Künefe with Champagne-Cardamom Syrup - Turkish

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* Exported from MasterCook *

 

Künefe with Champagne-Cardamom

Syrup

 

Recipe By :Spice by Ana Sortun

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1/2 package shredded filo -- also called

kadafi

10 tablespoons melted butter

2 tablespoons milk

1/2 pound fresh buffalo mozzarella --

grated

1/8 teaspoon grated fresh nutmeg

1/2 cup whole green cardamom pods

2 bottles sparkling wine -- such as

prosecco

1/2 cup sugar

2 lemons -- zested, juiced, and

seeds removed

1/2 cup pistachios

8 tablespoons mascarpone cheese

 

1. Preheat oven to 375°F.

 

2. Place the filo in a food processor and chop finely.

 

3. Add the butter and milk to the filo and line an

8-inch-square heavy

baking dish with half of this mixture.

4. Mix the mozzarella cheese and nutmeg. Spread this

mixture onto the

shredded filo. Top with the

remaining shredded pastry mixture. Press the mixture

with your hands, so

that it becomes compressed.

5. Bake for 45 minutes in the oven.

6. Meanwhile, crush the cardamom by placing the pods

in a plastic bag and

pounding them lightly with a

rolling pin until the pods open and you see the black,

oily seeds.

7. Combine the crushed pods, champagne, and sugar in a

medium-large

saucepan. Bring to a boil on high

heat, stirring to dissolve the sugar.

8. Turn the heat down to low and simmer the mixture

for about 30 minutes,

until it is thick and syrupy and

is reduced by about 1/3 (so that you have 3 cups

left). Strain through a

fine sieve.

9. When the pastry comes out of the oven, ladle 2 cups

of the syrup,

little by little, over the künefe until it's

soaked.

10. Cut the künefe into slices and serve it

immediately while it is still

warm. Sprinkle each slice with

pistachios, spoon on a dollop of mascarpone cheese,

and let guests add the

remaining syrup if they want

more sweetness.

 

Serves 8.

 

 

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S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

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Per Serving (excluding unknown items): 213 Calories;

18g Fat (72.3%

calories from fat); 1g Protein; 15g Carbohydrate;

trace Dietary Fiber;

49mg Cholesterol; 153mg Sodium. Exchanges: 0 Lean

Meat; 0 Fruit; 0

Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Künefe is a dessert that is made with shredded

filo dough

(called kadafi) and filled with a sweet

cheese. It's baked

until golden and crispy and soaked in a sweet

syrup, often

scented with rose water.

I had tasted several different künefes in the

United

States, but I finally understood what is so

special about

this dessert when I ordered one at a meat

restaurant

called Hamdi, in Istanbul, next to the

Egyptian Baazar.

Hamdi's künefe was the best, sweet, caramely,

hot,

crunchy, toasted cheesecake I had ever tasted.

Hamdi used

just the right amount of syrup, and the künefe

was thin,

crisp, and golden brown, with a sweet cheese

center. In

Turkey, they serve künefe with kaymak--a cream

so thick

that you can practically cut it--made from

buffalo milk.

Maura Kilpatrick, who has been Oleana's pastry

chef from

the day we opened (and whose skills leave me

speechless),

makes this version of künefe. Maura flavors

the syrup with

a brilliant cardamom-spiked champagne, and she

tops the

warm, crispy cheesecake with a dollop of

mascarpone cheese

and crushed, toasted pistachios.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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