Prepare the cheese layer: In a small saucepan, whisk the milk and cornstarch together while cold. Place over medium heat, stirring constantly, until the mixture thickens.

To prepare the kunafa dough: Pour 120 grams (about 1/2 cup) of the melted butter over the kunafa dough and mix well.

Finely chop the kunafa dough using a meat grinder or food processor.

You can also chop it finely with a knife or kitchen scissors. For easier chopping, freeze the kunafa dough for 2 hours first, then chop and rub it with the butter by hand until you get a fine, sand-like texture.

Once the kunafa is finely ground, toast it over medium heat for about 3 minutes until it starts to turn a light golden color. Remove from heat immediately. Add the orange blossom water and about 2 tablespoons of syrup to moisten the kunafa. When pressed in your hand, it should hold together.

Prepare the kunafa pan by brushing it with the remaining melted butter (you can mix in kunafa food coloring if desired, but it's optional). Spread a layer of the kunafa mixture in the pan (sift it if you like), reserving about 3 tablespoons for the final step. Press the kunafa down firmly to compact it.

Add the remaining cheese, making sure it is well-drained of any liquid.

Place the pan over the stovetop burner (I baked it on the stovetop) for about 10 minutes over low to medium heat if the pan is directly on the burner, or medium heat if using a rack. Press the cheese layer with a kitchen towel to absorb any excess moisture. Spread the prepared pudding mixture on top, then sprinkle a very thin layer of the reserved kunafa mixture over the surface. Let it cook for 5 minutes. The edges should turn a deep golden color, indicating the kunafa is done.

If baking in the oven, place the kunafa pan directly on the bottom rack. Bake at medium-high heat. If the heat is too low, the kunafa layer won't set or turn golden brown.

In a similar-sized pan, brush with a thin layer of butter, then flip the kunafa into it. Place over the heat for 2 minutes to cook the other side of the kunafa layer.

Pour the hot syrup over the kunafa immediately, sprinkle with chopped pistachios, and serve right away.

Mozzarella cheese alone doesn't work well, because once the kunafa cools, the cheese will harden. That's why I add the milk and cornstarch layer mixed with cheese, so the cheese stays soft even after the kunafa cools. It turned out delicious.