Walnut-Stuffed Kunafa Tray

Finely chop the walnuts, leaving a few small pieces for texture, then transfer them to a large bowl once they reach the right consistency for the filling.

Mix the chopped walnuts with the sugar, syrup, cinnamon, ghee, and orange blossom water until the filling is well combined and the ingredients are evenly distributed.

Remove the filo pastry from the freezer and let it stand for 60 minutes, until the kunafa strands soften and are easy to separate. Then cut the strands by hand, with a knife, or in a food processor into medium pieces, taking care not to chop them too finely or leave them too coarse.

Toss the kunafa strands thoroughly with the sugar until the strands are evenly coated.

Using your hands, rub the melted ghee thoroughly into the kunafa strands until they are all coated and slightly softened.

Press small portions of the kunafa mixture firmly over the bases and up the sides of small cups, forming a sturdy hollow in each one.

Spoon the walnut filling into the center of each hollow, keeping it away from the edges so the pieces can be sealed easily.

Cover the walnut filling with more of the kunafa mixture and press the top firmly so each piece is sealed and holds its shape.

Turn the shaped kunafa pieces out of the cups directly onto a baking tray greased with ghee, arranging them carefully so they remain intact and evenly shaped.

. Use the oven's bake setting. Allow 10 minutes.

Pour the cold, thick syrup over the hot kunafa pieces as soon as they come out of the oven, then let them absorb it before serving.