Preheat oven to 375°F.

Prepare the Pastry: Shred the phyllo dough into smaller pieces. I used my kitchen scissors to do it, but a quick whirl in the food processor will help too.

Take the shredded pastry in a mixing bowl and add the melted butter. Mix well to nicely coat everything with butter.

To make the Filling: Combine ricotta cheese and grated mozzarella in a small mixing bowl.

To Assemble: I used 4 mini tart pans, but a square baking dish will work great here. Divide the pastry on the bottom of the baking pans. Next divide the filling evenly on top of the pastry. Finally add the remaining pastry on top of the filling and press lightly.

Bake in the oven for 40~45 minutes or until the top is golden brown.

Make the Sugar Syrup: While the kunafehs are baking in the oven, make the syrup, Combine water, sugar and golden syrup in a saucepan and bring the mixture to a boil, lower the heat and simmer for 5~7 minutes or until the syrup turns thick. Stir in rosewater and set aside until ready to use.

Remove from the oven, cool for 5~10 minutes. Pour the syrup making sure to cover all the nooks and crannies. Cool for few minutes before inverting them onto serving plate. Garnish with chopped pistachios and serve.