Mix the butter, ghee, and orange food coloring together, then rub the mixture into the shredded kataifi pastry.

Divide the pastry in half. Press one half into a baking pan, spread the clotted cream on top, then add the shredded cheese and cover with the remaining pastry.

Bake in the oven until golden brown. While still hot, pour the simple syrup over the kunafa, garnish with pistachios, and serve.