Preheat and prepare the dough

• Preheat the oven to 190 °C (380 °F).
• Unfold the kunafa dough; if it feels stiff, spray it lightly with water and microwave for 30 seconds.
• Keep the dough covered with a damp towel so it does not dry out.

Prepare the cheese

• Cut the mozzarella into finger-sized pieces.

Line the muffin tin

• Cut medium-length kunafa strands that fit the muffin cups with a little overhang on the edges.
• Brush the strands with melted butter and place them in the tin.
• Add another buttered strand crosswise to form a nest.

Fill and close the rolls

• Place a few pieces of cheese in each nest.
• Fold the overhanging dough edges over the cheese and press firmly to seal.
• Repeat with the remaining dough and cheese.

Bake

• Bake for 20 minutes or until golden.

Make the sugar syrup

• Put the sugar, water and cardamom in a saucepan and bring to a boil.
• Add the lemon juice and keep boiling until the syrup has reduced by half.
• Set aside and let it cool.

Soak and serve

• Pour the cooled syrup over the hot kunafas.
• Let them cool completely before removing from the tin.
• Sprinkle with pistachios and serve.