Kunafa

Sugar-syrup:

1. In a saucepan, add sugar and water and boil until it becomes sticky and comes to a syrup consistency. It should have a two-string consistency. Ensure you do this on low heat. 
2. Remove the sugar syrup from heat and add lemon juice and saffron.

Kunafa filling:

1. Heat heavy cream and add cornflour, whisking vigorously without forming lumps.  
2. Boil, keeping it in low flame and once it thickens, allow the milk custard to cool completely.

Kunafa crust:

1. Break the strands of kunafa dough with hands.  
2. Add melted butter and mix well with hands to coat the kunafa dough well with butter.  
3. Now divide the quantity of coated strands into two.

Layering the kunafa:

1. Take the baking pan lined with parchment paper and greased with butter. 
2. Add one half of the kunafa pastry to the bottom and press well into an even layer.
   Pour the milk pudding and spread evenly. Sprinkle the shredded cheese above the pudding. 
3. Next, add the other half of the kunafa pastry at the top and press down gently.  
4. Preheat the oven to 180 C. Place the Kunafa Pastry in the oven and bake for about 30 to 40 minutes until the top turns brown and crispy. 
5. Remove it from the oven and pour the sugar syrup on top and garnish with pistachio and enjoy!