1-Chop 100 g of kunafa into small pieces using a food processor to achieve the perfect texture.

2-Add 50 g of melted butter to the chopped kunafa and process again until it’s evenly coated and combined, then transfer to a bowl.

3-Cut each of the 5 puff pastry squares into 4 smaller squares for bite-sized portions.

4-Dip each small puff pastry piece into 1/4 cup of milk, then press firmly into the kunafa-butter mixture to make sure it sticks well.

5-Place the coated pastry pieces on a greased baking tray for even baking.

6-Bake in a preheated oven at 180 degrees Celsius for 15 minutes, or until the puff pastry rises and the kunafa turns golden brown.

7-Remove from the oven and let the baked pastries cool completely on a wire rack to set properly.

8-For the filling, mix 100 g of thick cream and 100 g of ricotta cheese together, then add 1 tsp of rose water and 1/2 tsp of orange blossom water if using.

9-Once cooled, carefully open one side of each pastry puff and fill with about a teaspoon of the cream mixture.

10-To serve, pour some sugar syrup onto a plate, place a filled cream puff on top, drizzle more syrup over the puff, and sprinkle generously with powdered pistachios. Serve immediately for the best experience.