Middle Eastern Cream Filled Kunafa / Kunafa Bil Ashta

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1. 1Step 1: Combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Stir and cook until the sugar has dissolved, then remove from heat. Refrigerate the syrup once it has reached room temperature.
2. 2Step 2: In a medium saucepan, whisk together eggs, sugar, cornstarch until smooth. While continuously whisking, pour in milk and whisk until completely combined.
3. 3Step 3: Place the saucepan over medium heat and cook until thickened, while regularly stirring or whisking to prevent scorching, about 5 to 10 minutes. Remove from heat and whisk in orange blossom water. Transfer to a heat-safe container and cover with cling film (making sure that it’s directly on top of the cream/custard) to prevent a skin from forming.
4. 4Step 4: Preheat oven to 350°F and set aside two greased 9-inch round cake pans.
5. 5Step 5: Place kataifi in a large bowl, and shred into 1 to 2-inch pieces. Gently toss the shredded kataifi with melted butter and oil, making sure they are evenly coated.
6. 6Step 6: Transfer ½ of the prepared kataifi to both prepared pans. Gently press them down to form an even layer. Spoon the prepared ashta evenly over both pans, leaving a ½-inch border along the edges. Top both pans with the remaining kataifi and gently pat it down into an even layer.
7. 7Step 7: Bake the prepared kunafa for 30 minutes. For a golden color, place under the broiler for a few minutes.
8. 8Step 8: Remove kunafa from oven and immediately pour the prepared sugar syrup evenly over both pans. Garnish with pistachios and rose. Allow the syrup to absorb for a few minutes before serving.