Name: Sweet & Salty Kunafa with Cream Filling
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 lbs Kadaif (shredded phyllo dough); 1 cup Unsalted butter, melted; 1.5 cups Granulated sugar; 1.5 cups Water; 1 piece Lemon slice; 1 tsp Rose water; 2 cups Milk; 0.25 cups Semolina; 2 tbsp Sugar; 2 tbsp Cornstarch; 0.5 cups Mozzarella or Akawi cheese, shredded; 0.5 tsp Orange blossom water; 0.25 cups Pistachios, chopped

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Kadaif (shredded phyllo dough)	1 lbs	170	4g	30g	3g
Unsalted butter, melted	1 cup	204	0g	0g	23g
Granulated sugar	1.5 cups	144	0g	37g	0g
Water	1.5 cups	0	0g	0g	0g
Lemon slice	1 piece	4	0g	1g	0g
Rose water	1 tsp	0	0g	0g	0g
Milk	2 cups	37	2g	3g	2g
Semolina	0.25 cups	19	1g	4g	0g
Sugar	2 tbsp	12	0g	3g	0g
Cornstarch	2 tbsp	8	0g	2g	0g
Mozzarella or Akawi cheese, shredded	0.5 cups	29	2g	0g	2g
Orange blossom water	0.5 tsp	0	0g	0g	0g
Pistachios, chopped	0.25 cups	22	1g	1g	2g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Kadaif (shredded phyllo dough)	1 lbs	170	4g	30g	3g
Unsalted butter, melted	1 cup	204	0g	0g	23g
Granulated sugar	1.5 cups	144	0g	37g	0g
Water	1.5 cups	0	0g	0g	0g
Lemon slice	1 piece	4	0g	1g	0g
Rose water	1 tsp	0	0g	0g	0g
Milk	2 cups	37	2g	3g	2g
Semolina	0.25 cups	19	1g	4g	0g
Sugar	2 tbsp	12	0g	3g	0g
Cornstarch	2 tbsp	8	0g	2g	0g
Mozzarella or Akawi cheese, shredded	0.5 cups	29	2g	0g	2g
Orange blossom water	0.5 tsp	0	0g	0g	0g
Pistachios, chopped	0.25 cups	22	1g	1g	2g

Directions

Step 1
Prepare the syrup: Combine sugar, water, and lemon slice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, stir in rose water, and let cool completely.
Step 2
Prepare the cream filling: In a saucepan, whisk together milk, semolina, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in shredded cheese and orange blossom water. Set aside.
Step 3
Preheat oven to 375°F (190°C). Shred kadaif dough if necessary. In a large bowl, drizzle melted butter over the kadaif and gently toss with your hands until every strand is coated.
Step 4
Press half of the buttered kadaif dough evenly into the bottom of a 9 or 10-inch round baking pan, pressing firmly to create a compact layer.
Step 5
Spread the cream filling evenly over the first layer of kadaif, leaving a small border around the edges.
Step 6
Cover the cream filling with the remaining buttered kadaif dough, gently pressing down to seal the edges.
Step 7
Bake for 35-45 minutes, or until the top is golden brown and crispy.
Step 8
Immediately upon removing from the oven, pour the cooled syrup evenly over the hot kunafa. Let sit for at least 15-20 minutes to absorb.
Step 9
Garnish with chopped pistachios. Serve warm, directly from the pan or carefully invert onto a serving platter.