In a sauce pan over medium heat, gently simmer sugar, water and lemon juice for 6- 7 minutes until the sugar dissolves.

Remove from heat, allow it to cool and add in the rose water.

In a bowl combine chopped pistachios and cinnamon and set aside

Preheat the oven to 350°F. Thaw the frozen knafeh

for 50-60 minutes on the counter.

In a large mixing bowl, break up the knafeh

Pastry into 2- 3 cm long pieces and add the butter and powdered sugar over it.

massage the butter into the knafeh

until it is evenly coated and every strand is saturated.

Brush the baking dish with butter, fill it with prepared knafeh

dough and press it down firmly.

In a separate bowl, combine the cheese , cream and sugar and spread the creamy filling, evenly over knafeh layer

Top with the remaining dough over the cheese mixture until it covers the cheese

Bake for 30-35 minutes, or until the pastry is golden.

Pour the prepared sugar syrup on top while it is hot and serve.

decorate with the chopped pistachios, rose petals and serve hot.