Step 1

In a small sauce pan, combine sugar and water over medium-high heat. Stir well.

Step 2

Bring mixture to a boil.

Step 3

Add lemon juice.

Step 4

Lower heat to medium low and simmer for another 10 minutes.

Step 5

Remove the syrup from the heat, add the rosewater, give it a quick stir.

Step 6

Set aside and let it completely cool down before topping your knafeh.

Step 7

Use a food processor to finely shred the Phyllo dough into smaller pieces. They will look about the size of vermicelli.

Step 8

Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

Step 9

In a small non-stick pan, over medium heat combine milk, cream of wheat and sugar, whisking constantly to work out any lumps.

Step 10

Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. (Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).

Step 11

Reduce heat to low and simmer for another 5 minutes.

Step 12

Set aside.

Step 13

Preheat oven to 370 F.

Step 14

Coat the bottom of a 9-inch cheesecake springform pan with baking spray.

Step 15

Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.

Step 16

Add a layer of the shredded Mozzarella cheese.

Step 17

Top the pan with a layer of the knafeh mixture.

Step 18

Bake for 25-30 minutes.

Step 19

Remove pan from oven and set aside until its comfortable to handle.

Step 20

Invert into a serving plate and loosen the Knafeh from the rim of the springform pan. The shredded Phyllo dough will be the top of the Kanafeh.

Step 21

Pour half of the cooled sugar syrup over the knafeh. Reserve the rest for serving with each piece.

Step 22

Garnish with crushed pistachios on top of the kanafeh, if using.

Step 23

Serve each Knafeh piece with the remaining sugar syrup on the side.

Step 24

Enjoy!