To begin, prepare the syrup by combining sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 10 minutes until slightly thickened. If desired, add rose or orange blossom water for extra fragrance. Set aside to cool.

Preheat your oven to 180°C (350°F). Take a large bowl and gently separate the kadayıf (shredded phyllo) dough with your fingers to loosen it. Pour the melted butter over the dough, then use your hands to mix, ensuring each strand is coated with butter.

In a round, oven safe metal pan (about 20 cm or 8 inches in diameter), add half of the buttered kadayıf dough. Press it down firmly and evenly to create a flat base layer, which will ensure the pastry holds together after baking.

Distribute the shredded cheese evenly over the kadayıf base, leaving a slight margin around the edges. The cheese should cover the base completely to achieve the characteristic stretchy texture of Künefe.

Add the remaining kadayıf dough on top of the cheese, pressing down gently but firmly to encase the cheese fully. Try to ensure the top layer is as even as possible for uniform browning.

Place the pan over medium heat on the stovetop for about 3-5 minutes to lightly brown the bottom layer. Rotate the pan occasionally for even browning. This initial heating will help form a crispy crust on the bottom.

Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the top turns golden and crisp. Keep an eye on it, as kadayıf can brown quickly. Once done, remove from the oven.

Immediately pour the cooled syrup evenly over the hot Künefe, allowing it to soak in. Let it sit for a few minutes, then garnish with finely chopped pistachios. Serve warm with a dollop of clotted cream or kaymak on top if desired.