Soak the saffron threads in the rose water and set aside for the saffron to release its color.

In a bowl, mix the almonds, sugar, cardamom powder and the rosewater-saffron mix. Set aside.

To prepare the pastry, cut the phyllo sheets into 10*25cm strips and brush with water.

Spread a thin layer of filling on a pastry strip, leaving some space along the edges. Fold the long edges of the pastry strip towards the middle, over the filling, and roll up the strip firmly. Use the cornstarch water to seal the roll tightly. Repeat for the remaining filling and pastry strps.

Fry the rolls in batches in a heated pan of vegetable oil for 4 minutes, making sure they become golden brown on all sides. Remove and transfer onto kitchen towels to drain.

Allow to cool and serve.