For Syrup:
1 cups sugar
2 cups water
For Künefe:
500 gr phyllo dough, kadayif
300 gr unsalted, shredded mozzeralla cheese or any other white, stringy, unsalted cheese
1 cup butter (2 sticShred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small)
Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.In a round pan or a Pyrex dish, place half of the buttered kadayif and press with a spatula or your hands.Distribute the shredded, unsalted cheese evenly on top of the buttered kadayifh and press with a spatula or hands.Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
1 cups sugar
2 cups water
For Künefe:
500 gr phyllo dough, kadayif
300 gr unsalted, shredded mozzeralla cheese or any other white, stringy, unsalted cheese
1 cup butter (2 sticShred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small)
Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.In a round pan or a Pyrex dish, place half of the buttered kadayif and press with a spatula or your hands.Distribute the shredded, unsalted cheese evenly on top of the buttered kadayifh and press with a spatula or hands.Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
Heat the oven to 200 C. Place the künefe pan and bake for 30 minutes or until golden brown. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.
Serve hot immediately.
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