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September 2002 BOSTON

Ana Sortun, Oleana-Cambridge, MA
Adapted by StarChefs

Yield: 8 Servings


  • 1/2 package shredded phyllo, also called kadafi
  • 8 Tablespoons melted butter and 1 1/2 Tablespoons milk
  • 1/4 pound fresh buffalo mozzarella, grated
  • 12 ounces ricotta
  • 1/2 cup ground pistachios
  • 2 Tablespoons confectioners sugar
  • 1/8 teaspoons grated fresh nutmeg
  • 3 cups water
  • 1 1/2 cups suar
  • 1 Tablespoon lemon juice
  • a couple drops of rose water

Preheat oven to 375ºF.

Place kadafi in a food processor and chop up finely. Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.

Mix the cheeses with the pistachios, sugar & nutmeg and spread onto shredded filo. Top with the remaining shredded pastry. Bake for 45 minutes.

Make a sugar syrup by boiling water with sugar and lemon juice. Cook until reduced by a third and it becomes nice and thick. Stir in rose water to taste.

When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating. Serve hot.

Wine Suggestion: 1999 Ice Wine, Hopler, Austria