The new way preparing recipe Kunafeh Turkish dessert middle Eastern sweet pastry cheese with 8 ingredients and 8 stages of easy cooking, which is very easy.
Without fail cooking ultimate Kunafeh Turkish dessert (middle Eastern sweet pastry cheese) easy, fast, practical.
Good Afternoon mother, now you can prepare recipe Kunafeh Turkish dessert (middle Eastern sweet pastry cheese) with 8 ingredients and 8 steps. Next this is how to prepare, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking Kunafeh Turkish dessert (middle Eastern sweet pastry cheese).
Ingredients for Kunafeh Turkish dessert (middle Eastern sweet pastry cheese)
Needed 4 cups : granulated sugar.
Prepare 2 cups : water 500ml.
Prepare 1 tsp : lemon juice 5ml.
Prepare Half : kg phyllo dough Shredded (special kunafeh dough).
Prepare Half : kg mozrella cheese.
Prepare 1 : and half cup butter melted.
Prepare 600 ml : double thick cream.
Needed : Mix nuts for sprinkle.
If all main ingredients Kunafeh Turkish dessert (middle Eastern sweet pastry cheese) it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Process Cooking Kunafeh Turkish dessert (middle Eastern sweet pastry cheese)
For the simple sugar syrup Step 1 Mix the sugar, water, and lemon juice together in a pot. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and set aside to cool completely..
Step 2 Pre heat the oven.
Step 3 Make sure to thaw the shredded phyllo dough before using. Transfer it to a large bowl, then using your hands, begin pulling the strands apart, breaking them into smaller and smaller pieces until the dough is completely shredded..
Pour the melted butter(if using) over the shredded phyllo and mix in with your hands until butter evenly distributed. It is best to use a pair of latex gloves so your hands stays clean 😊.
Spread half the dough in a large pyrex dish. Press firmly into the pan..
Spread the cheese and cream over top of the dough, leaving at least an inch of space around the edges Cover the cheese and cream with the remaining dough, making sure to cover the edges first to seal the cheese and cream and prevent it from leaking during baking. Press in firmly..
Bake in the preheated oven for 15 minutes. Once baked, remove from the oven and carefully flip over onto a serving tray or plate. Gently lift the baking pan away from the knafeh.
Spoon the cooled simple syrup over the knafeh, then gently pour the remaining syrup over top. Adjust the amount of simple syrup you use to suit your tastes. Decorate with crushed pistachios and serve warm. Knafeh is best the day it’s made, but leftovers will keep well in the fridge for up to 3 days, just warm them up for 10 - 20 seconds in the microwave before serving..
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