Instructions
1 Begin by roughly cutting the 400 grams of knafeh pastry into manageable pieces and placing them in a large mixing bowl. Melt the unsalted butter until fully liquid, then add a pinch of yellow food colouring to achieve the characteristic golden hue. Pour this buttery mixture over the knafeh and gently mix with your hands, ensuring every strand is evenly coated for an irresistibly rich flavor and crisp texture. 2 In a separate bowl, combine the milk, cream cheese, sugar, and corn flour, stirring well until smooth. Transfer this mixture to a pan over medium heat and bring to a gentle boil, stirring constantly to prevent lumps. Once the mixture thickens to a creamy consistency, remove it from the heat and allow it to cool slightly. Then fold in the shredded mozzarella cheese, mixing thoroughly to create a luscious, cheesy filling. 3 Prepare your baking dish by spreading half of the buttered knafeh mixture evenly across the base, pressing down gently to form a compact, level layer. Pour the cheese mixture over this base, smoothing it out with a spoon to ensure uniform coverage. Finally, cover the filling with the remaining knafeh mixture, pressing lightly once more to seal the layers together. 4 Place the dish in a preheated oven at 200°C (392°F) and bake for 20 to 25 minutes. Watch for a gorgeous golden colour developing and a crunchy texture emerging on the surface—that’s the sign your kunafa is perfectly baked. 5 While the kunafa bakes, prepare the fragrant syrup by boiling water in a pan and dissolving sugar into it. Cook the syrup for 4 to 5 minutes while stirring gently until it slightly thickens. Remove it from the heat and stir in the lemon juice and rose water, adding a delicate floral aroma and subtle citrus brightness. 6 Once the kunafa is freshly baked and still hot, evenly pour the syrup over the top. The pastry will soak in the syrup beautifully, making it bursting with moisture and flavor. Serve this delectable knafeh warm for the best experience, enjoying the harmonious blend of crispy textures and creamy, sweet layers.
