Knafeh with Cheese and Honey

For the knafeh syrup, combine the sugar and water in a small saucepan and bring to a boil, stirring gently. Reduce the heat and simmer uncovered for 8 to 10 minutes until the syrup thickens slightly. Stir in the honey and rose water and let it cool completely.

Cold syrup over hot pastry is the golden rule. That is why you prepare the syrup first, so it has time to cool. Hot syrup would make the pastry soggy.

Thaw the kadayif pastry and pull it apart into shorter strands with your hands. Add the melted butter in batches and mix until every strand is coated. The butter ensures even golden browning.

Coarsely grate the mozzarella and mix it with the ricotta into a smooth blend. Preheat the oven to 180 °C and grease a 24 to 26 cm round dish with butter. Spread half the pastry over the bottom, press it into an even layer with your fingers, spread the cheese filling and cover with the rest of the pastry.

Bake for 25 to 30 minutes until the surface is beautifully golden. Right after removing from the oven, drizzle evenly with the cold syrup. Let it soak in for 5 minutes, then sprinkle with chopped pistachios and serve warm.