To make the clarified butter
Melt the desired amount of butter in a saucepan over low heat, without stirring approximately 15-20 minutes. At this point you will see the milk solids separate from the fat. Remove from heat and rest 5 minutes. Skim off foam if any. Using muslin cloth or fine sieve Carefully pour off clear fat leaving behind the milk solids that have settled to the bottom of the pan. Once cooled down, put it in a glass jar and store it in fridge.

To make the syrup
In a medium pot, add all the syrup ingredients and bring to a boil on medium heat. Boil for further 10 minutes.
Remove from heat and allow to cool to room temperature.

To grease the pans
Generously grease one large non-stick pan with clarified butter.

To arrange the pastry
Finely chop the Kadayıf into 1in (0.5cm) pieces and place in a large bowl.

Pour the clarified butter over the chopped Kadayıf and toss to thoroughly coat.

Press half of the chopped coated Kadayıf across the bottom of the prepared pans.

Place the mozzarella on top of the first layer of Kadayif.

Cover the cheese with another layer of the Kadayif. Press down firmly to completely enclose the layer of mozzarella. (It needs to be pressed down well using your hands so everything sets well.)

Place the pan over low heat. Cook until the bottom is golden. (Roughly around 4–5 minutes).

Carefully flip the pastry onto a plate (larger in diameter than the pan).

Place the pan back over low heat and cook the other side until golden on the bottom, another 4–5 minutes.

Remove the pan from heat and immediately pour the desired amount of cooled syrup over the pastry to soak.

Serve the künefe hot while the cheese is still melted and stretchy. Sprinkle with hazelnuts and serve with gelato.