Recipe by: Goody Kitchen
Preheat the oven to 180C. Grease a 30cm baking tin with butter.
Mix the mozzarella, ricotta and cream in a bowl then set aside.
Put the katiafi dough in a separate bowl and break up the strands slightly. Pour in the melted butter then combine really well – you want every strand of the dough to be covered in butter.
Tip half the dough in to the prepared tin and evenly distribute across the bottom, making sure it’s pressed flat. Press along the edges to create a raised border. Spoon the mozzarella mixture in to the middle.
Tip the remaining dough on top, covering all of the cheese and making sure it’s packed on top.
Bake for 45 minutes, or until the top is golden and crisp. Remove from the oven and drizzle liberally with the sweet syrup. Cool slightly then garnish with the pistachios and rose.
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