How to Make Pistachio Kunefe (Turkish recipe)

Ingredients

• 500 g Shredded Phyllo Dough (pre‑shredded kataifi, keep covered to prevent drying)
• 120 g Unsalted Butter (melted; use for greasing pan and drizzling on top)
• 150 g Fresh Pistachios (shelled, roughly chopped before grinding)
• 100 g Granulated Sugar (for sweetening the pistachio mixture)
• 150 g Granulated Sugar (for syrup) (to make a simple syrup)
• 100 ml Water (for syrup)
• 5 ml Rose Water (optional, adds floral aroma to syrup)

Instructions

1. Grease the Baking Pan

   Melt 30 g of butter (or ghee) and brush the bottom and sides of the circular baking pan evenly.

   Time: PT2M

2. Prepare the Shredded Phyllo

   If the shredded phyllo (kataifi) is clumped, gently fluff it with your fingers. Cut any excess so it fits the pan without over‑hanging.

   Time: PT3M

3. First Layer of Dough

   Press a generous layer of shredded phyllo into the greased pan, covering the bottom completely.

   Time: PT5M

4. Preheat the Oven

   Set the oven to 430 °F (220 °C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 430°F

5. Grind the Pistachios

   Place the pistachios in the food processor and pulse until finely ground but still slightly coarse.

   Time: PT3M

6. Sweeten the Pistachios

   Add 100 g granulated sugar to the ground pistachios and mix until evenly coated.

   Time: PT2M

7. Add Pistachio Layer

   Spread the sweetened pistachio mixture evenly over the first dough layer, then press gently to embed it.

   Time: PT3M

8. Second Layer of Dough

   Cover the pistachio layer with another generous layer of shredded phyllo, pressing down to seal.

   Time: PT5M

9. Drizzle Remaining Butter

   Melt the remaining 90 g butter (or ghee) and drizzle it evenly over the top layer.

   Time: PT2M

10. Bake the Kunafa

    Place the pan in the preheated oven and bake until the top is deep golden brown, about 30 minutes.

    Time: PT30M

    Temperature: 430°F

11. Prepare Simple Syrup

    While the kunafa bakes, combine 150 g sugar and 100 ml water in a saucepan. Bring to a boil, then simmer 3‑4 minutes until slightly thickened. Add rose water if using, then remove from heat.

    Time: PT5M

12. Finish with Syrup and Garnish

    When the kunafa is hot out of the oven, drizzle the warm syrup evenly over the surface, then sprinkle chopped pistachios on top for garnish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g