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1
Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
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2
In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
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3
Add cream, mix well.
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4
Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
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5
In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
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6
Add melted butter over pastry mixing well with hands, until covered.
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7
In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
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8
Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
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9
Garnish with chopped pistachios.
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10
Enjoy after cooled to room temperature.
