Cooked Cream

• 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.

  Phyllo

• 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.