Ingredients:

150g unsalted butter

350g vermicelli kunafa

Ricotta cheese

2 cups of water

2 cups granulated sugar

1 Tbsp lemon juice

Pistachios (for garnish)

Instructions:

1. Prepare the Syrup:

In a saucepan, combine 2 cups of water and 2 cups of granulated sugar.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Add 1 tablespoon of lemon juice, stir well, and remove from heat. Let it cool.

2. Prepare the Kunafa:

Preheat your oven to 180°C (356°F).

Melt 150g of unsalted butter and mix it with 350g of vermicelli kunafa. Make sure all the kunafa strands are well coated with butter.

3. Assemble the Mini Kunafa:

Take a small amount of buttered kunafa and press it into the bottom of each mini tart mold to form a base.

Add a layer of ricotta cheese on top of the kunafa base.

Cover the cheese layer with more kunafa, pressing it down gently.

4. Bake:

Place the mini kunafa molds on a baking tray and bake in the preheated oven for 20-25 minutes, or until golden brown.

Once baked, immediately pour the cooled syrup over the hot kunafa.

5. Add Syrup:

Allow the mini kunafa to soak up the syrup for a few minutes.

6. Garnish and Serve:

Remove the mini kunafa from the molds and place them on a serving plate.

Garnish with crushed pistachios.

Serve warm or at room temperature.

Enjoy your delicious mini kunafa!