Künefe (Turkish Cheese Pastry) with Syrup and Pistachios

Preheat oven to 350°F (175°C). Grease the small oven-safe dishes with butter.

In a large bowl, combine the shredded phyllo dough with the melted butter. Toss thoroughly to ensure the dough is evenly coated.

Divide half of the buttered phyllo dough among the prepared dishes, pressing it firmly into the bottom and up the sides to create a crust.

Spread the shredded mozzarella cheese evenly over the phyllo dough base in each dish.

Cover the cheese with the remaining buttered phyllo dough, pressing down gently to enclose the cheese.

Bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy.

While the künefe is baking, prepare the syrup. In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved.

Reduce the heat and simmer for 5-7 minutes, or until the syrup slightly thickens. Stir in the lemon juice.

Once the künefe is done baking, immediately pour the hot syrup evenly over each pastry. The syrup should sizzle as it's poured on.

Garnish with chopped pistachios and serve immediately. The künefe is best enjoyed warm.