Crispy Baklava Rolls with Cream

Place the sugar and water in a saucepan and stir until the sugar is evenly moistened and the mixture is uniform.

Heat the mixture over medium heat until the sugar dissolves, then add the lemon juice and stir until the syrup is well combined.

Remove the syrup from the heat and set it aside to cool completely before pouring it over the hot baklava rolls.

Combine the cold milk, cornstarch, and coarse semolina in a saucepan, stirring well until smooth and free of lumps.

Cook the mixture over medium heat, stirring constantly, until noticeably thickened to a firm cream consistency.

Add the orange blossom water to the thickened cream and stir until evenly incorporated, then remove the saucepan from the heat.

Set the cooked cream aside to cool completely to room temperature without disturbing its consistency. Then refrigerate it until thoroughly chilled and firm enough to use as a filling.

Keep the phyllo pastry covered at room temperature for 60 minutes, until completely thawed without drying out.

Divide the stack of phyllo pastry in half and place one half on top of the other, then trim about 5 cm from the side to make the sheets an even size.

Brush a sheet of phyllo pastry with melted ghee.

Roll the pastry around a forming cylinder, leaving one end exposed so the cylinder can be removed easily later.

Grease a baking sheet with ghee, then arrange the phyllo rolls evenly on it so they bake uniformly. Brush the pastry with melted ghee.

. Use the oven's bake setting.

Pour the cold syrup over the hot baklava rolls as soon as they come out of the oven, allowing them to absorb it evenly while keeping their shells crisp.

Hold the exposed end of each roll and gently pull out the forming cylinder without breaking the crisp shell.

Whip the chilled cooked cream with the canned cream in a mixer bowl until the filling is smooth, uniform, and suitable for piping.

Transfer the whipped cream filling to a piping bag and pipe it evenly into the hollow baklava rolls until filled from both ends.

Garnish the baklava rolls with pistachios, then arrange them on a serving platter and serve immediately while the shells are still crisp and the filling is cold.