Kunafa (Sweet Cheese Pastry)

For 2 servings

• kataifi pastry (shredded filo), thawed if frozen200 g
• butter, melted80 g
• mozzarella, grated150 g
• ricotta50 g
• caster sugar100 g
• water80 ml
• lemon juice1 tsp
• rose water or orange blossom water (optional)1 tsp
• Crushed pistachios, to serve

1. 1

   Preheat the oven to 180°C (fan 160°C) and grease a round baking dish.

2. 2

   Gently pull apart the shredded kataifi pastry with your fingers in a large bowl, separating the strands so they're loose rather than clumped. Pour over the melted butter and toss thoroughly until every strand is coated.

3. 3

   Press half the buttered pastry firmly into the base of the prepared dish, packing it down evenly.

4. 4

   Mix the mozzarella and ricotta together and scatter evenly over the pastry base.

5. 5

   Press the remaining pastry firmly over the cheese layer.

6. 6

   Bake for 25 to 30 minutes, until the top is deep golden brown and crisp - check at 25 minutes as it can catch quickly.

7. 7

   While it bakes, make the syrup: put the sugar, water and lemon juice in a small pan over low heat. Simmer for 5 minutes, then stir in the rose water or orange blossom water. Leave the syrup to cool.

8. 8

   As soon as the kunafa comes out of the oven, pour the cooled syrup evenly over the top.

9. 9

   Scatter with crushed pistachios and cut into pieces to serve warm.