Kunafa500g kataifi pastry¾ cup ghee (Clarified butter)
Place the pastry on a tray and loosen the strands by pulling them apart.Place in the oven for 10 minutes on 160, toss after 5 minutes. Remove from the oven. Leave to cool for 10 minutes. Place the pastry in a food processor and blitz briefly. Set aside.
Filling 1 ½ cup milk1 ½ cup cream¼ cup semolina4 tablespoon sugar1 ½ tablespoon rose water1 cup grated mozzarella cheese In a medium sized sauce pan or small pot, combine milk, cream, semolina and sugar. Cook stirring, once the mixture begins to simmer, time 4 minutes. Cook, stirring until the cream thickens. Set aside. Syrup 2 cups sugar1 cup water1 tablespoon lemon juice1 tablespoon rose water Combine the sugar,water and lemon juice in a sauce pan and bring to a boil on medium heat. Boil for 8min, remove from the stove and stir in the rose water. Set aside. AssembleMix the shredded kataifi with melted ghee (Clarified butter). Grease a 26cm round cake tin with ghee (Clarified butter) place 2/3 or 360g approx of the kataifi in the cake tin, press down to form a neat layer. Spread half of the cream, 370g approx over the pastry. Then sprinkle the mozzarella cheese over, next spread the rest of the cream over cheese and top with the kataifi pastry, pressing down with the back of a spoon. Bake for 40-45 minutes, in the bottom ⅓ of your oven on 200c or until golden brown