ingredients:

• a few tbsp Pistakio Creamy 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 Creamy pistachio spread

instructions:

1. preheat oven to 350ºF. 

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 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 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!

recipe adapted from @cookingwithlamees