Kunafa is a Middle Eastern dessert made with spun pastry and drizzled with rosewater and sugar syrup. This is my adapted version of Kunafa, inspired by my favourite tennis “tweeter”! Thanks Nawal!!
5ml rose water
450g vermicelli noodles, cooked and cooled
140g butter, melted
300g mozzarella cheese, grated
a handful of pistachio nuts
icing sugar to dust
Preheat your oven to 200℃ and butter a 25cm loose bottom cake tin. Place the cake tin on a large baking sheet and set aside.
Add the sugar and water to a small saucepan set over medium high heat.
Stir the mixture until all the sugar granules are dissolved and then bring it to a simmer for 1 minute.
Take the saucepan from the heat, add the rosewater and set aside.
Place the cooked noodles in a large mixing bowl, drizzle with the melted butter and mix with your hands to spread the butter over the noodles.
Place half of the noodles in the prepare cake tin, in an even layer.
Spread the mozzarella over the noodles and top the cheese with the remaining noodles.
Press the layers down into the tin and bake for 50-60 minutes, until golden.
Remove the cake tin (still on the baking sheet) from the oven and immediately drizzle the kunafa with the rosewater syrup.
Leave to stand for 10 minutes.
Take off the ring of the tin and sprinkle the kunafa with pistachio nuts.
Sieve over some icing sugar and serve warm or at room temperature.