ingredients:

• a few tbsp Pistakio Cream
• 1/2 pack kunafa (or kataifi)
• 4 tbsp (55g) butter, melted
• 3½ oz (100g)~ cubed low moisture mozzarella

for the pistachio syrup:

• 3 tbsp (40g) sugar
• 2 tbsp (30ml) water
• ¼ cup (65g) Pistakio Cream

instructions:

1. preheat oven to 350°F (175°C).
2. unfold kunafa *if you feel it a bit stiff you can slightly spray water on it then microwave for 30 seconds*.
3. cover the kunafa with a damp towel while assembling.
4. cube mozzarella cheese into finger sized pieces.
5. prepare a heart shaped mold or muffin tin and cut medium length strings that will sit in the tin. spread the melted butter on your first layer of kunafa strands.
6. add cubed cheese, and drizzle a tsp of Pistakio Cream on top of your cheese. cover it with another strand of kunafa & press firmly to hold (you can use a spoon or your finger to do this). spread more melted butter on top. repeat process.
7. bake in the oven for 20 minutes or until golden.
8. in the meantime, prepare pistachio syrup by adding sugar, water & Pistakio Cream to a pot, and let it simmer for a few minutes until slightly thicker. let cool.
9. take the kunafa hearts out of the oven and pour the syrup on top.
10. let the kunafa hearts cool completely before inverting the pan, then decorate with pistachios and dried flower petals to serve!