To make the cream filling: In a saucepan, combine 2 cups milk (480 ml) with 2 tablespoons cornstarch, 1 tablespoon fine semolina, and 1 tablespoon sugar. Stir constantly over medium heat until the mixture thickens. Add 1 tablespoon orange blossom water and 1 can (about 7 oz/200 grams) ready-made clotted cream (ashta), and mix well.

Fill the atayef dough with the cream filling, then top with ground pistachios.

Serve with simple syrup. Enjoy!