Stuffed pancakes (katayef with kashta cream)

Kashta cream

• 1000 g milk
• 150 g white bread crust removed, cut into pieces
• 100 g cornflour (starch)
• 1 tbsp blossom water
• 2 tbsp rose water

Pancakes

• 600 g water
• 15 g dried yeast
• 3 tsp sugar
• 330 g flour
• 1 tsp salt
• 3 tsp baking soda
• 3 tsp lemon juice, freshly squeezed
• 10 g sunflower oil

Syrup

• 300 g sugar
• 100 g water
• 1 tsp lemon juice, freshly squeezed
• 2 tsp orange blossom water

Assembly

• 110 g unsalted pistachio nuts chopped