Rub the kunafa dough with the melted butter.

Toast the kunafa in a baking pan, stirring occasionally, until golden brown.

To make the cream filling, mix all the ingredients except the orange blossom water with cold milk. Cook, stirring, until the mixture boils and thickens. Add the orange blossom water at the end.

Layer the toasted kunafa and cream filling in cups, then garnish with pistachios and drizzle with simple syrup.