🌻For the simple syrup:

In a medium saucepan, combine the water, sugar and squeeze of lemon and place on high heat. Allow it to come to a boil.

Once it boils, lower heat to medium and allow it to simmer for 10 minutes then turn off the heat. It should have a runny syrup consistency (not too thick). Add the tablespoon of rose water at the end if using, and allow it to cool to room temperature.

🌻For the Kunafa:
Take out the frozen kataifi dough and leave it to thaw for an hour or so on the counter. Preheat oven to 180°C / 350F. Shred the cheese or cut it up into small cubes, and mix it with the ricotta cheese and set aside.

Break up the kataifi dough with your hands or by cutting it up using a knife.
Place the shredded kataifi dough in a bowl and pour over the melted butter. Using your hands, massage the butter into the dough making sure you saturate every strand. The better you incorporate it, the more evenly crispy it will be

Take half of the kataifi dough and pack it into the bottom of the pan using the flat bottom of a cup. Pack it to form a slight edge around the perimeter
Spoon the cheese mixture inside and spread it out evenly.

Take the remaining kataifi dough and spread it over the cheese, covering it all and packing it in lightly. Brush top of cake with melted butter.
Bake for 40-50 minutes or until the outside is deeply golden and crispy.

Immediately drizzle the kunafa with about 3/4 of the simple syrup, ensuring you cover the full surface. Reserve some syrup to the side for anyone who wants extra.

Allow it to cool and soak the syrup for 10 minutes or so, then invert it onto a serving platter (you can also keep it in the tray), garnish with pistachios and rose petals cut into pieces and serve.

✅Notes:

This recipe can make 2x 9"kunafas or one larger 12" one. You can also make one 9" one and 6 mini kunafa using a muffin tin.

Be sure to reserve some of the syrup and not use it all. Some people don't like it too sweet and the idea is that people can add more to their liking.

Depending on your oven, if you start to notice that the top is browning too fast and the edges are still not golden, you can place a small piece of aluminium foil in the middle to cover it while the rest of it crisps up.