This is a classic dessert, which must be eaten warm immediately after it comes out of the oven. In Turkey, restaurants ask you to place your künefe order with the main course so the kitchen has plenty of time to prepare it before it is time to have the desert.
- Preparation Time 45 Minutes
- Cooking Time 20 Minutes
- Serves 4
Ingredients
- 125g sugar
- 1 tbsp lemon juice
- 250g tel kadayifi (fresh angel’s hair pastry + see note)
- 60g butter, plus extra for greasing
- 100g dil peyniri or mozzarella cheese
- 2 tbsp chopped pistachio nuts
Method
First make a light syrup. Bring the sugar and 12.4 cl water to the boil in a saucepan. Add the lemon juice and cook, uncovered, over medium heat for about 10 minutes. Leave to cool.
Lay the angel’s hair pastry strands between two damp cloths and leave for about 15 minutes to make them more pliable.
Preheat the oven to 200ºC (400ºF or Mark 6). Grease four small baking dishes about 12 cm in diameter, or four ovenproof dessert plates, with butter. Divide the pastry into eight equal piles and place one of them in each dish. Melt the 60g butter and, using a large brush, dot the four portions of pastry in the dishes with half the melted butter. Dice the cheese and sprinkle it over the pastry. Cover the cheese with the rest of the pastry strands, press down firmly and brush with the remaining butter.
Bake in the centre of the oven for about 20 minutes, until brown. Our the syrup over the hot desserts, leave to soak in for 30 seconds, then sprinkle with the chopped nuts and serve hot.
Note: Angel’s hair pastry, also known as Kataifi or kadaif pastry, is made by pouring a flour and water batter through a sieve onto a hot metal tray to produce long strands like shredded wheat.
