Step 2

Make the cheese filling: whisk together the milk, cream cheese, 4 tbsp sugar and cornstarch in a bowl. Pour into a saucepan over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat, cool slightly, then stir in the shredded mozzarella.

Step 3

Press half the buttered pastry into a baking dish to form an even base. Pour the cheese mixture over and spread level.

Step 4

Cover with the remaining pastry, pressing gently. Bake for 20–25 minutes until the top is golden and crisp.

Step 5

While the knafeh bakes, make the syrup: dissolve the 1 cup sugar in 1 cup water, bring to a simmer and cook for 4–5 minutes until slightly thickened. Stir in the lemon juice and rose water.

Step 6

Pour the warm syrup evenly over the knafeh as soon as it comes out of the oven. Serve immediately.