Couple of my friends took me to a Turkish restaurant for my birthday this year. They ordered this crispy, flaky and sweet pastry and we were served a bubbling hot dessert that I used as a cake to blow the candle. The candle almost melted in the hot dessert. I was sold the minute I had my first bite — it was sweet, crunchy, creamy and absolutely delicious. I heard the name of the dish but it hardly registered in my brain because I was busy eating it.
Then I saw Usha’s post for Knafeh and then I realized that it can be made at home. So it had to become part of my Turkish meal. This dessert is very easy to put together, if you have all the ingredients ready.
I bought the shredded phyllo pastry from the Turkish grocery. Traditionally a white semi soft cheese called Ulfa peynir is used in the filling, but since I couldn’t lay my hands on it, I used a combination of ricotta & mozzarella cheeses. The sugar syrup can be made while the kunafes are baking. Syrup is the only element that gives sweetness to the dessert, so be generous with it. All in all a rich and decadent dessert that can be made with minimum efforts. My cheese turned a little darker than I expected, but taste was not compromised in any way.