Add the heavy cream, milk, sugar, cornstarch, all-purpose flour, and vanilla extract to a small pot over medium heat. Whisk continuously and bring to a boil. Once bubbling, reduce the heat, 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, ensuring it touches 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 the sheets of phyllo and keep them stacked. Cover them with a damp paper towel so they do not dry out. Remove 8 sheets and keep them stacked. Cut the stack of 8 sheets into long strips about 2 to 2.5 inches wide. Fold over each strip to make a folded triangle shape and then cut. Repeat until each strip is cut into individual triangles folded over. A 13 x 18-inch tray will fit 24 pieces if you arrange them into four pieces in the shape of a square as pictured above.

Once all assembled on the tray, pour melted butter all over the top, making sure all the phyllo is coated in every corner.

Bake in the oven for about 18 to 20 minutes or until beautifully golden brown and crispy.

Immediately when the warbat comes out of the oven, cover them in syrup and it will sizzle and start to soak it up right away. Use as much or as little as you like depending on the sweetness level.

Allow them to cool for about 8 to 10 minutes and then gently open up each one and fill with ashta. You can use a spoon or piping bag.

Once all filled, sprinkle with pistachios and rose petals on top to enjoy!