I'm still finding my feet with Syrian puddings actually as only recently that I've met some Syrian women where I live that have showed me how to make the puddings
One I've just made tonight is a savory knuafa...death to any diet and goes right to the hips, gives dentist heart attack etc etc
1 packet of Kunafa pastry - this is very very thin shred like pastry, found in Middle Eastern/Turkish or possibly Polish shops
1 tub of Marsapone cheese
1 small block mozzerella
1 quantity of syrup (see previous post for that)
Ghee
Cut the pastry into tiny little pieces and fry (yes fry) in Ghee until golden brown
In a square tin, put a layer of the pastry and press down
Crumble the mozzerella and mix into the Marscapone - dot the mixture over the pastry and spread out a little if you can - if not, don't worry as dotting the mixture means it will spread out when cooking
Add a second layer of a pastry and press down
Drench in Syrup (maybe half the quantity made) and bake in oven until top all golden, cheese is bubbling
Leave to cool, add more syrup if required
Another thing I also like to do is sprinkle pistachio nuts on top of the cheese mixture before adding the second layer of pastry but this is a personal thing
I've made another Syrian pudding with milk, cornflower and rosewater as well but haven't quite got the measurements correct yet so won't post recipe for that