Cheese Kunafa

This recipe call for half the traditional Akawi cheese mixed with Arla pro Mozzarella for a stretchy constancy that will impress your guests

Soak the Akawi in cold water to remove the salt, drain then mix with the Arla Pro Mozzarella.
Using medium heat, boil the sugar, water and lemon juice for 10 minutes. Add the rose water after turning off the heat. Let it cool down completely.
Butter the bottom and the sides of a 25 cm round pan with 1 tablespoon melted Lurpak butter.
Soak Kataifi pastry, milk and lukewarm butter. Make sure that there are no lumps and that the kataifi is fluffy, when soft remove from the liquid.
Place ⅔ of the kataifi in the pan. Press down and along the sides of the pan.
Place all of the cheese. Level and press down.
Cover with the remaining ⅓ of the kataifi. Press down.
Bake in a preheated oven at 177°C for 40 minutes. Let the kunafa cool down for 10 minutes before inverting it into a large platter or cake stand.
Decorate with ground pistachio. You can pour the cool syrup over the entire kunafa or pour on individual servings.

Ingredients

10 servings


akawi cheese		225 g
Arla® Pro Thick Shredded Mozzarella Cheese		225 g
sugar		400 g
water		230 ml
lemon juice		15 ml
rose water		5 ml
Lurpak® Butter unsalted melted		200 g
kataifi pastry shredded		454 g
milk		120 ml
pistachios chopped		40 g