Sweet Cheese Rolls Stuffed with Cream

First, prepare the Ashta (cream filling): In a saucepan, whisk together milk, 1 tablespoon of sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in 1 teaspoon of rose water, cover with plastic wrap touching the surface, and chill completely in the refrigerator.

For the cheese dough, combine water and 99 grams of sugar in a large non-stick pot over medium heat. Bring to a boil, then slowly whisk in the fine semolina until it thickens.

Reduce heat to low, add the shredded mozzarella, and stir continuously with a wooden spoon or spatula. The cheese will melt and combine with the semolina, forming a stretchy, smooth dough. Continue stirring for about 5-7 minutes until the dough is cohesive and pulls away from the sides of the pot.

Remove from heat and quickly stir in the remaining rose water and orange blossom water. Transfer the warm dough to a lightly oiled work surface (or a surface lightly brushed with simple syrup).

Roll the warm dough into a thin rectangle, about 3 mm thick. Spread a line of the chilled Ashta cream along one long edge of the dough. Carefully roll the dough over the cream to form a log.

Using a sharp knife, cut the log into individual rolls, about 5-7 cm long. Arrange the rolls on a serving platter. Repeat with the remaining dough and cream.

Chill the sweet cheese rolls for at least 30 minutes before serving. Drizzle with simple syrup (Ater) to taste and garnish generously with ground pistachios.