Ingredients ½ 1× 2× 3×

• 500 g mozzarella or desalted akkawi cheese
• 1 cup fine semolina
• ½ cup light syrup
• 2 tablespoons rose water and orange blossom water
• 2 cups fresh ashta cream for the filling
• Ground pistachios, orange-blossom jam and syrup to serve

Instructions

1. In a non-stick pan over low heat melt the cheese with the syrup until fully melted
2. Add the semolina gradually, stirring fast with a wooden spoon, until a soft, stretchy dough forms
3. Add the orange blossom and rose water and take the pan off the heat at once
4. Lay out cling film, brush it with a little syrup and roll the hot dough thin into a rectangle
5. Pipe a wide line of cream along one edge of the dough
6. Roll the dough over the cream one and a half turns, then cut with a knife to make a long cylinder
7. Repeat with the rest of the dough, then cut the cylinders into 4 cm pieces
8. Arrange on a plate, garnish with pistachios and orange-blossom jam and serve cold with syrup