For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water
For the knafeh
250ml full cream milk
250ml pouring cream (not thickened)
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g fresh ricotta cheese
375g packet of Antoniou Kataifi pastry
250g melted butter
60g pistachios, roughly chopped
To make the syrup, combine the sugar, water, lemon juice and orange blossom water over a medium high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes until thickened. Remove from the heat and cool completely before using.
To make the custard, whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.
Remove the kataifi, untangle and using kitchen scissors cut the kataifi into smaller strands. Place one third of the kataifi strands into a food processor and process until it is broken into smaller pieces and empty into a large bowl. Repeat with the remaining two thirds of the kataifi and pour over the melted butter. Using your hands mix through the butter, ensuring to coat the kataifi well.
Spread half the kataifi onto the bottom of a baking dish measuring 25cm x 35cm. Press the mixture firmly using your hands. Pour the ricotta mixture over the kataifi and then top with the remaining buttered kataifi, ensuring it is well covered.
Bake in a preheated 170 deg C oven for one hour. Remove and immediately pour over the cooled syrup and top with chopped pistachios. Allow the knafeh to cool for a further hour before slicing and serving.