Kunafa

Method

Preheat oven to 180°C. Toss the shredded kunafa pastry with melted butter, coating evenly, then press half firmly into a 30cm round baking tin. Mix ricotta and mozzarella with sugar and rose water, then spread over the pastry base and top with remaining buttered kunafa, pressing down gently. Bake for 35-40 minutes until golden brown. Meanwhile, heat honey with water and lemon juice until warm. Remove kunafa from oven, immediately pour the warm honey syrup over the top, and scatter pistachios generously across the surface. Allow to cool for 15 minutes before serving warm or at room temperature, cut into diamond or square portions.