Knafeh

1. Roughly chop the knafeh pastry in a bowl, pour over the melted butter and yellow food colouring, and rub it through well with your hands.
2. In a separate bowl, whisk the milk, cream cheese, sugar and cornflour together until smooth.
3. Bring the milk mixture to the boil and, once it thickens, take it off the heat. Let it cool a little, then stir in the mozzarella.
4. Press half the pastry into a dish to make a level base. Pour the cheese mixture over and smooth it out with a spoon.
5. Cover with the rest of the pastry.
6. Bake in an oven preheated to 200C for 20 to 25 minutes, until the surface is golden and crunchy.
7. While it bakes, dissolve the sugar in the water and boil for 4 to 5 minutes until slightly syrupy, stirring, then stir in the lemon juice and rose water.
8. Pour the syrup evenly over the knafeh the moment it comes out of the oven, then serve.

Tips from the ZestyPlate Kitchen

• Work the melted butter right through the shredded pastry so every strand crisps and colours evenly.
• Pick a cheese that melts well, otherwise the centre won't get that lovely stretch.
• Pour the syrup over the second it leaves the oven, while it's still piping hot, so it drinks it in.
• Eat it warm for the gooiest cheese; it sets and firms up as it cools.