Preheat the oven to 180°C/gas mark 4. Chop the filo pastry finely (or use a food processor). Once shredded, pan fry in butter. You want to extract all the moisture, and make the filo crispy, with a little bit of light-golden colour.
Butter 6 ramekins and add the filo mix to the bottom so it comes up to a quarter. Next, add a thin layer of soft cheese – the lighter the cheese, the better.
In a separate container, infuse the double cream with 1 tbsp blossom water. Once mixed, add the cream to the ramekins so it comes up to 80% of the volume.
Top with the remaining knafa pastry and bake in the oven for 20-25 mins until the pastry is beautifully golden.
Meanwhile, heat the water and sugar to create a syrup and infuse with the remaining 1 tbsp blossom water. This should be drizzled on top of the knafa when it comes out of the oven. Serve, garnished with pistachios and rose petals.