Homemade Turkish Kunefe

Butter the surface of two kunefe trays using 35g of room temperature butter for each. Drizzle a few drops of grape molasses and rub it well into the butter. Place the trays in the refrigerator for 5-10 minutes until the butter solidifies.

Melt the remaining butter (approximately 130g) in the microwave for 10-15 seconds.

Pour the melted butter over the shredded kataifi pastry and rub it in for 2-3 minutes, ensuring the pastry is well soaked.

Take one buttered tray from the refrigerator. Spread half of the buttered kataifi pastry evenly and press it down firmly to create a solid layer.

Generously add the unsalted cheese over the pastry layer, ensuring it does not reach the edges to prevent sticking.

Top the cheese with the remaining buttered kataifi pastry and press it down well.

In a pot, combine sugar and water. Stir well until dissolved.

Bring the mixture to a boil, stir again, then simmer for 5 minutes. Remove from heat. The syrup should be warm, not hot, when poured over the kunefe.

Cook the kunefe on low heat, continuously turning the tray to ensure even browning and prevent burning. Place the tray slightly off-center on the burner. Check the bottom with a knife for a golden-brown color.

Quickly place the second prepared tray on top of the hot kunefe and invert them. Cook the other side until golden brown.

Pour about 4 ladles of warm syrup over the cooked kunefe. Let it soak for 2 minutes. Sprinkle generously with ground pistachio or walnut.