Greek Custard Pie

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.

In a mixing bowl, add the 4 eggs and 1/3 cup sugar. Beat together with a whisk until lighter in color. Set aside.
To a small pot over medium heat, add the heavy cream, milk, sugar, salt, cornstarch, semolina, and vanilla extract.
Whisk continuously and bring to a boil. Once bubbling, reduce the heat, bring it to a simmer, and continuously whisk so it doesn't become clumpy until it thickens up.
Once thick, take off the heat and add the butter. Mix to incorporate in.
Slowly add a bit of the custard into the egg mixture, mixing every time to temper the eggs. Then add all the hot custard in and mix until smooth and creamy.

Preheat oven to 350°F.
Take out phyllo sheets and cover them with a damp clean towel to keep them from drying out.
Brush the bottom of a 9x13 tray with the melted butter. Add a sheet of phyllo dough, letting the sides hang over on the edges of the pans.
Brush the phyllo sheet with butter and add another sheet on top. Repeat this step of phyllo and butter until you have 9 to 10 phyllo sheets stacked, or half the package.
Pour the custard on top of the phyllo sheet and now repeat the phyllo sheet and butter layers again until you have another 9 to 10 layers.
Cut with a sharp knife into 12 equal pieces.
Transfer to the oven and bake for 45 to 50 minutes until the top is golden and crispy.
Take out of the oven and immediately pour the simple syrup all across, adding as much or as little as you like.
Garnish with chopped pistachios and rose petals.
Allow the syrup to soak for at least an hour before enjoying!