I let it thaw overnight in the fridge, baked it the next day and it was perfect.
In making the künefe, the kadayıf is not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayıf.
The kunafa dough should become crispy when baked, and this is only achieved when you use a certain percentage of almond flour.
This is an iconic Palestine.
Use your hands to mix the butter and dough together.
And the pictures are looking fab.