known as the festive dessert; syrup soaked, cheese filled pastry strands it is one of the sweetest dessert i have eaten. i found it sickeningly sweet, far more than our jalebis and other syrup soaked sweets. it is prepared using pastry strands known as tel kadayif which is made from pushing the dough through a sieve to form delicate strands, which look like vermicelli and when soaked in butter and baked, resembles golden shredded wheat. it is the basis for many desserts but this is the most impressive. baked along with cheese, where the hot cheese must ooze out during the baking process, it gives an interesting contrast to the syrup soaked, crunchy casing. kunefe can be baked in one big pan or smaller ones as individual portions. the kunefe here was unimpressive and was served lame cold. the cheese didn’t ooze out and the sugar overkill had no aromatic notes. we walked out after a couple of bites into this rubbery plastic goo.