Turkish · Dessert
Shredded Pastry Cake with Cheese (Lighter)
A lightened take on the Turkish shredded pastry and cheese cake (kunefe-style tel kadayif), swapping heavy syrup-soaked pastry and full-fat cheese for a thinner butter coating, lowfat cottage cheese, and a halved sugar syrup, finished with fresh raspberries for brightness and fibre.
$1
20 minsPrep
28 minsCook
58 minsTotal
MediumLevel
Nutrition per serving
156Calories
7.1gProtein
4.5gFat
22.7gCarbs
7.4gSugar
3gFiber
171mgSodium
13mgChol
2.6gSat Fat
139mgPotassium
43mgCalcium
0.8mgIron
0.2mcgVitamin B12
5.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki (Anise Spirit)
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Heat oven to 180°C and lightly grease a 10cm/4 inch round cake tin.
2
Pull the atta flour dough into thin shredded strands (or use fine shredded pastry if available), tossing with cornstarch so the threads stay separate.
3
Brush the shredded pastry lightly with the melted butter, working it through gently with your fingers to coat evenly.
4
In a bowl, mash the drained cottage cheese with the egg white and ground cardamom until smooth and well combined.
5
Press half the buttered pastry shreds into the base of the tin, spread the cheese filling evenly over the top, then cover with the remaining shredded pastry, pressing down gently.
6
Bake for 25-28 minutes until the top is golden and crisp.
7
While the cake bakes, simmer the sugar, water and lemon juice in a small pan for 4-5 minutes until a thin syrup forms.
8
As soon as the cake comes out of the oven, spoon the warm syrup evenly over the top and let it soak in for a few minutes.
9
Cool in the tin for 10 minutes, then turn out and scatter the fresh raspberries over the top before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g shredded pastry style, pulled thin atta flour
- 0.2 oz6g cornstarch
- 0.3 oz8g melted, brushed thin butter
- 2.5 oz70g drained, crumbled cottage cheese lowfat
- 5/85/8 egg whites, lightly beaten, mixed into cheese filling (20g)
- 0.4 oz10g dissolved into syrup sugar white
- 1.1 oz30g simmered into syrup water
- 0.1 oz4g added to syrup lemon juice
- 1.2 oz35g halved raspberry
- 0 oz1g ground, stirred into cheese filling cardamom
