5 from 2 votes
Prep Time 40 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 296 kcal


For the Serbet (syrup):

  • 200 ml Water
  • 200 g Sugar
  • 1 tsp Lemon juice

For the kafayif (angel hair):

  • 250 g Kadayif (angel hair)
  • 150 g Butter
  • 2 tbsp Grape syrup
  • 125 g Mozzarella

To decorate:

  • 250 g Kaymak (Turkish Cream)
  • 20 g Pistachios
  • 100 g Raspberries
  • Gold powder for dusting



  • Fill a saucepan with water, sugar and lemon juice, boil for 10 minutes and then chill in the refrigerator.


  • Melt the butter, cut the kadayif into small pieces and pluck it with your hands so that it does not have any lumps. Add the melted butter and mix in the kadayif evenly.
  • Mix the butter with the grape syrup well and brush a muffin tin with it. Then cut the mozzarella into thin slices.
  • Pour the first layer of kadayif into the mold and press on. Place a slice of mozzarella in the middle and cover with kadayif. Press again.
  • Bake in a preheated oven to 220 ° for 12 minutes until golden brown. Take out of the oven and drizzle with syrup while it is still very hot.
  • Place the hot künefe on the plate and decorate with Kaymak raspberries.


Serving: 100gCalories: 296kcalCarbohydrates: 11.6gProtein: 4.9gFat: 25.8g
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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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