Place the milk, heavy cream, cornstarch and mastic in a saucepan over medium heat, whisking constantly to avoid scorching. Once the liquid comes to a boil, the mixture will begin to work its thickening magic. (It should totally thicken). Set aside, cover with a piece of parchment paper to prevent a skin from forming on top. Leave to cool down completely.

Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir the mixture with a wooden spoon to dissolve the sugar. Once it boils reduce heat to low and simmer for 7 minutes. Do not cover the saucepan. Add the orange blossom water and simmer for 1 more minute. Set aside to completely cool down.

Add 3/4 cup sugar, 1 cup of fine semolina/ farina, crushed mastic and 1 1/4 cups water to a medium sauce pan and whisk them together over medium-high heat, whisking constantly until the mixture totally thickens. Reduce heat to low, add the shredded mozzarella cheese stir vigorously with a wooden spoon or spatula until the cheese is incorporated (whisk constantly so you end up with a uniform dough), this happens so fast, Remove from heat and keep it aside just until the dough is cool enough to handle. Divide it to two equal balls.

Work with one of the halves! Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets. Roll the dough as evenly as you can to create a rectangle shape and about 1 1/4 cm/ 1/2 inch thick, avoid thinning it or the dough will poke. Remove the top piece of parchment (if you have not already done so).

Use a ruler for this step: Cut the dough to a uniform rectangle, the dough doesn’t have to be a truly perfect rectangle. Trim the excess dough and set aside. (It would be a crime to throw away those trimmed pieces, eat them later with some ashta and sugar syrup!)

Using a pastry bag with a large coupler, apply a firm pressure and pipe a line of the filling close to the edge of the dough lengthwise. Starting at the end closest to you, carefully lift up the edge of the parchment to bring the innermost edge of the semolina-cheese dough up over the filling, using the parchment to encourage the roll to take on a circular shape until the filling(ashta) is totally sealed and the seam sides down. Then delicately, with a pizza cutter or sharp knife slice off the log from the rest of the dough. Pipe the filling in the same manner with the remaining part of the semolina-cheese dough, repeat with the second dough. I ended up with 6 logs.

Using a sharp knife cut into equal mini morsels about 4-5 cm/1.5 inches long. Transfer to a pretty platter, garnish each morsel with crushed pistachios, and if you are lucky enough to have jam rose petals, add them for a more attracting garnish; unfortuantely, I couldn’t find them where I live, no worries if you can’t too, they are just to add color. Serve with sugar syrup on the side.