Method

1. First, prepare the filling (cooked kishta), by mixing milk, flour, sugar. Stir well to combine then bring to boil over high heat, stirring continuously. Reduce heat and keep on stirring until mixture is very thick. Add mestika and orange blossom water. Pour in a plate and cover with plastic wrap directly on cream surface. Let cool then keep in fridge until cold. Take out, stir, and add thick cream and mix. The texture won’t be smooth, that’s how it should be, don’t worry.
2. Prepare sugar syrup by combing ingredients together. Bring to boil over high heat. Reduce heat and simmer for 12minutes. Let cool.
3. Divide Kunafa into two parts. Cover one half so it won’t get dry. Separate the threads of the other half of Kunafa dough, DO NOT cut. Arrange it a 9x3inch round deep baking tray.
4. Heat the oil till warm then pour over the Kunafa in the tray and deep fry over medium heat, rotating the tray carefully& pressing it with a ladle, untill it’ll start change in colour to golden. While frying make sure oil is covering the Kunafa so it’ll become golden on top as well. If it becomes golden on bottom and top still not, run it under broiler for few minutes.
5. Carefully, holding the Kunafa disc with large ladle, drain the oil. Take out the Kunafa by overturning it on a tray or large cutting board. Keep aside.
6. Wipe the tray with a tissue to remove all small Kunafa residues. Arrange the second half of Kunafa in the tray then pour the drained oil over it. (Add extra oil if it’s not fully covering the Kunafa in the tray). Deep fry the Kunafa in same manner as above. Drain and set aside.
7. To assemble: in serving round dish, place one Kunafa disc, spread cream filling (reserve some for top decoration). Place the other Kunafa disc, press lightly. Pour 3/4 the sugar syrup quantity over the Kunafa. Decorate with some filling. Sprinkle pistachio on top. Drizzle little more sugar syrup over toppings.
8. Serve with reserved sugar syrup if anyone likes to add more sweetness.