Golden shredded phyllo with soft cheese and sweet syrup

Prepare the syrup: Combine sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes without stirring. Remove from heat, stir in lemon juice and orange blossom water. Set aside to cool completely.

Prepare the phyllo: Preheat your oven to 190°C. In a large bowl, gently separate the shredded phyllo dough. Pour the melted butter over the phyllo and thoroughly toss with your hands until every strand is coated and the phyllo is golden.

First phyllo layer: Press half of the buttered phyllo mixture evenly into a 30 cm round baking pan, ensuring it forms a compact layer and extends slightly up the sides.

Add the cheese: Distribute the shredded mozzarella cheese evenly over the phyllo base, leaving a small border around the edges to prevent the cheese from oozing out.

Second phyllo layer: Cover the cheese layer with the remaining buttered phyllo, pressing down gently but firmly to create an even top layer.

Bake: Bake for 30-35 minutes, or until the top is golden brown and the edges are crispy. If the top browns too quickly, cover loosely with foil.

Syrup and serve: Immediately upon removing from the oven, invert the kunafa onto a serving platter (or keep in the pan if preferred). Pour the cooled syrup evenly over the hot kunafa. Garnish generously with chopped pistachios and serve warm.