Crispy Cheese Künefe with Pistachio & Syrup
Shredded phyllo crisped in butter with warm melted cheese, drizzled in hot honey-citrus syrup and topped with crushed pistachios. Grabby, crunchy, and ready in 12 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 cups shredded phyllo dough (kataifi)
- 5 tbsp unsalted butter, melted
- 1.5 cups mozzarella cheese, shredded
- ½ cup honey
- 2 tbsp lemon juice
- ½ cup roasted pistachios, crushed
- 1 tbsp orange blossom water (optional but recommended)
Instructions
- 1
Heat butter in a 10-inch nonstick skillet over medium-high until it foams, about 90 seconds.
- 2
Add shredded phyllo and stir constantly until edges turn deep golden brown, 4–5 minutes.
- 3
Scatter mozzarella over phyllo and press gently to compact. Cover and let cheese melt, 2 minutes.
- 4
While cheese melts, combine honey, lemon juice, and orange blossom water in a small pot over low heat.
- 5
Pour warm syrup over the künefe and immediately top with crushed pistachios.
- 6
Serve hot, cutting into wedges with a sharp knife or pizza cutter.
Tools you’ll need
- 10-inch nonstick skillet
- small pot
- wooden spoon
- sharp knife or pizza cutter
- measuring cups and spoons
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