Palestinian-Inspired Knefeh

In a large bowl, use your hands to combine kataifi (1 package) and butter (¾ cup) until fully integrated and strands of pastry dough aren’t clumped together. Set aside.

In a small bowl, combine Akkawi (1 cup), Nabulsi (1 cup) and mozzarella (1 cup) cheese. In a separate bowl, mix together heavy cream (1 cup) and cornstarch (1 Tbsp) until combined. Pour heavy cream mixture into the cheese bowl and mix until the cheese is fully coated.

In a greased 9-inch baking pan, add a thick layer of kataifi-butter mixture. Make sure there aren’t any gaps on the bottom layer. Add a layer of the cheese mixture to completely cover the bottom layer of kataifi. Add a final layer of kataifi to enclose the cheese. Bake for 25-30 minutes.

Meanwhile, make the orange blossom syrup. In a small saucepan, combine sugar (1 ½ cups) and water (1 ½). Simmer until syrupy. Add orange blossom water (¼ cup) and simmer for another 2 minutes. Remove from heat and set aside.

Remove Knefeh from the oven. Garnish with chopped pistachios and drizzle with orange blossom syrup.