👨‍🍳 Instructions

1. 1

   Prepare the syrup: In a saucepan, combine 1 cup water and 1 cup sugar. Bring to a simmer over medium-high heat and boil for 2-3 minutes until the sugar is dissolved. Remove from heat, stir in the orange blossom water and lemon juice. Set aside to cool.

2. 2

   Prepare the filling: In a bowl, combine the crumbled Akkawi cheese with 1 tablespoon of granulated sugar. Mix well.

3. 3

   Preheat oven to 400°F (200°C). Lightly butter a large baking sheet or line with parchment paper.

   💡 Tip: A well-greased or lined baking sheet prevents sticking.
4. 4

   On a lightly floured surface, roll out the puff pastry sheet to form a rectangle approximately 7-inch x 12.5-inch. Cut the rectangle horizontally into three equal pieces, then cut each piece into two squares, yielding six squares in total. Roll out each square slightly thinner.

   💡 Tip: Work quickly with puff pastry to keep it cold.
5. 5

   Lightly brush the surface of each pastry square with melted butter. Spoon about 3-4 tablespoons of the cheese mixture into the center of each square, leaving a 2-inch border.

6. 6

   Fold the pastry to enclose the filling. You can fold in the corners to create an envelope shape, or fold diagonally into a triangle, sealing the edges by pressing with your fingers or a fork.

   💡 Tip: Ensure the edges are well-sealed to prevent the filling from leaking out.
7. 7

   Place the prepared pastries on the baking sheet. Brush the tops with melted butter.

   💡 Tip: For an extra golden crust, you can brush with an egg wash before the butter.
8. 8

   Bake for 10-13 minutes, or until the pastries are golden brown and puffed.

   💡 Tip: Keep an eye on them as puff pastry can brown quickly.
9. 9

   Remove from the oven. Drizzle generously with the prepared syrup. Garnish with crushed pistachios and nigella seeds, if desired.

   💡 Tip: Serve warm for the best texture.