied by the Ottoman Empire. This sweet pastry is the Middle Eastern version of the cheese cake. Kunafeh is made of semolina dough and thin noodle-like phyllo pastry. Kunefe is a pretty niche dessert, even though it's been gaining popularity on Instagram, particularly with Turkish and Middle Eastern accounts. Sure, that cheese pull makes it eye-catching, but I.