Saada’s Knafeh

For the pastry

• 200 g unsalted butter, melted
• 200 g ‘angel-hair’ knafeh pastry

• make the cheese by pouring the milk into a saucepan & bringing it to the boil, then pour the vinegar into the boiling milk & whisk for 2-3 minutes which will start to separate the curds from the whey
• once separated, drain in a colander to collect the cheese, & sweeten with 2 tablespoons of sugar
• pour 100