Shredded Filo Dough with Cheese (Kunefe)


  • 32 ounces (4 cups) quality feta cheese or unsalted ricotta cheese
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 tbsp rose water
  • 1 cup pistachio nuts, finely ground
    • 3 cups cold water
    • 3 cups sugar
    • 2 tbsp lemon juice

How to make Shredded Filo Dough with Cheese (Kunefe)

  1. Cut the cheese into 1-inch cubes and soak them in a bowl of hot water for about 2 hours, changing the water frequently.
  2. Refrigerate the soaking cheese overnight so all of the salt leaches out.
  3. Mix the cheese, milk, and heavy cream together well.
  4. Heat the oven to 375 °F / 180 °C.
  5. To make the syrup, combine the water with the sugar.
  6. Boil the mixture for 5 minutes, then lower the heat and simmer, uncovered, for about 15 minutes.
  7. The syrup is ready when it is light yellow, and when a small spoonful dropped onto a wooden surface and cooled is tacky.
  8. Stir the lemon juice into the syrup and let it cool.
  9. Brush the inside of a 10x15x2-inch baking pan all over with a little of the clarified butter.
  10. Separate the shredded dough in half by holding it upright and pulling it apart.
  11. Spread half the dough evenly in the pan.
  12. Dip a wide pastry brush into the butter and use it to drizzle half the remaining clarified butter over the dough.
  13. Once you have placed half of the shredded filo dough in the baking pan and drizzled it with butter, spread the mixture over it evenly.
  14. Place the other half of the shredded dough over the walnuts and gently press down all over.
  15. Drizzle the remaining butter over the dough.
  16. Bake the dessert in the center of the oven for 35 minutes, or until it’s light golden.
  17. Remove the pastry from the oven, pour the rose water and syrup over it, and sprinkle it with ground pistachio nuts.
  18. Serve warm or hot.
  19. ENJOY!

Leave a Reply

Your email address will not be published. Required fields are marked *