Put the kunafa in a food processor and chop it halfway, then melt the butter and add it to the kunafa and beat it again until the kunafa and butter are mixed together, then put it in a bowl.
We take out the puff pastry squares and let them melt a little, then cut each square into four small squares.
Dip the squares in the milk, then dip them in the kunafa mixture and butter and make sure to press a little on the puff pastry so that the kunafa sticks to it, then put it on a tray covered with baking paper.
Bake it in a preheated oven at 180 degrees for 15-20 minutes until the puff pastry swells and the kunafa takes a golden brown colour and browns it a little from the top, then we take it out of the oven and let it cool on a grid.
Mix the cream, ricotta cheese and the rose water in a bowl.
When completely cool, open each square from one side and stuff it with a teaspoon of the mixture of cream and ricotta cheese prepared and previously mixed in a bowl.
When serving, we pour a little syrup (the syrup) on the serving plate, then arrange the kunafa beads on the plate, pour more syrup on them and sprinkle the ground pistachios.
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.