Znud al sit (crispy cream-filled rolls)

For the syrup, put 200g sugar, 120ml water and the lemon juice in a saucepan and set over a medium heat. Cook, stirring to dissolve, then simmer until the consistency thickens (around 10 minutes). Remove from the heat and stir in the orange blossom water and 2 tsp rose water. Set aside to cool completely.

Meanwhile, for the qishta (perfumed cream), whisk together the milk, cream, cornflour and 50g sugar in a saucepan; set over a medium heat. Stir continuously until dissolved and the qishta thickens to a cream (around 10 minutes). Remove from the heat and add ½ tbsp rose water. Cover the surface with dampened, scrunched baking parchment to prevent a crust. Chill for 2 hours.

Melt the butter. Arrange the 7 filo sheets in 1 large stack, then cut lengthways into 3 long stacks (around 8cm wide). Cut 1 of the stacks in half to create 14 short strips. Top 1 of the long strips with 1 short strip, about ¼ of the way down, to form a cross. Scoop 1½ tbsp of the qishta onto the intersection of the strips and fold the ends of the short strip over the qishta to create a parcel. Roll up the long strip gently but tightly to enclose the parcel and form a cigar-shaped roll. Seal the end with a little melted butter, then set aside. Repeat with the remaining strips to create 14 rolls (znud). Brush the znud all over with more melted butter.

Once all the znud are rolled, pour the oil into a frying pan to a 1cm depth and heat to 170ºC. Fry in batches for around 30 seconds on each side until golden and crisp. Use tongs to transfer the znud to a kitchen paper-lined baking tray. Briefly warm the syrup if it has thickened, then quickly plunge the znud into the syrup and arrange on a serving plate. Scatter with the pistachios and rose petals to serve.