1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
1 stick unsalted butter (125 gr = 8 tbsp = 1/2 cup), melted
2 tbsp milk
200 gr Feta cheese, unsalted - Soak in water and drain 3-4 times within 24 hours, then puree with the blender or press with a fork. You may also use unsalted Mozzarella cheese instead of Feta cheese.
1 1/2 cups water
1 1/2 cups sugar
1 tbsp lemon juice
1 tbsp Grape Molasses + 2 tbsp butter, room temperature
23 cm (9 inch) pie plate (if you like thinner Kunefe, you may use a larger dish)
To prepare the syrup; place the water and sugar in a medium sized pot. Bring to a boil and continue boiling for 5 minutes. Then simmer for about 15 minutes and turn the heat off. Add lemon juice and put aside.
Put half the package of Shredded Dough in the food processor and pulse a few times. Brush the inside of the Pyrex dish with the butter and Grape Molasses mixture. Place half of the shredded dough evenly and press on them with your palm (picture). Drizzle half of the butter&milk mixture with the brush. Spread the cheese on top evenly (picture). Then spread the second half of the shredded dough. Drizzle the rest of the butter all over the top with the brush.
Preheat the oven to 375 F (190 C)*. Place the dish on the middle rack. When the top takes a light golden colour take it out of the oven. Then slide it on a plate. Brush the dish again with butter and Grape Molasses. Turn it upside down and bake the other side until it's light golden brown. Immediately pour the lukewarm syrup all over evenly.
Serve this traditional Turkish Kunefe dessert while still hot with a dollop of Turkish Kaymak** and sprinkle ground pistachios all over the top.
* If you like you can cook Kunefe over the stove over medium heat in a large pan.
** President Choice (Loblaws in Toronto) brand name has double cream (40%) in a small plastic container. It is not Turkish Kaymak but it is delicious:)
- Spinach Soup with Cream, Elbesan Kebab, Pilaf with Sweet Peas, Shepherd's Salad and Swiss Chard Log Borek.