Kunefe With Cheese

Instructions

1. Step 1

   Combine the sugar, water, and lemon juice in the saucepan. Bring to a boil over medium heat, then reduce to low heat and simmer for 7 minutes without stirring.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Granulated Sugar, 10.0 ml Lemon Juice, 240.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat and leave it to cool to room temperature while assembling the pastry.

   Timer: 25 min (fixed)

   Cookware: saucepan

3. Step 3

   Preheat the oven to 200°C.

   Cookware: oven

4. Step 4

   Brush the bottom and sides of the baking pan with 1 ¼ tbsp (20 gr) butter.

   Ingredients used: 20.0 gr Butter

   Cookware: 30 cm round baking pan, pastry brush

5. Step 5

   Place the loosened kataifi in the mixing bowl and toss thoroughly with 6 ¾ tbsp (100 gr) butter until the strands are evenly coated.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Butter, 300.0 gr Kataifi Pastry

   Cookware: mixing bowl

6. Step 6

   Spread half of the buttered kataifi mixture across the prepared pan and press it into a compact, even layer.

   Cookware: 30 cm round baking pan

7. Step 7

   Distribute the cheese evenly over the pastry, keeping it away from the edge. Cover with the remaining buttered kataifi mixture and press the surface firmly.

   Ingredients used: 250.0 gr Mozzarella

   Cookware: 30 cm round baking pan

8. Step 8

   Bake at 200°C until the top and edges are deeply golden and crisp.

   Timer: 30 min (fixed)

   Cookware: 30 cm round baking pan, oven

9. Step 9

   Slowly pour the cooled syrup evenly over the hot kunefe. Let it stand until the syrup is absorbed.

   Timer: 10 min (fixed)

   Cookware: 30 cm round baking pan, saucepan

10. Step 10

    Scatter the pistachios over the surface and serve the kunefe warm.

    Ingredients used: 30.0 gr Pistachio

    Cookware: 30 cm round baking pan