Separate the kunafa dough strands and mix them well with the melted butter and ghee or oil until fully coated. Spread the mixture on a baking sheet and bake until golden brown. Place on paper towels to absorb any excess fat.

Meanwhile, prepare the cream filling. In a saucepan, combine all the ingredients except the canned cream, rose water, and orange blossom water. Whisk well to dissolve the cornstarch, then cook over medium heat, stirring constantly, until the mixture thickens. Add the canned cream, rose water, and orange blossom water, and stir well. Remove from heat and pour into elegant, clear glass cups.

Let the cups cool completely, then garnish with strawberry slices, kunafa, and pistachios.

Serve chilled. Thank you, Manal, for the beautiful presentation!