500g kunafa or shredded filo pastry, fresh or frozen (if using frozen, remember to thaw before using)
227g ghee or butter, melted and slightly cooled
600g grated mozzarella cheese
1 block of halloumi - pre-soaked and drained
1 tub of ricotta
On a medium to high heat, put your sugar, water, saffron and lemon juice into a saucepan. Do not stir it otherwise the sugar will crystallise. Leave it on a low heat for roughly 10 minutes or until all the sugar has dissolved.
Set aside to cool
In a small saucepan (not on the hob), combine the double cream, cardamom, semolina and cornflour.
Turn the heat to medium-high and cook, stirring constantly with a whisk. Bring to the boil and continue cooking until the mixture thickens into a loose pudding-like consistency.
Once done, set aside to cool.
Preheat oven to 200C
Warm the ghee until completely melted and allow to cool slightly. In a large bowl, break up the kunafa pastry into smaller pieces and pour in the melted ghee. Mix with your hands until the ghee is incorporated with the pastry.
Take your baking tin and line it with half of the shredded buttery pastry. Be sure to push it up the sides - this will ensure the filling doesn’t spill out.
Now for the cheese. Make sure you have rinsed off the halloumi and patted it dry. Chop it up into small chunks. Crumble up the ricotta on a separate plate and drain any moisture. Keep your grated mozzarella separate, too.
Begin filling your kunafa with a layer of ashta and a layer of mozzarella, halloumi and ricotta.
Once filled, cover with the remaining shredded pastry, then place in the oven for 30 minutes.
Once your kunafa is golden and crispy, remove from the oven and carefully flip your cake tin upside down onto a flat plate.
Now you can begin decorating your kunafa. Top with the cold syrup, crushed pistachios, rose petals and rosebuds. Cut yourself a slice, drench it in even more syrup and enjoy the sweet cheese filling oozing out of the crunchy pastry.