Knafeh

Method

Preheat your oven to 180°C and prepare a 30cm round baking tin, lightly buttering the base and sides. Toss the shredded filo pastry with the melted butter until evenly coated, then press half of the mixture firmly into the base of the tin to create an even layer. Mix the ricotta and mozzarella cheeses together in a bowl, then spread this filling evenly over the pastry base and top with the remaining buttered filo, pressing down gently to compact. Bake for 35-40 minutes until golden brown and crispy. Meanwhile, prepare the syrup by dissolving the caster sugar in water over a medium heat, then add the lemon juice, rose water and vanilla extract, simmering for 8-10 minutes until slightly thickened. Remove the knafeh from the oven and immediately pour the hot syrup evenly over it, allowing it to soak in completely. Scatter the chopped pistachios generously over the top and serve warm, cut into wedges.