Finely chopped pistachios and rose petal jam, for garnish
In a small cup, mix cornstarch with 2 tablespoons 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 4 minutes, or until thickened.
Pour thickened cream into chilled bowl. Cover with plastic wrap, pressing plastic directly onto cream to prevent a skin from forming. Let cool, then refrigerate until needed.
Before using cream, whisk until smooth and lump-free.
Cut phyllo sheets into 15x25cm (6x10in) rectangular pieces. Layer 2 phyllo rectangles lengthwise on a work surface. Layer a third piece crosswise over bottom end of rectangle. Place 2 tablespoons cream on square intersection area. Fold in sides of third piece over cream. Beginning at bottom end, roll up into cylinder. Continue to fill and roll remaining phyllo pieces.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry cylinders for 4 minutes, or until golden. Drain on paper towels.
While still hot, dip cylinders into syrup, let excess drip off, then arrange on a serving plate. Garnish with pistachios and jam.
Homemade phyllo can be substituted with store-bought in most recipes. Since the purchased varieties are often thinner than homemade, use a few more sheets of the store-bought than you would for homemade.
With marked enthusiasm for his subject and expertise in the cooking field, Chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps. With an audience of over a millions viewers on several continents, it is no wonder that Chef Osama has learned to take complex cooking techniques and recipes then simplify them for basic home cooks. Chef Osama’s show "Ma Osama Atyab" - "It's More Delicious with Osama" airs live daily on Dubai TV.