Bread creams

About 2.2 lbs ground pita bread (weight after grinding) • melted ghee or unsalted butter • orange food coloring • room temperature water • As much as you like of ashta (clotted cream; see previous recipe for how to make it) • As much as you like of mozzarella cheese (optional) • Thick sugar syrup (simple syrup)

white sandwich bread (1 loaf, crusts removed and finely ground) • butter • orange blossom water • For the cream filling: • whole milk (about 710 ml) • cornstarch • sugar • canned or fresh clotted cream (or substitute with thick cream) • orange blossom water • For garnish: • simple syrup (about 120 ml) • Ground pistachios

soft white sandwich bread, crusts removed and dried • butter • orange blossom water • For the cheese mixture • fine semolina • sugar • powdered milk • water (710 ml) • Nestlé cream (or 1 can table cream, about 7 oz/200 grams) • orange blossom water • water (710 ml) • mozzarella cheese •

butter • soft white bread • shredded mozzarella cheese • fine semolina • For the cream: • milk • sugar • rose water • For the syrup: • sugar • water • lemon •

white bread • shelled pistachios (about 65 grams) • shredded coconut (about 40 grams) • milk (about 950 ml) • fine semolina (about 160 grams) • sugar • orange blossom water • rose water • sugar (about 200 grams) • water (about 120 ml) • Juice of 1/2 lemon • rose water •

soft white sandwich bread • unsalted butter (about 1/4 cup or 55 grams) • For the cream filling: • whole milk (about 950 ml) • coarse semolina (about 320 grams) • table cream (such as Nestlé, about 7.6 oz or 215 grams) • shelled pistachios, chopped, for garnish (about 65 grams) • vanilla extract • orange blossom water • Shredded mozzarella cheese (as needed) • About 4 cups simple syrup (about 950 ml)