in

Kadayif Künefe with Kaymak

5 from 7 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people

Ingredients
 

  • 350 g Kadayif (angel hair)
  • 800 ml Water
  • 500 g Sugar
  • 0,5 Pc. Lemon
  • 400 g Butter
  • 1,5 Pc. Mozzarella
  • 250 g Kaymak
  • 1 cups Whipped cream
  • 1 packet Cream stiffener
  • 1 packet Vanilla sugar

Instructions
 

  • Let the sugar and water boil down in a saucepan for 40 minutes until a syrup is formed. In the last 5 minutes, add the juice and the remaining squeezed out.
  • Melt the butter in a saucepan.
  • Pluck the strands of dough until there are no more lumps. Gently mix 10 tablespoons of the butter with your hands without forming a dough.
  • Grease a kadayif tin generously with butter and distribute about half of the strands of dough in it. Press the threads flat with a second mold, layer the finely grated mozzarella, press it flat too, put the rest of the threads on top and press flat again.
  • Fry the kadayifs over medium heat (preferably on the gas stove) on both sides until they are golden brown.
  • Finally, as required, distribute the sugar syrup over the kadayifs.
  • For the mascarpone cream, whip the cream with the cream stiffener until stiff and mix with vanilla sugar and Kaymak.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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