4 Serves
64 Mins
Prepare the sugar syrup by boiling sugar and water in a saucepan, then finish with a squeeze of lemon juice and set aside to cool.
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TurkishVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
365 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
421 mg / 1,250 mgPotassium
349 mg / 4,700 mgSodium
1038 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Shred the Kataifi dough and toss it with melted unsalted butter in a large bowl until evenly coated.
Press half of the buttered dough into the Künefe pan, then layer with shredded unsalted mozzarella cheese, and top with the remaining dough.
Cook the Künefe over medium heat on the stove, rotating frequently until the bottom is golden brown, then carefully flip to brown the other side.
Pour the cooled sugar syrup over the hot pastry, garnish with crushed pistachios, and serve immediately with a side of clotted cream.
3
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g
Italian