Peynirli Kunefe (sweet Shredded Pastry With Cheese) Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
PEYNIRLI KUNEFE, SWEET SHREDDED PASTRY W/ CHEESE
INGREDIENTS
2 1/4 cup: Sugar,
1 1/2 cup: Water,
2 tsp: Lemon,
1 lbs: Kadayif, shredded pastry
1 cup: Butter or margarine,
1 2/3 cup: White cheese, un- salted
Directions:
Combine sugar and water in a saucepan. Stir over low heat until sugar
is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil
for 1 minute. Set aside. Combine kadaylf shreds and melted butter in
a pan. Break kadaylf shreds in butter blending well with tips of
fingers. Divide into half. Spread one half in a slightly greased
baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread
cheese over kadaylf shreds. Repeat the same with the remaining half,
pressing firmly this time. Bake in a moderate oven for 30 minutes or
until golden brown. Remove from oven. Let stand for 2 minutes. Pour
warm syrup over. Cover and let stand until syrup is absorbed. Cut
into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve
warm. Makes 12 servings. Nutritive Value (Approx. per serving) Energy
........: 516 cal Sodium ..........: 72 mg Protein .......: 10.0
g Vitamin A .......: 334 iu Fat ...........: 22.4 g Thiamin (Bl)
....: 0.04 mg Carbohydrate ..: 68.8 g Riboflavin (B2)..: 0.03 mg
Calcium .......: 117 mg Niacin ..........: 0.71 mg Iron
..........: 0.58 mg Vitamin C .......: - mg Phosphorus ....: 158
mg Zinc ..........: 1 mg Cholesterol .....: 7 mg Regional
characteristics: This form of kadayif is usually served warm
following a full meal. Cottage, Ricotta or cream cheese can be
substituted for cheese.
Submitted By SAM LEFKOWITZ On 06-27-95
Source from luhu.jp
is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil
for 1 minute. Set aside. Combine kadaylf shreds and melted butter in
a pan. Break kadaylf shreds in butter blending well with tips of
fingers. Divide into half. Spread one half in a slightly greased
baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread
cheese over kadaylf shreds. Repeat the same with the remaining half,
pressing firmly this time. Bake in a moderate oven for 30 minutes or
until golden brown. Remove from oven. Let stand for 2 minutes. Pour
warm syrup over. Cover and let stand until syrup is absorbed. Cut
into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve
warm. Makes 12 servings. Nutritive Value (Approx. per serving) Energy
........: 516 cal Sodium ..........: 72 mg Protein .......: 10.0
g Vitamin A .......: 334 iu Fat ...........: 22.4 g Thiamin (Bl)
....: 0.04 mg Carbohydrate ..: 68.8 g Riboflavin (B2)..: 0.03 mg
Calcium .......: 117 mg Niacin ..........: 0.71 mg Iron
..........: 0.58 mg Vitamin C .......: - mg Phosphorus ....: 158
mg Zinc ..........: 1 mg Cholesterol .....: 7 mg Regional
characteristics: This form of kadayif is usually served warm
following a full meal. Cottage, Ricotta or cream cheese can be
substituted for cheese.
Submitted By SAM LEFKOWITZ On 06-27-95
Source from luhu.jp