1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. To prepare the znoud el sitt, cut each phyllo sheet into rectangular strips of 12 cm length and 7 cm width each.

4. Put a strip on the table horizontally and another strip over it vertically forming a cross.

5. Put 1 tablespoon of ashta cream in the middle of the upper strip, fold over the 2 sides and roll the lower strip over the folded one.

6. In a deep frying pan, heat the vegetable oil and fry the rolls in batches until they turn golden. Place them on a kitchen absorbent paper.

7. Immerse each roll in the sugar syrup for a few minutes.

8. Decorate with ashta cream, ground pistachio and candied orange blossom and serve at room temperature or cold.