Antakya Künefe with Pistachios

Ingredients

• 250g (9 oz) kadayıf pastry 250g (9 oz) kadayıf pastry
• 200g (7 oz) mozzarella cheese or hatay peyniri 200g (7 oz) mozzarella cheese or hatay peyniri
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1/2 cup (60g) crushed pistachios 1/2 cup (60g) crushed pistachios

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 15g (9g saturated)
• Carbohydrates: 45g (30g sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the water, sugar, lemon juice, and orange blossom water. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, then remove from heat and set aside to cool.
3. 3.
   Place the kadayıf pastry in a large bowl and separate the strands with your fingers.
4. 4.
   Grease a round baking dish with butter. Spread half of the kadayıf pastry evenly on the bottom of the dish.
5. 5.
   Slice the mozzarella cheese or hatay peyniri into thin strips and arrange them on top of the kadayıf pastry.
6. 6.
   Cover the cheese with the remaining kadayıf pastry, pressing gently to create an even layer.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the künefe turns golden brown and crispy.
8. 8.
   Remove the künefe from the oven and pour the cooled syrup evenly over the top.
9. 9.
   Allow the künefe to rest for 5 minutes to absorb the syrup.
10. 10.
    Sprinkle the crushed pistachios over the künefe.
11. 11.
    Serve warm and enjoy the delightful combination of textures and flavors.

Treat your ingredients with care...

• Kadayıf pastry — Make sure to separate the strands of the pastry well to achieve a crispy texture.
• Hatay peyniri — If using hatay peyniri, it is important to slice it thinly to ensure even melting and distribution throughout the künefe.

Tips & Tricks

• For an extra touch of indulgence, serve the künefe with a scoop of vanilla ice cream.
• If you prefer a less sweet künefe, reduce the amount of sugar in the syrup according to your taste.
• To achieve a perfectly crispy künefe, make sure the oven is preheated and bake it until it turns golden brown.

Serving advice

Serve the Antakya Künefe warm, allowing the cheese to ooze out and the syrup to soak into the pastry. It is traditionally enjoyed as a dessert after a delicious Turkish meal.

Presentation advice

Present the Antakya Künefe on a decorative plate, allowing the golden color of the pastry and the vibrant green of the pistachios to shine through. Drizzle some extra syrup on top for an enticing presentation.