Crispy Künefe with Hot Honey & Pistachios
Shredded phyllo crisped in butter until golden, layered with stretchy cheese, then drowned in warm honey and topped with crushed pistachios. Salty, sweet, crunchy, addictive—ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 4 tbsp unsalted butter
- 1.5 cups shredded phyllo dough (kataifi)
- 1 cup mozzarella cheese, shredded
- ½ cup honey
- ¼ cup roasted salted pistachios, crushed
- 1 tbsp lemon juice
- ¼ tsp vanilla extract
Instructions
- 1
Heat butter in a 10-inch nonstick skillet over medium-high until foaming, ~90 seconds.
- 2
Add shredded phyllo in a loose nest, pressing gently to form a round cake. Cook without stirring until golden brown, ~4 minutes.
- 3
Scatter mozzarella evenly over the phyllo, cover with foil, and cook until cheese melts, ~2 minutes.
- 4
Warm honey with lemon juice and vanilla in a small bowl. Pour over the künefe just before serving.
- 5
Slide onto a plate, top with crushed pistachios, and serve warm.
Tools you’ll need
- 10-inch nonstick skillet
- small bowl
- foil or lid
- spatula
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