Kunefe

Method

First prepare the syrup by dissolving 400g caster sugar in 300ml water over medium heat, bringing to a boil, then adding lemon juice and simmering for 8 minutes until slightly thickened; set aside to cool completely. Meanwhile, prepare the cheese filling by warming the milk gently, whisking cornflour and 25g sugar together, then slowly adding the cornflour mixture to the milk whilst whisking constantly over low heat until it thickens to a custard consistency, then fold in the grated mozzarella and remove from heat. Toss the shredded filo pastry with melted butter until evenly coated, then press half into a well-buttered 30cm round baking tray, creating an even base layer. Spread the cheese custard evenly over the pastry base, then cover with the remaining buttered filo, pressing gently and tucking the edges under. Bake in a preheated 180°C oven for 35-40 minutes until golden brown and crispy on top. Remove from the oven and immediately pour the cooled syrup evenly over the hot kunefe, allowing it to soak in; sprinkle with chopped pistachios and ground cloves before serving warm.