Kunafeh

For the Simple Syrup:

Granulated Sugar - 1 cup

Water - ¾ cup

Lemon - 1 to 2 slices

Rose Water - 1 tablespoon

For the Kunafeh:

Shredded Phyllo Dough - ½ of a 16-ounce box (thawed)

Whole-Milk Ricotta - ½ cup

Shredded Mozzarella Cheese - 2 cups

Granulated Sugar - ¼ cup

Unsalted Butter - 1 stick (melted)

Set the oven to 375°F and grease an 11-inch round pan.

For the simple syrup, mix water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens but remains clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.

Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.

In another large bowl, mix ricotta, mozzarella, and sugar.

Evenly spread the buttered phyllo dough in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, keeping the edges clear.

Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.

Take the Knafeh out of the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve hot.