Cooked Cream

• In a small cup, mix cornstarch with ½ cup of the milk.
• Pour remaining milk into small, heavy saucepan. Place over medium heat. Stir in rose water and cornstarch mixture. Cook, stirring constantly, for about 3 minutes, or until thickened.
• Pour thickened cream into rectangular 20x30cm (8x12in) cake pan. Cover with plastic wrap, pressing plastic directly onto cream to prevent a skin from forming. Let cool, then refrigerate for about 2 hours, or until firm.
• When cream is firm, cut into 5cm (2in) squares.

  Phyllo

• Pour milk into a shallow rectangular pan that is about the same size as the phyllo sheets.
• Working with one sheet at a time, immerse sheet in milk. Place a cream square in center of sheet, fold in sides, then top and bottom to enclose cream. Transfer square, folded-side down, to a tray and set aside. Continue to fill and fold remaining phyllo sheets. Let squares stand for about 2 minutes, or until all milk is absorbed.
• Heat oil to 160˚C (325˚F) in a deep fat fryer.
• Gently squeeze the phyllo squares between the palms of your hands to remove excess milk. Fry squares for 4 minutes, or until golden. Drain on paper towels.
• While still hot, dip squares in Sugar Syrup, let excess drip off, then arrange on a serving plate.
• Garnish with pistachios, coconut, and/or maraschino cherries.