Shred the kunafa dough into small pieces.

Divide the dough into two equal parts.

Spread one part evenly in a baking pan.

To make the cream filling, combine the milk and cornstarch in a saucepan over low heat and dissolve completely.

Add the semolina and sugar.

When the mixture starts to bubble, remove it from the heat.

Pour the cream filling over the kunafa layer and spread evenly.

Add the remaining kunafa dough on top of the cream and gently spread it out.

Preheat the oven and bake from the bottom for 10 minutes.

For the syrup: Combine the sugar and water in a saucepan over medium heat and stir to dissolve.

When it comes to a boil, add the lemon juice and orange blossom water, and let it boil for 5 minutes.

(Prepare the syrup before making the kunafa and let it cool.)

Pour the cooled syrup over the hot kunafa.

Garnish with ground pistachios and enjoy.