In a baking pan, combine the shredded knafeh dough with the melted butter and vegetable oil. Rub the dough well to coat evenly.

Bake in a preheated oven at medium heat for about 15 minutes. Stir every 5 minutes so it browns evenly on all sides.

In a saucepan, combine 4 cups of milk, the heavy cream, and sugar. Stir well.

In a separate pot over heat, mix the extra 1 cup of milk with the cornstarch. Stir until the cornstarch is fully dissolved.

When the milk mixture is hot, add the cornstarch mixture and stir constantly until the mixture thickens into a creamy consistency. Add the ground mastic, orange blossom water, and rose water, then remove from heat.

Pour the cream mixture into glass cups.

Layer the knafeh over the cream in the cups. You can add pieces of strawberry or any fruit between the layers. Sprinkle ground pistachios on top.

Serve cold.