Kadayif with cheese is a popular dessert in the Mediterranean, mostly in the Middle East and in Turkey. It is my favourite way of preparing Kadayif, my kids and husband love when I make this! In different parts they use different cheeses, some may use akkawi cheese while others use unsalted cheese. I use bocconcini balls for this as it is unsalted and stretchy, I also combine it with ricotta only because we like ricotta in this, you can omit the ricotta and use only the cheese, just use more of it.
This kunefe is made with kadayif or kataifi shredded filo dough, other kunefe is made with semolina. Usually when you buy it at the bakery it is thinner and so amazing, I stuff mine with added ricotta which makes it thicker than usual, but we like it like that haha!
First off make the syrup ahead of time, allow to cool to room temp and then you can start on making the kunefe. Something to always remember when making baklava or kadayif, one has to be hot and the other cold, both syrup and filo cannot be hot or cold.
Syrup
- 4 cups sugar
- 2 and 1/2 cups water
Bring to boil for 3-5 mins until thickened. Add juice from half a lemon. Remove from heat, and allow to cool down.
What you will need:
- 2 pkg shredded filo (kataifi)
- 1 lb fresh ricotta
- 1/2 lb sweet cheese or bocconcini balls
- 1 stick unsalted butter
- 1 stick salted butter
- 1/4 cup extra light olive oil
I use a 15×11 pan for this, any large pan will do.
Melt butter, and add olive oil. Thaw out the shredded filo, and cut it all up to make it even more shredded.
Combine ricotta with grated sweet cheese or grated bocconcini, combine with ricotta in a large bowl.
In a another large bowl, combine one package of the shredded kataifi with 1/2 cup of the melted butter mixture, mix well so that all the shredded filo gets touched by the melted butter.
Lay that half of the kataifi in a greased baking pan and spread ricotta filling flat evenly across the kataifi.
Prepare the other package of shredded filo the same way you did for the bottom layer and lay across the layer of cheese covering it well.
Bake at 350 for 45 mins or until golden brown.
The time vary’s if you like your kataifi very brown or light.
Pour over ready made cooled syrup over hot out of the oven kunefe.
Cut into squares, sprinkle ground pistachios if you like when serving. Enjoy!
For everyone else that reads this receipe i just wanted to say that this dessert not only it looks good but it was veryyyyyyyyy tasty…Im proud to say i had the great chance to try it straight from the chef herself…Got to admit i was scared of the idea of riccota cheese in there but once i tried it..all i could think was how come i never had this before.I tried making it but it wasnt as good as yours.Practice makes better though.Thanks again for sharing this recepies with us.Greatly appreciated.