This pudding is made with kadayif, a kind of shredded pastry. It’s often translated as “shredded wheat” but is used so luxuriously, soaked in syrup or coated in butter, that it couldn’t be further from the breakfast cereal of the same name. You can buy it in Turkish or Middle Eastern stores, either frozen or fresh and vacuum sealed, and it keeps for ages. It’s made by extruding wet raw dough through a mesh and onto hot plates, where it sets in long, thin strands. I like künefe best eaten no more than an hour after it is made, while the sweet cheese centre is still just squidgy.