Künefe recipe: crisp shredded pastry with melted cheese and syrup
Künefe is the Turkish dessert that makes people stop talking. Fine strands of kadayıf (shredded pastry) are soaked in butter, packed around a layer of unsalted cheese, cooked until crisp and golden, then drenched in syrup and brought to the table so hot the cheese stretches as you cut it. It is sweet, salty, crunchy and soft all at once.
Related to the knafeh of the Levant, the Turkish version belongs to Hatay, the province around Antakya on the Syrian border, where it is cooked to order in small round pans. Turkey’s official tourism site lists it among the specialities of Hatay’s cuisine.
What is künefe?
Künefe is a hot dessert, never made ahead. In Turkey it is ordered after a kebab dinner, often from the same grill restaurant, and arrives in its own round metal dish with a scatter of pistachios and sometimes a spoonful of kaymak (clotted cream) on top.
The cheese
Hatay künefe uses a special fresh, unsalted cheese that melts and stretches without going oily. Outside Turkey it can be hard to find, so a mix of fresh mozzarella and a little ricotta or unsalted curd cheese is the usual substitute. Turkish grocers in London often sell künefe cheese and kadayıf side by side in the chiller.
Künefe and kadayıf
Kadayıf is the name of the pastry itself, thin strands of batter dried on a hot plate, and also of desserts made with it, such as tel kadayıf with walnuts. Künefe is the cheese-filled version.
Ingredients
Serves 4 (one 22–24cm pan, or two 16–18cm pans).
For the syrup
- 200g granulated sugar
- 150ml water
- 1 tsp lemon juice
For the künefe
- 250g kadayıf (shredded pastry), defrosted if frozen
- 100g unsalted butter or ghee, melted
- 250g unsalted künefe cheese, or 200g fresh mozzarella plus 50g ricotta
To serve
- 2 tbsp finely ground pistachios
- Kaymak, clotted cream or vanilla ice cream (optional)
How to make künefe
1. Make the syrup
Dissolve the sugar in the water over a medium heat, then simmer for 6–8 minutes until slightly syrupy. Add the lemon juice and leave to cool to room temperature.
2. Prepare the cheese
If using mozzarella, slice it, press between kitchen paper for 10 minutes to remove moisture, then tear into small pieces and mix with the ricotta. If using künefe cheese that is salted, soak it in cold water for 1 hour, changing the water twice, then grate or slice thinly.
3. Butter the kadayıf
Pull the kadayıf apart with your fingers and chop it into roughly 2cm lengths with scissors or a knife. Pour over about three-quarters of the melted butter and rub it through with your hands so every strand is coated.
4. Assemble
Brush the pan with the remaining butter. Press half the kadayıf firmly into the base, leaving a 1cm border at the edge. Spread the cheese over in an even layer, keeping it off the rim. Cover with the rest of the kadayıf and press down hard with your palm.
5. Cook until golden
Cook on the hob over a medium-low heat for 6–8 minutes, turning the pan now and then, until the base is deep golden. Slide it onto a plate, invert the pan over it, flip back and cook the other side for 5–6 minutes. Or bake at 200°C (180°C fan) for 20–25 minutes, until golden underneath and on top.
6. Syrup and serve
Pour the cooled syrup evenly over the hot künefe; it will hiss and soak in quickly. Scatter with pistachios, cut into wedges and serve at once, with kaymak or ice cream if you like.
Watch: how to make künefe
This video shows how firmly to pack the kadayıf and how to flip the pan safely.
Tips for the best künefe
- Press the kadayıf down hard. Loose strands burn and fall apart; a compact layer turns into one crisp crust.
- Keep the heat at medium-low and be patient. Too hot and the pastry burns before the cheese melts.
- Use cool syrup on hot künefe so it stays crisp. Hot syrup on hot pastry makes it soggy.
- Dry the cheese well. Watery mozzarella steams the pastry from the inside.
- Assemble ahead if you like, but cook and serve straight away. Künefe is never good reheated.
What to serve with künefe
Künefe is a finish to a grill dinner. Serve it after Adana kebab or tavuk şiş, and pour small cups of Turkish coffee or glasses of tea alongside. If you want a second sweet, baklava can be made the day before.
Where to eat künefe in London
Many Turkish grills and dessert cafés in London make künefe to order. Browse our desserts and baklava listings, and see our late-night Turkish food guide for places to get a hot one after dinner.
- Hafız Mustafa 1864 Knightsbridge – Turkish desserts & baklava in Knightsbridge
- Pera Artisan Patisserie – Turkish bakery & börek in Harringay & Green Lanes
- Ayintap Pastanesi – Turkish bakery & börek in Edmonton
- Kahve Dünyası Piccadilly – Turkish desserts & baklava in Soho & West End
- AntepHan Baklava & Künefe – Turkish desserts & baklava in Enfield
- Mehmet Efendi 1953 Whitechapel – Turkish desserts & baklava in Whitechapel
See all 15 Desserts & Baklava places in London
Künefe FAQs
What cheese is used in künefe?
Traditionally a fresh, unsalted cheese from Hatay that melts and stretches. Fresh mozzarella, well drained and mixed with a little ricotta, is the closest easy substitute.
What is the difference between künefe and kunafa?
They are close relatives. Künefe is the Turkish name and usually means the Hatay style made with kadayıf strands and unsalted cheese, cooked in small round pans. Arabic kunafa or knafeh has many versions, some made with semolina dough instead of strands.
Can I make künefe ahead of time?
You can assemble it a few hours ahead and keep it covered in the fridge, but cook it just before serving. The appeal is the hot, molten cheese and crisp pastry.
Where can I buy kadayıf in London?
Turkish grocers stock it fresh or frozen, usually near the yufka and filo. See our guide to Turkish grocers in London.
Photo: Basak, CC BY-SA 4.0, via Wikimedia Commons.
