Adapted from Awesome Recipes
350g kathafi (shredded phylo dough)
1-1/2 cup melted butter
1-3/4 cup Ricotta cheese
1 cup shredded Mozzarella
½ cup sugar
½ cup milk
3 Tbsp semolina
Chopped pistachio for ganishing
Rose water syrup :
1-1/2 cups sugar
1 tsp rose water
2 tsp lemon juice
1 cup water
1) Bring water & sugar to a boil , reduce heat . Add in lemon juice & rose water . Simmer till all sugar dissolved about 5 to 10 mins .
2) Preheat oven to 180°C & grease ramekin of a 20 cm pie pan . In a large bowl add in kathafi & melted butter . Mix all thoroughly .
3) Spoon HALF of the katafi mixture & press evenly onto the bottom of the 20cm greased pie pan or ramekin . Set aside .
4) For cream filling : Combine Ricotta , Mozzarella cheese & sugar . Heat milk in a sauce pan on low heat for about 1 min . Stir in semolina & cook for 30seconds . Remove from heat & add in cheese mixture . Stir well till well combined . Pour cheese mixture on kanafi crust & spread evenly . Topped with remaining kanafi mixture & make sure that it covers all the cheese mixture . Bake for 40 to 45 mins if you’re using a pie pan till golden brown . Bake only 30 to 35 min for ramekin . Let to cool for about 30 mins before inverting the Kunafa onto a serving plate . Ganish with chopped pistachio & serve with rose water syrup .