Make the syrup by combining 1 cup sugar with 1/2 cup water in a small saucepan. Bring to a boil, reduce heat and simmer for 8 minutes until slightly thickened. Remove from heat, stir in 1 tablespoon rose water, and let cool completely.

For the ashta cream filling, heat 2 cups heavy cream with 2 tablespoons sugar in a saucepan over medium heat. In a small bowl, mix 3 tablespoons cornstarch with 1/4 cup milk until smooth. Once cream is hot, whisk in the cornstarch mixture. Cook, stirring constantly, until thickened to a pudding consistency, about 5 minutes. Remove from heat, stir in 1 teaspoon orange blossom water, and refrigerate until completely chilled.

For the cheese dough, bring 4 cups water to a boil in a large pot. Add 1 pound shredded mozzarella and stir until completely melted and smooth. Using a slotted spoon, transfer the melted cheese to a large bowl.

Immediately add 1 cup fine semolina flour and 2 tablespoons sugar to the hot cheese. Knead vigorously with your hands (it will be hot, use caution) until the semolina is fully incorporated and the dough is smooth and stretchy, about 3-4 minutes.

Place the dough on a clean surface lightly brushed with vegetable oil. Roll out into a large rectangle about 1/4 inch thick. Cut into 8 equal rectangles.

Spread 2-3 tablespoons of chilled ashta cream along one edge of each rectangle. Carefully roll up the dough around the cream to form a tight cylinder.

Place rolls seam-side down on a serving platter. Drizzle generously with the cooled rose syrup and sprinkle with crushed pistachios. Serve immediately or refrigerate until ready to serve.