The problem with this patisserie is, they use margarine, instead of butter. Butter is a must for Kunefe. Till now I could not find a good kunefe maker in my hometown Adana. The best Kunefe is in Iskenderun, which is a bit far from Adana. This patisserie also has classic fried typical Adana desserts like halka (circular fried dessert), tash kadayif (fried dessert with walnuts inside). As it is not in the center, it is not worth to go here just for fried desserts which you can find almost anywhere. By the way, there are two of this patisseries. They claim that they never use glucose syrup and always use classic sugar.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.