First, make the glucose syrup: Combine the sugar, water, orange blossom water, and a squeeze of lemon juice in a saucepan. Bring to a boil, then remove from heat and let cool.

Cut the kunafa dough into small pieces, but not too fine. Place in a skillet or baking pan, drizzle with oil or ghee, and cook over low heat, stirring constantly, until it reaches your preferred golden color. Remove from heat and let cool. Add enough glucose syrup to moisten, then gently mix until the dough holds together.

Toast the mixed nuts over low heat until fragrant. Remove from heat, then add 1 tablespoon of soft butter for each cup of nuts, stirring to melt the butter and coat the nuts. Let cool, then add enough glucose syrup to bind the nuts, mixing until they stick together.

Roll the kunafa dough around the nuts, using aluminum foil to help shape and press it tightly as you roll.

Keep the roll wrapped in foil and freeze for 2 hours so it firms up and is easier to slice neatly, giving it the classic kunafa mabrouma shape.

Remove from the freezer and let sit for 5 minutes to soften slightly, then slice.

Arrange on a serving plate and serve with a cup of coffee or tea. Enjoy!