Kunafa (Knafeh)

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1. 1Step 1: In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
2. 2Step 2: Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
3. 3Step 3: Turn heat off and let it cool completely and come to room temperature.
4. 4Step 4: In a saucepan whisk together cold milk and cornstarch until dissolved.
5. 5Step 5: Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
6. 6Step 6: Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
7. 7Step 7: In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
8. 8Step 8: Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
9. 9Step 9: Place shredded knafeh in a bowl and proceed with the other half.
10. 10Step 10: Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
11. 11Step 11: Preheat your oven to 350F.
12. 12Step 12: Brush a 10” round pan with some of the melted ghee.
13. 13Step 13: Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
14. 14Step 14: Pour the pudding mixture topping it with the grated cheese if using.
15. 15Step 15: Spread the filling evenly leaving about half an inch from the sides.
16. 16Step 16: Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
17. 17Step 17: Pour the remaining ghee evenly on top.
18. 18Step 18: Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
19. 19Step 19: Pour cooled syrup over while hot and let it rest for 10 minutes.
20. 20Step 20: If you want invert on a serving platter and garnish with crushed pistachios.