Combine the sugar, water, and orange blossom water in a saucepan. Cook over medium heat until it reaches a rolling boil, then let it simmer until slightly thickened. Set aside to cool.

Melt the butter over low heat and cook it for 5–8 minutes until lightly browned.

Place the kunafa hair in a large bowl, pour the browned butter on top, and mix until fully coated.

Press two-thirds of the kunafa mixture firmly into a 26 cm (10-inch) pie dish, covering the bottom and sides. Set aside.

In another saucepan, whisk together the milk, sugar, and cornflour. Cook over low heat, stirring constantly, until thickened. Remove from heat and mix in the Greek yogurt until smooth.

Spread the cream filling evenly over the kunafa base.

Cover with the remaining kunafa hair.

Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown.

Pour the cooled syrup over the hot kunafa, let it cool down completely, then serve it and enjoy.