In a saucepan, combine the granulated sugar and water. Bring to a boil, then reduce the heat and let simmer for about 10 minutes until it thickens slightly. Remove from heat and stir in the rose water. Set aside to cool.
Preheat your oven to 350°F (175°C) while you prepare the Knafeh.
In a large bowl, gently separate the kataifi dough with your fingers to ensure it’s fluffy. Pour the melted butter over the dough, mixing until evenly coated.
Spread half of the kataifi dough in the bottom of the prepared baking dish, pressing it down lightly. This will form the base of your Knafeh.
Evenly distribute the freshly shredded cheese over the kataifi layer, ensuring it covers the entire surface.
Spread the remaining kataifi dough over the cheese layer, pressing it down gently to create a compact top layer.
Place the baking dish in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and crispy.
Once baked, remove the Knafeh from the oven and immediately pour the cooled sugar syrup over the hot pastry. Allow it to soak for a few minutes.
Sprinkle the crushed pistachios on top for a pop of color and flavor. Cut into squares or diamond shapes, serve warm, and enjoy!
