Kunefe

PASTRY

Jul 5

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger

Pastry Chef Nik Masalerz of Oleana | Cambridge, MA

INGREDIENTS

Squash Ice Cream:
Yield: 2½ quarts
1.4 kilograms whole milk
Zest of ½ orange
200 grams unsalted butter
60 grams buttermilk powder
600 grams roasted butternut squash
225 grams egg yolk
300 grams granulated sugar
10 grams kosher salt

Candied Ginger:
Yield: Two 9 pans
400 grams shaved young ginger, cleaned
1.2 kilograms granulated sugar
2 grams kosher salt
100 grams lemon juice

Ginger Leaf Syrup:
Yield: 3 quarts
2 kilograms granulated sugar
80 grams dried ginger leaf
4 grams kosher salt
1 stick cinnamon
4 grams allspice berry
160 grams lemon juice

Filling:
Yield: 2 quarts
1.2 kilograms buffalo mozzarella cheese, drained
300 grams whole milk ricotta
2 grams kosher salt

Kashkaval Blend:
Yield: 3 quarts
1 kilogram grated kashkaval cheese
600 grams low moisture shredded mozzarella cheese

Kunefe:
Yield: 20 servings
32 ounces thawed kataif, cut into 1½-inch strands
340 grams panko breadcrumbs
454 grams melted butter
440 grams granulated sugar
2 grams kosher salt

METHOD

For the Squash Ice Cream:
In a nonreactive container, combine milk and orange zest. Set aside. In a pot over medium heat, melt butter and continue cooking until butter begins to brown. Stir in buttermilk powder, whisking constantly until powder begins to brown. Add milk mixture and bring to a simmer. In a mixing bowl, combine squash, egg yolks, sugar, and salt. Temper egg mixture with milk mixture then add egg mixture to the pot. Whisk until temperature of mixture reaches 180°F. Remove from heat and, using a Vitamix Commercial immersion blender, blend until smooth. Strain mixture into a bowl set over an ice bath. Let cool until mixture reaches 60°F. Transfer to an airtight container and refrigerate overnight. The next day, transfer to an ice cream maker and process according to manufacturer’s instructions. Freeze.

For the Candied Ginger:
In a pot over medium-high heat, add ginger and cover with enough water to submerge. Bring mixture to a boil. Reduce heat and let simmer 10 minutes. Strain, then transfer ginger to a clean pot over medium heat. Add sugar, lemon juice, and 1 kilogram water. Bring to a simmer and cook 2 hours, or until ginger is translucent and tender. Strain, reserving 100 grams of the cooking liquid. On a work surface, mince ginger. Transfer to an airtight container with reserved cooking liquid. Reserve.

For the Ginger Leaf Syrup:
In a large pot over medium heat, combine sugar, ginger leaf, salt, cinnamon, allspice, and 2.4 kilograms water. Bring mixture to a boil. Reduce heat and let simmer 20 minutes. Strain and stir in lemon juice. Transfer to an airtight container and reserve.

For the Filling:
In a food processor, pulse to combine ricotta and salt until smooth. Add mozzarella and pulse, leaving pea-sized pieces of mozzarella intact. Transfer to an airtight container and refrigerate.

For the Kashkaval Blend:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Kunefe:
Heat oven to 320°F. In the bowl of a stand mixer fitted with a paddle attachment, mix kataif and butter 2 minutes on low speed. Add breadcrumbs, sugar, and salt. Mix additional 30 seconds, or until evenly coated in sugar. Scoop 45 grams mixture into greased kunefe molds. Repeat with all remaining kataif. Using another kunefe mold pan, press down to ensure a flat even layer. Bake 6 minutes. Rotate pan, then bake additional 5 minutes. Let cool. Once cooled, transfer to a work surface. On half of the kunefe, spread 3 tablespoon Filling followed by 1½ tablespoons Kashkaval Blend. Close with remaining kunefe, pressing down to seal. Repeat process with remaining kunefe. Wrap each in plastic wrap and refrigerate.

To Assemble and Serve:
Heat oven to 350°F. Bake 1 Kunefe 3 minutes, or until cheese has melted. Transfer to a serving plate. In a small pot over medium heat, bring 1 ounce Ginger Leaf Syrup to a simmer. Once warmed through, spoon over Kunefe. Top with ½ teaspoon Candied Ginger followed by 1 quenelle Squash Ice Cream, and additional 1 teaspoon Candied Ginger.

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