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Nutrition Facts
Serving Size 1 (239g) Recipe makes 8 servings The following items or measurements are not included below: rose water
Calories 497
Calories from Fat 229		(46%)
Amount Per Serving		%DV
	Total Fat 25.5g	39%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 337mg		14%
Potassium 166mg		4%
Total Carbohydrate 57.4g		19%
	Dietary Fiber 1.3g	5%
	Sugars 40.4g
Protein 11.8g		23%
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Kunefe (A Sweet Cheese Pastry made with Kadaifi)

Recipe #74792 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Nov 1, 2003

For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes.

SERVES 8 (change servings and units)

Ingredients

1/2 package shredded phyllo dough, also called kadafi
8 tablespoons melted butter
1 1/2 tablespoons milk
1/4 lb fresh buffalo mozzarella, grated
12 ounces ricotta cheese
1/2 cup ground pistachios
2 tablespoons confectioners' sugar
1/8 teaspoon grated fresh nutmeg
3 cups water
1 1/2 cups sugar
1 tablespoon lemon juice
3-5 drops rose water

Directions

1
Preheat oven to 375ºF.
2
Place kadafi in a food processor and chop up finely.
3
Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
4
Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
5
Top with the remaining shredded pastry.
6
Bake for 45 minutes.
7
Make a sugar syrup by boiling water with sugar and lemon juice.
8
Cook until reduced by a third and it becomes nice and thick.
9
Stir in rose water to taste.
10
When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
11
Serve hot.