makes 6 mini kunafa hearts | active time: 20 minutes | full time: 45 minutes

ingredients:

• a few tbsp Pistakio OG pistachio spread 

• 1/2 pack kunafa (or kataifi)

• 4 tbsp butter, melted
  

• 100g~ cubed low moisture mozzarella

for the pistachio syrup:

• 3 tbsp sugar

• 2 tbsp water

• 1/4 cup Pistakio OG pistachio spread

instructions:

• unfold kunafa *if you feel it a bit stiff you can slightly spray water on it then microwave for 30 seconds*.

• cover the kunafa with a damp towel while assembling.

• cube mozzarella cheese into finger sized pieces.

• 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.

• add cubed cheese, and drizzle a tsp of pistakio 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.

• bake in the oven for 20 minutes or until golden.

• in the meantime, prepare pistachio syrup by adding sugar, water & pistakio to a pot, and let it simmer for a few minutes until slightly thicker. let cool.

• take the kunafa hearts out of the oven and pour the syrup on top. 

• let the kunafa hearts cool completely before inverting the pan, then decorate with pistachios and dried flower petals to serve!

recipe adapted from @cookingwithlamees