Kunafa Rolls with Ashta Cream

Finely chop the kunafa until the strands are short and even, which will help them toast and hold their shape uniformly.

Heat the ghee in a skillet over medium heat, then add the kunafa and stir constantly until it begins to change color without burning.

Add the powdered sugar to the kunafa and continue stirring over medium heat until evenly heated and golden throughout.

Spread the golden kunafa in the pan and press it down firmly to form a compact, even layer with no gaps.

Toast the all-purpose flour in a skillet over medium heat, stirring constantly, until it turns light beige and no longer tastes raw. Remove the toasted flour from the heat and set it aside to cool slightly so it can be mixed in without clumping.

While the ingredients are still cold, whisk the milk, toasted all-purpose flour, and sugar together in a saucepan until the flour is fully incorporated and the mixture is free of lumps.

Heat the milk, all-purpose flour, and sugar mixture over medium-low heat, stirring constantly, until hot and beginning to thicken evenly.

Add the ashta cream to the hot mixture and continue stirring over medium-low heat until fully incorporated and the mixture is smooth and uniform.

Add the butter to the filling and continue stirring over medium-low heat until it melts and is fully incorporated, leaving the mixture glossy and smooth.

Add the orange blossom water when the filling is nearly boiling, then continue stirring over medium-low heat until it comes to a boil and bubbles appear on the surface.

Pour the hot filling made with all-purpose flour, milk, sugar, ashta cream, butter, and orange blossom water over the kunafa layer. Gently spread it into an even layer without mixing it into the kunafa underneath.

Refrigerate the pan for 120 minutes, until the filling is completely set and the dessert is easy to slice and roll. Using a sharp knife, cut the chilled dessert into equal strips suitable for rolling, keeping both layers intact in each strip.

Evenly sprinkle the chopped pistachios over the ends of the strips, or use other nuts of your choice for a uniform filling.

Gently roll up each strip to form a neat, firm roll. Avoid pressing too hard so the filling stays inside and does not squeeze out of the ends.

Arrange the rolls on a serving platter and, if desired, garnish evenly with chopped pistachios.