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Peynirli Künefe (Turkish Cheesecake)

Peynirli Künefe (Turkish Cheesecake) is a traditional Turkish recipe for a classic dessert of cheese and pistachios baked between two layers of shredded filo pastry and finished with syrup. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Cheesecake (Peynirli Künefe).

prep time

25 minutes

cook time

40 minutes

Total Time:

65 minutes

Additional Time:

(+cooling and chilling)

Serves:

8

Rating: 4.5 star rating

Tags : Vegetarian RecipesDessert RecipesCheese RecipesBaking RecipesCake RecipesTurkey Recipes



This is a classic Turkish dessert of two layers of kadaif (shredded filo pastry) with a cheese and pistachio nut filling that's cooked on the hob and finished with sugar syrup. The traditional cheese to use is Künefe peyniri a Turkish cheese made of cow milk, goat milk, or a combination. You can use my home-made ricotta cheese recipe to prepare your own.

Ingredients:

550g (6 cups) kadayif (made from shredded yufka or filo dough)
400g (2 cups) simple syrup water (equal parts sugar and water, simmered on low heat to form a thick syrup)
200g (2 cups) unsalted pistachios (shelled & chopped)
750g (3 cups) Urfa peynir (substitute a moist, crumbly ricotta cheese)
2 tbsp oil
4 tbsp butter (for greasing the pans)

Method:

Take two shallow 30cm (12 in) diameter shallow round metal pans with 2 tbsp butter each.

Fill on of the pans with half the kadayif then compact by pressing down gently.

Sprinkle the chopped pecan nuts over the kadayif (reserve some for garnish). Press down gently then evenly crumble the cheese on top.

Spread over the remaining kadayif and press down gently. Drizzle the oil over the top.

Set over an open flame and cook until coloured a light brown on the base (about 15 minutes). Remove the künefe then carefully sit the second pan on the top and flip it over. Return to the heat and cook the raw side until lightly browned (about 10 minutes).

Take off the top pan and pour over the syrup. Bring to a simmer then cook for a few seconds. Take off the heat and allow to cool slightly.

Serve warm, garnished with the reserved pistachios and accompanied with cream or clotted cream.