To prepare the syrup, combine the sugar and water in a pot and stir until it boils. Let it boil for 2 minutes, then add a squeeze of lemon or a pinch of citric acid and let it boil for another minute. Turn off the heat, add the orange blossom water, and set aside.

To prepare the semolina mixture, in a pot over medium heat, combine the milk, sugar, semolina, flour, cornstarch, and butter. Stir until the mixture thickens. Turn off the heat, add the orange blossom water and rose water, stir, and set aside.

In a bowl, break apart the kunafa noodles with your hands and pour the melted ghee over them. Rub the noodles to absorb the ghee.

Place half of the noodles in a medium or large non-stick baking pan and press them down firmly with your hands.

Pour the cream filling over the noodles and spread it evenly, then cover with the remaining noodles.

Place in a preheated oven at 350°F (180°C). When the edges turn golden, turn off the bottom heat and turn on the top heat to brown slightly.

Remove from the oven and invert onto a serving plate. Pour a little syrup over it to keep it crispy.

Cut and serve hot with extra syrup for those who prefer.