creamy filling wrapped

For the Cream Filling: 1. In a small saucepan, combine the milk, semolina, and sugar. Cook over medium heat, stirring continuously until it thickens.

Once thickened, remove from heat and add the cream and orange blossom water. Mix well.

Cover the mixture with plastic wrap touching the surface directly, and refrigerate, preferably overnight.

Take the phyllo sheets and cut them into quarters.

Layer 4 sheets on top of each other, then add a spoonful of cream filling in the center.

Roll them up and seal the edges using a paste made of flour and water or use extra cream filling.

Shallow fry the rolls in hot vegetable oil until golden brown.

Once fried, dip the rolls in warm sugar syrup (sharbat).

Garnish with crushed pistachios and serve.