Step 1: Prepare the Sugar Syrup

1. Combine sugar, water, and lemon juice in a saucepan.
2. Bring to a boil, then simmer for 8–10 minutes until slightly thickened.
3. Stir in orange blossom water, if using.
4. Let cool completely.

Step 2: Make the Kunafa Crust

1. Preheat the oven to 350°F (175°C).
2. Toss the chopped kunafa pastry with melted butter and sugar until evenly coated.
3. Press two-thirds of the mixture firmly into the bottom and sides of a 9-inch tart pan.
4. Bake for 15–18 minutes until lightly golden.
5. Bake the remaining kunafa on a baking tray for 8–10 minutes to use as a crispy topping.
6. Allow everything to cool completely.

Step 3: Prepare the Cream Filling

1. In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and flour.
2. Cook over medium heat, stirring constantly until thick and smooth.
3. Remove from the heat and stir in vanilla extract, orange blossom water, and rose water.
4. Cover the surface with plastic wrap to prevent a skin from forming.
5. Cool until just warm.

Step 4: Assemble the Tart

1. Spoon the cream filling into the cooled kunafa crust.
2. Smooth the top with a spatula.
3. Sprinkle the reserved crispy baked kunafa over the cream.
4. Top generously with chopped pistachios and dried rose petals.

Step 5: Chill

• Refrigerate for at least 2 hours, or until the filling is fully set.

Step 6: Finish and Serve

1. Drizzle lightly with the cooled sugar syrup or honey just before serving.
2. Slice and enjoy the contrast of crisp pastry, creamy filling, and crunchy pistachios.