Baking the pastry in a cast iron skillet promotes even browning.
Thoroughly mixing the shredded phyllo with ghee ensures the pastry crisps up all the way.
Cooking the syrup to the soft-ball stage ensures that enough moisture has been driven off, so the phyllo doesn’t get soggy.
Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that’s all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don’t worry if you can’t find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.
Ingredients
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8 ounces (225g) nabulsi, akkawi, or mozzarella cheese, roughly chopped or shredded
2/3 cup (5 ounces; 140g) clotted cream, crème fraîche, or cream cheese
1 pound (454g) shredded phyllo, thawed
1 1/2 cups (12 ounces; 340g) ghee, melted
1 1/2 cups (11.5 ounces; 320g) sugar
2 tablespoons (1 ounce; 30g) lemon juice, from about 1 lemon
1 teaspoon rose water
1/2 teaspoon orange blossom water
3/4 cup (3 ounces; 84g) chopped, toasted pistachios
