In a medium saucepan, combine 1 ½ cups of granulated sugar and 1 cup of water. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat, let simmer for about 10 minutes, then stir in 1 teaspoon of rose water and set aside to cool.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, break the thawed kataifi dough into smaller pieces. Pour in the 8 tablespoons of melted unsalted butter and mix until evenly coated.
Grease the 9x13 inch baking dish with additional melted butter. Spread half of the kataifi dough mixture evenly across the bottom, pressing gently.
Spread the freshly shredded unsalted white sweet cheese over the layer of dough, ensuring even distribution.
Cover the cheese layer with the remaining kataifi dough, pressing gently to compact it.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Once baked, remove from oven and pour the cooled syrup evenly over the top while still hot. Allow it to soak for a few minutes.
Sprinkle crushed pistachios on top, cut into squares or diamonds, and serve warm or at room temperature.
