The extra-crispy künefe with cheese that stretches and stretches

The signature of this künefe is the contrast between a hot, crisp dessert and cool syrup. Unsalted cheese, finely separated kadayıf and the right temperature balance are key to achieving the restaurant-style result at home.

First prepare the syrup with two cups of sugar, two cups of water and a thin slice of lemon. Boil it gently for 15 minutes, then leave it to cool completely. Meanwhile, separate 250 grams of fresh tel kadayıf into strands and coat them with 150 grams of melted, lukewarm butter.

Mix one teaspoon of grape molasses with two tablespoons of the reserved butter and spread the mixture generously across the base and sides of a nonstick pan. Press half the buttered kadayıf firmly into the pan. Arrange 200 grams of sliced, well-drained unsalted Antakya künefe cheese on top, leaving a one-centimeter border so the melting cheese does not run out and burn.

Cover the cheese with the remaining kadayıf and press it down again. Cook the künefe over low heat, turning the pan constantly so it browns evenly. After about 10 minutes, turn it over with a plate or flat lid and cook the other side until deeply golden.

Pour the cooled syrup over the hot künefe immediately and wait only one or two minutes for it to absorb. Finish with finely ground pistachios and, if desired, buffalo clotted cream or a slice of ice cream.