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KIOUNEFE (MIKRASIATIKA Kantaifi




KIOUNEFE (MIKRASIATIKA Kantaifi


KIOUNEFE (MIKRASIATIKA Kantaifi

1 / 2 kilo Kantaifi
1 cup butter, melted and purified
1 / 2 kilo of ricotta cheese
1 1 / 2 cup cream
1 / 2 teaspoon vanilla
1 cup unsalted pistachios and baked
teaspoon vanilla
1 cup unsalted pistachios and baked 3 cups sugar
2 cups water
1 tablespoon lemon juice Performance
Prepare the filling. In a bowl, Melt cream cheese with fork and stir in the cream and vanilla to make smooth paste. Xanete Kantaifi the diving and the butter in your hands, rub it, to voutyrothei well. Lay half buttered Kantaifi in a baking pan and lay 40 cm above the filling. Cover the remaining Kantaifi, the stronontas carefully to all the indoor surface. Bake cake at 180 degrees Celsius, 1 hour, until browned well in Kantaifi. Remove from oven and let it cool. Meanwhile prepare the syrup. Boil sugar with water, 5 ', to slightly thicken, download from the heat and add lemon juice. Spread the nuts on the surface of fresh, pour in the hot syrup and leave to cool slightly before serving, accompanied with ice cream. This is a wonderful cake from the depths of Asia Minor and has gone to Istanbul with the name Kiounefe.
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