Turkish · Dessert
High-Protein Künefe Nests
A protein-engineered take on künefe, the Turkish shredded-pastry dessert, swapping the usual unsalted cheese and heavy syrup for a whey-boosted cottage cheese filling baked inside crisp buttered atta strands and finished with a light lemon syrup and crushed pistachio.
$1
20 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
204Calories
17.7gProtein
7.7gFat
17gCarbs
8.6gSugar
1.6gFiber
259mgSodium
18mgChol
3.6gSat Fat
172mgPotassium
94mgCalcium
0.7mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 190°C (375°F) and lightly butter two 8cm individual tart tins.
2
Toss the shredded atta pastry strands with the melted butter until every strand is lightly coated.
3
Press half the buttered strands into the base and up the sides of each tin to form a nest shape, leaving a well in the centre.
4
In a bowl, mash the drained cottage cheese, whisk in the whey protein isolate and beaten egg white until smooth and thick.
5
Divide the cheese-protein filling between the two nests, then cover each with the remaining buttered pastry strands, tucking the edges in.
6
Bake for 22-25 minutes until the tops are deep golden and crisp and the filling is set.
7
Meanwhile, simmer the sugar with the water for 4-5 minutes until syrupy, then stir in the lemon juice and remove from heat.
8
As soon as the pies come out of the oven, spoon the warm syrup evenly over both while still hot.
9
Scatter the crushed pistachio over the top and rest for 5 minutes before unmoulding and serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g shredded phyllo substitute, torn into fine strands atta flour
- 0.4 oz10g melted butter
- 3.2 oz90g drained and lightly mashed cottage cheese lowfat
- 0.7 oz20g unflavoured, whisked into the cheese filling whey protein isolate
- 7/87/8 egg whites, lightly beaten (30g)
- 0.4 oz12g sugar white
- 1.1 oz30g simmered with sugar into a light syrup water
- 0.1 oz4g lemon juice
- 0.4 oz10g finely crushed pistachio
