Step 1

In a medium pot, bring the sugar and water to a boil. Reduce to a simmer and cook until the sugar is dissolved and the liquid is starting to thicken slightly, about 10 minutes.

Step 2

Stir in the lemon juice and simmer for another 1-2 minutes to blend the flavors.

Step 3

Remove from heat and allow to cool to room temperature.

Step 4

In a small bowl, mix together the softened butter and grape molasses.

Step 5

Generously grease 4-6 individual or one large stove-safe pans with half the butter (they will be greased again before flipping the pastries).

Step 6

Roughly chop the Kadayıf into 1 inch (2.5 centimeter) pieces and place in a large bowl.

Step 7

Pour the melted butter over the chopped Kadayıf and toss to thoroughly coat.

Step 8

Press a layer of the coated Kadayıf across the bottom and sides of the prepared pans.

Step 9

Cover each layer of pastry with a layer of the cheese, leaving about a 1/2 inch (1.25 centimeter) border around the edges.

Step 10

Cover the cheese with another layer of the Kadayif. Press down to completely enclose the layer of cheese, especially around the sides.

Step 11

Place the pan over medium low heat. Cook until the bottom is golden, adjusting the heat between medium and low as needed, for about 6 minutes.

Step 12

Carefully flip the pastry onto a plate.

Step 13

Grease the pan again with the grape molasses butter mixture and place the pastry back into the pan, golden side up.

Step 14

Place the pan back over medium low heat and cook until golden on the bottom, another 4-5 minutes.

Step 15

Remove the pan from heat and immediately pour the desired amount of cooled syrup over the pastry to soak.

Step 16

Serve the Künefe hot while the cheese is still melted and stretchy.