Turkish Künefe with Shredded Phyllo, Sweet Cheese, Orange Blossom Syrup and Crushed Pistachios

Make the syrup first — it must be cold when it hits the hot künefe. Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 8-10 minutes until it thickens very slightly (it should coat a spoon lightly, not be thick like honey). Remove from heat and add orange blossom water. Pour into a bowl and cool completely in the refrigerator. This temperature contrast — hot pastry, cold syrup — is what makes the pastry stay crisp rather than going soggy.

Ingredients

• For the syrup (make first):
• 300g (1.5 cups) granulated sugar
• 200ml (3/4 cup + 2 tbsp) water
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• For the künefe:
• 400g (14 oz) kadayif dough (shredded wheat/phyllo — available at Middle Eastern or Turkish grocers; also called kataifi)
• 200g (7 tbsp) unsalted butter, melted and clarified
• 400g (14 oz) fresh unsalted cheese: ideally Turkish peynir (fresh stretchy cheese), akawi cheese, or fresh mozzarella mixed with unsalted ricotta (70/30 ratio)
• Pinch of salt (if using unsalted cheese)
• For serving:
• 100g (3/4 cup) raw pistachios, very finely ground (almost a powder)
• Thick cream (kaymak) or clotted cream, for serving alongside

Instructions

1. Make the syrup first — it must be cold when it hits the hot künefe. Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 8-10 minutes until it thickens very slightly (it should coat a spoon lightly, not be thick like honey). Remove from heat and add orange blossom water. Pour into a bowl and cool completely in the refrigerator. This temperature contrast — hot pastry, cold syrup — is what makes the pastry stay crisp rather than going soggy.
2. Prepare the cheese: if using mozzarella and ricotta, mix together with a pinch of salt. Grate the mozzarella coarsely. The cheese filling should be moist but not watery — pat dry with paper towels if needed. Do not use pre-shredded mozzarella (it contains anti-caking agents that prevent proper melting).
3. Work the kadayif: place the shredded dough in a large bowl. Pour the melted butter over it and work it through with your hands, separating every strand and coating them thoroughly. The dough should glisten and feel rich.
4. Build the künefe in a 24-26cm (10-inch) oven-safe skillet or individual small pans. Press half the buttered kadayif into a firm, even layer across the bottom and up the sides slightly — compact it with the palm of your hand.
5. Spread the cheese filling evenly over the kadayif layer, leaving a 1cm border. Do not overfill — the cheese should be about 1cm thick. Cover with the remaining kadayif, pressing firmly and evenly. The top layer should be flat and compact.
6. Cook on the stovetop: place the skillet over medium heat. Cook for 6-8 minutes until the bottom is deeply golden — lift an edge with a spatula to check. The bottom should be amber and crisp. Now comes the flip: place a large plate over the pan, hold firmly, and invert in one motion. Slide the künefe back into the pan golden-side up.
7. Cook the second side for 5-6 minutes until equally golden. The cheese inside should be completely melted and beginning to ooze at the edges.
8. The crucial syrup moment: the instant the künefe is done, remove from heat and pour the cold syrup over the hot pastry all at once. You will hear a dramatic hiss. The pastry soaks the syrup while maintaining its crunch — this is the whole art of künefe.
9. Shower generously with ground pistachios. Serve immediately, still sizzling, cut into wedges at the table, with a spoonful of cold kaymak or clotted cream alongside. Künefe is the dessert of Hatay province and a point of national pride — sweet, salty, crisp, melting, and deeply generous.