To prepare the syrup, put the sugar and water in a saucepan over heat.

When the mixture starts boiling, add lemon juice and leave it over heat until it thickens. Then add orange blossom water and rose water. Remove syrup from heat and set aside to cool.

For the filling, first dissolve the cornstarch in 1/4 cup of milk.

Heat the rest of the milk with the sugar. Add the dissolved cornstarch and stir until the mixture thickens.

Add in the cream, semolina, rose water, blossom water and stir well for 2min. Remove the filling from heat and let it cool.

To prepare the chaaybiyet, dissolve the margarine and mix with oil then brush each phyllo sheet with the mixture.

Put each 10 sheets on top of each other and cut into squares of 12cm.

Put 1tbsp of the cream filling in the middle of each square and fold 2 opposite sides of the square over the filling to form a triangle.

Brush a baking pan with margarine and put the chaaybiyet triangles inside. Brush the top of chaaybiyet with butter or margarine and bake at 200⁰C for 10min until they turn golden.

Remove the pan from the oven and drain the excess fat, then add the cold sugar syrup over the chaaybiyet when hot and leave for 10min until the chaaybiyet absorb the sugar syrup.

Move the chaaybiyet to a serving plate and decorate with orange blossoms and ground pistachios. Serve hot or cold.