Preheat oven to 200 C/390 F, and grease either two 9 inch pans or a 12 inch pan with ghee or butter. I baked one 9 inch pan and assembled the second and froze it before baking. Yay! Future kunafa party.
In a large bowl, shred the konafa dough into 1inch/2.5 cm long pieces. I like doing this with kitchen scissors, and Cleobuttera recommends the kunafa pastry be semi frozen while doing this so If it has thawed completely stick it back in the freezer for an hour or so.
Pour the melted ghee over the shredded pastry, and toss with your hands until all strands are evenly coated and glistening with fat. Stir well!
Transfer 2/3 of the pastry into the bottom of the prepared pan, and firmly press it down around the bottom and sides. Pack it in tightly, try using the bottom of a measuring cup to get it even and smoothed out.
Pour in half of the cooled, semolina pudding and spread into a thin layer. Sprinkle with the cheese mixture and pat down into an even layer. Cover with the remaining semolina pudding.
Scatter on the remaining third of kunafa dough evenly over the semolina pudding, pressing lightly to stick it down.
Bake for 40-45 minutes or until a deep golden brown. When you think it's done, lift the sides away from the pan with a knife and make sure the sides and bottom are golden brown too.
Remove from oven and immediately pour on 3/4 of the syrup, going in a circular motion to evenly disperse it. Serve the kunafa with the extra syrup for those who want to top up their slice (always me)
Garnish with pistachios and serve warm! You can store leftover kunafa in the fridge and reheat in the oven or microwave but there's nothing like that first slice out of a piping hot fresh kunafa.