Kunafa

Instructions

1. Prepare the pastry
   Place the thawed kataifi pastry in a food processor and pulse a few times to cut the strands into smaller pieces. Transfer to a large bowl and gently separate the strands with your fingers. Pour the melted butter over the pastry and mix thoroughly until all strands are well coated.
2. Prepare the cheese filling
   If using akkawi cheese, soak it in water for 1-2 hours, changing the water several times to remove excess salt. Drain well and pat dry with paper towels. Shred the cheese or cut into thin slices. If using ricotta, mix it with the shredded cheese.
3. Assemble the kunafa
   Preheat oven to 350°F (175°C). Grease a 12-inch round baking pan or a rectangular baking dish. Press two-thirds of the buttered kataifi pastry into the bottom of the pan, creating an even layer. Press firmly to compact the pastry. Spread the cheese filling evenly over the pastry layer, then top with the remaining third of buttered pastry, covering the cheese completely.
4. Bake the kunafa
   Press the top layer down gently to compact it. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and crispy. If needed, place under the broiler for the last 2-3 minutes to achieve a deeper golden color.
5. Prepare the sugar syrup
   While the kunafa is baking, combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. Reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in lemon juice and rose water or orange blossom water. Let cool slightly.
6. Soak and garnish
   As soon as the kunafa comes out of the oven, pour about two-thirds of the cooled sugar syrup evenly over the hot pastry. It will sizzle and be absorbed into the pastry. Sprinkle the chopped pistachios over the top. Let it rest for 10 minutes.
7. Serve
   Cut kunafa into diamond-shaped or square pieces while still warm. Drizzle with additional syrup if desired and garnish with ground pistachios. Serve warm for the best flavor and texture.