Combine heavy cream, milk, sugar, cornstarch, flour, and vanilla extract in a small pot over medium heat. Stir continuously until it boils. Reduce heat, simmer, and keep stirring until thick. Transfer to a bowl, cover with plastic wrap touching the cream, and chill in the fridge.

In a pot, boil water, sugar, and orange blossom water. Simmer for 10 minutes. Let it cool to room temperature.

Preheat oven to 350°F.

Keep phyllo sheets stacked, covering with a damp towel. Take out 8 sheets, stack them, and cut into 2 to 2.5-inch wide strips. Fold each strip into triangles. Arrange on a baking tray.

Pour melted butter over the phyllo. Bake for 18-20 minutes until golden brown.

After baking, cover the pastries with syrup. Let them cool for 8-10 minutes, then fill with ashta using a spoon or piping bag. Top with pistachios and rose petals. Enjoy!