Znoud el sit (cream pastry rolls)

Instructions

1. Heat the milk with half of the sugar without letting it boil.
2. In a bowl, whisk the yolks with the remaining sugar and the cornflour, then pour the hot milk over them while whisking.
3. Return everything to the pan over low heat and stir until thickened, about 3 minutes. Add the orange blossom water and let it cool.
4. Preheat the oven to 180 °C. Cut the filo sheets into rectangles and brush them with melted butter.
5. Place a spoonful of the cooled cream along one edge of each rectangle and roll them tightly like cigars.
6. Arrange them on a tray, brush the tops with butter and bake for 12 to 15 minutes, until golden brown.
7. Drizzle with syrup as soon as they come out of the oven and sprinkle with crushed pistachios before serving lukewarm.