Sugar syrup: Put the sugar and water in a saucepan and place over medium heat. Stir until the sugar dissolves. Add rose water. Remove from flame and let it cool when the syrup thickens – a golden brown color.

Cream: Pour the milk and whipping cream over them. Put the saucepan on medium heat and start stirring mixture. Once the milk starts heating, add the cornstarch. Continue stirring until it thickens. Once done, pour in a bowl and leave it to cool. Refrigerate it in order to thicken.

Cut your pastry sheets to rectangular strips and Place one strip over the other forming a cross.

Put 1 tablespoon of the cream in the middle of the upper strip, fold over the 2 sides and roll the lower strip over the folded one. Seal the edges with the flour paste.

Heat the oil and fry the rolls until golden brown. Remove excess oil.

Dip each roll in the sugar syrup and garnish with chopped pistachios.

TIP : Use wooden spoon to stir while making the cream.

TIP : You can use Milk Bread instead of pastry sheets for the shell.Simply cut out the edges and flatten the bread with a rolling pin. And then spread 1 spoon of the cream, roll and stick the edges with the flour paste and fry and garnish them as said above.