Κιουνεφέ

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A classic traditional dessert with kadaifi leaf, cheese, and plenty of pistachio. The cheese they use is peyniri. Eat it hot, plain or with a scoop of ice cream on top.

Ingredients

  • 500 gr kadaifi leaf
  • 150 g melted cow butter
  • 200 g mozzarella
  • 200 g cream cheese
  • 300 g sugar
  • 200 g of water
  • ½ κ γ mastic of Chios grated
  • Or lemon
  • 200 g grated pistachio

Directions

  1. We start with the syrup. Add the water, the sugar, half a lemon and the Chios mastic and let it boil. Turn it off and set it aside to cool.
  2. Open the leaf and cut the kadaifi with scissors or a knife into pieces. Put 2 g of grated pistachio in the kadaifi and mix.
  3. Mix the two cheeses very well.
  4. We open at 170The Celsius the oven in the air to be preheated
  5. We take our pan and grease the bottom with butter. Then put a quantity of butter with the brush and sprinkle the bottom with Aegina pistachio. Lay a kadaifi leaf on the bottom, press it well by hand to get the shape of the pan. Then pour butter with a brush on the sheet, and sprinkle with pistachio. Spread the cheese and repeat the process with the sheet.
  6. Press very well on the sheet, sprinkle with butter, and sprinkle again with pistachio. Bake for about half an hour, until golden brown.
  7. Once cooked, take it out of the oven and syrup our pan as it is hot, with the cold syrup.
  8. Serve hot with sprinkled pistachio.

 

  • The recipe is for 2 pans of 22 cm.
  • You can make Kiunefe without baking it, and put it in the freezer. When you need it, continue the process.

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