First start with preparing the syrup. Pour sugar and water in a medium size pot and let it boil. Once it boils, remove from heat and let it cool.

Remove the shredded dough from package and shred it once more with a sharp knife or food processor until the shredded phyllo dough pieces are very small.

Melt butter in a pan and start to add shredded phyllo dough and mix with butter very well.

Add the milk and continue mixing until butter and milk are well combined into the shredded phyllo dough and remove from heat. Then divide the buttered phyllo in to two portion.

In a round pan or pyrex, place the first half of the buttered phyllo dough and press it with spatula. Distribute the shredded unsalted mozzarella cheese evenly on top of the buttered phyllo dough and press the cheese with spatula.

Add the remaining second half of the buttered phyllo dough on the top of the cheese and distribute evenly. No cheese should be seen after you cover the top and then press it evenly.

Heat the oven to 190 C. Place the pan and bake for 50 minutes or until it gets golden brown color. 

After 50 minutes, remove it from oven and pour the syrup on hot Künefe. Let it absorb the syrup about 3 minutes and it will be ready to serve.