Künefe

Posted on Jul 26, 2010 in Desserts | 0 comments

INGREDIENTS (6-8 servings, depending on size)

• 1/4kgr sheet kataifi pastry
• 150gr cream cheese
• 100gr myzithra
• 150gr butter purified
• (a bit of sour cream or evaporated milk – optional)

Ingredients for dusting

• 1 cup pistachio lightly toasted and roughly chopped

INGREDIENTS For the syrup

• 200gr sugar
• 200gr glucose
• 250ml water
• peel of a lemon or orange
• 1 cinnamon stick

METHOD

1. Melt 100gr of butter and place in large deep metal bowl.
2. Sting the kataifi pastry and cut into pieces of 2cm-3cmand place it into the melted butter.
3. Mix gently with your fingers until it gets wet with butter.
4. Take a rectangular or square baking pan about 20cm-25cmcm, and put half kataifi pastry at the bottom of the pan and press gently with your hands to evenly paved. The layers should be thin.
5. Beat the cream cheese in a blender with the 50gr butter that have left, add the cream cheese and stir to make a uniform mixture.
6. Spread the mixture over the kataifi using the underside of a spoon diving into the water so does not stick to the cheese.
7. You can put the kataifi in the freezer for 15′-30′ in order to freeze the butter so you can more easily pave the cheese.
8. Continue with a layer with the remaining kataifi and bake at 170oC, for 35′ or until kataifi gets slightly golden color.
9. Leave Künefe to cool a little bit and prepare the syrup.
10. Place in deep pot the water with sugar and when it boils, add the glucose.
11. Once a drop is standing the syrup is tied up and you can pour over the Künefe and let it drink the syrup.
12. Cut into pieces and sprinkle with pistachios and serve warm or accompanied by white ice cream.