To a small pot over medium heat, add the heavy cream, milk, sugar, cornstarch, all purpose flour, and vanilla extract. Whisk continuously and bring to a boil. Once bubbling, reduce the heat and bring to a simmer and continuously whisk so it doesn't become clumpy until it thickens up. Once thick, transfer to a bowl and cover the top with Saran Wrap, making sure it's touching the cream. Transfer to the fridge to cool down.

While the ashta cools down, make the simple syrup. In a pot over medium heat add the water, sugar, and orange blossom water. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up a bit more.

Preheat oven to 350°F.

Take out phyllo sheets and cut the whole stack into the size of the pan. I used a 9x9 square pan so I cut the phyllo into a 9x9 square. Then cut that stack in half so that your pan will have two rows. Save the scraps to use later. Cover the phyllo with a damp clean towel to keep it from going dry.

Take one of the half sheets and lay it horizontally. Take a short piece of the scrap and lay it across vertically on one edge so it hangs on each side (see image above for example). Add about 2 tablespoons of ashta. You can pipe it or just use a spoon. Fold the hanging edges towards the center and then roll from one edge to the other tightly and place in the tray. Repeat until your tray is filled.

Once the tray is filled, pour butter over and brush so all the phyllo is coated evenly and generously. I used about 3/4 of the butter.

Bake for about 20 minutes or just until beautifully golden.

Right when it comes out of the oven while still hot, cover in syrup. Use as much or as little simple syrup as you'd like.

Allow it to cool and then enjoy! You can top it off with crushed pistachios and rose petals too.