Pistachio Rose Water Kunefe Cups

Combine all-purpose flour, salt, and 80ml water in a bowl. Mix until a firm dough forms, adding a splash more water if needed. Wrap in cling film and rest 20 minutes at room temperature.

Divide rested dough into small portions. Using a pasta machine or rolling pin, roll each portion as thin as possible on a floured surface — aim for translucent sheets.

Cut each phyllo sheet into thin ribbons approximately 2-3mm wide with scissors or a sharp knife. Transfer shreds to a large bowl.

Melt 80g butter in a small saucepan over medium heat until foaming. Pour over kataifi shreds and toss thoroughly until every strand is glistening and coated.

Preheat oven to 180°C. Generously butter 4 individual ramekins or a muffin tin with the 30g butter reserved for the orange syrup.

Press buttered kataifi shreds firmly into the prepared ramekins, creating thick cup walls and a base. Build up the edges to form a defined rim about 2cm high.

Bake on the middle rack for 20-22 minutes until cups are deeply golden and crisp at the edges. Remove from oven and cool in ramekins 5 minutes before carefully inverting onto serving plates. Reserve oven at 160°C.

Toast 80g pistachio in a dry pan over medium heat 2-3 minutes until fragrant. Roughly chop half and finely grind the other half.

Combine whole milk and 50g white sugar in a saucepan over medium heat. Stir until sugar dissolves and milk begins to steam — do not boil. Remove from heat.

Stir in the finely ground pistachio. Let steep 5 minutes. Pour through a fine-mesh sieve, pressing to extract liquid. Reserve the pistachio-enriched milk.

Combine 200g white sugar and 100ml water in a saucepan over medium heat. Stir until fully dissolved and bring to a gentle simmer.

Using a vegetable peeler, remove the zest from 1 orange in long strips, avoiding bitter white pith. Add zest strips to the simmering syrup along with 60ml fresh orange juice.

Simmer syrup 8-10 minutes until slightly thickened and reduced to approximately 180ml. It should coat the back of a spoon. Remove from heat and discard zest strips.

Warm the pistachio-infused milk in a small saucepan over low heat until steaming. Carefully ladle 2-3 tablespoons into each kataifi cup, allowing it to absorb before adding more.

Spoon the warm orange syrup generously over each cup — the shredded pastry will drink it in. Allow to sit 3-4 minutes for syrup to penetrate.

Scatter chopped pistachio and finely shaved orange zest over each cup. Serve immediately while the cups retain their crisp exterior with a tender, syrupy interior.