Heat a small pot over medium-high heat and add the sugar, water, and orange blossom water. Bring to a boil and stir occasionally until all the sugar is dissolved. Drop the heat and allow to simmer for 10 more minutes. Take off the heat and set aside. While it cools, it will thicken even more.

Preheat oven to 350°F.

In a food processor, pulse phyllo dough until shredded into short pieces. Do not over-pulse. Transfer to a large bowl.

Melt the butter in a small bowl and add the kanafa dye. Whisk and pour on top of the shredded phyllo dough.Mix very well to make sure all the shredded phyllo is coated in the butter evenly.

In a mixer bowl, beat cream cheese, sugar, and eggs until completely smooth.

Then add the ashta, mozzarella, and vanilla extract and mix again until fully incorporated.

Add cupcake liners to a cupcake tin. Then place about a tablespoon of the shredded phyllo dough at the bottom of each cupcake. Place about two heaped tablespoons of the cheesecake batter on top of the phyllo. Then sprinkle a little more shredded phyllo on top of the batter.

Pop into the oven and bake for 20 minutes.

Remove from the oven and immediately pour syrup over each cup. Depending on how sweet you like it, each one can get about 1 to 2 tablespoons of syrup. Top it off with pistachios and/or dried rose petals.

Allow to cool to room temperature. Then pop them in the fridge for 3 hours to set before enjoying.