Kunefe

Instructions

1. Prepare the syrup
   In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, add lemon juice and rose water or orange blossom water. Let cool completely.
2. Prepare the pastry
   Defrost kataifi pastry if frozen. Shred it into smaller pieces using your fingers or scissors. Place in a large bowl and pour melted butter over it. Mix thoroughly with your hands to ensure all strands are coated with butter.
3. Prepare the cheese
   Slice the cheese into thin pieces. If using mozzarella, soak in cold water for 10 minutes, then drain and pat dry to remove excess moisture and reduce saltiness.
4. Assemble the kunefe
   Preheat oven to 350°F (175°C). Divide the buttered kataifi into two equal portions. Press half of the pastry into the bottom of a 12-inch round baking pan or traditional kunefe pan. Spread the cheese evenly over the pastry layer. Cover with the remaining pastry, pressing down gently.
5. Bake the kunefe
   Bake in the preheated oven for 20-25 minutes, until the top is golden brown and crispy. If the top browns too quickly, cover loosely with aluminum foil.
6. Add the syrup
   Remove kunefe from oven and immediately pour two-thirds of the cooled syrup evenly over the hot pastry. It will sizzle and be absorbed into the pastry. Reserve the remaining syrup to serve on the side.
7. Serve warm
   Let the kunefe rest for 5 minutes, then invert onto a serving platter. Sprinkle with ground pistachios and cardamom if using. Serve immediately while still hot and cheese is stretchy, with optional clotted cream or kaymak on top and extra syrup on the side.