Sweet cheese and semolina rolls with cream filling (Halawet el jibn)

1. For the syrup, bring the sugar and water to the boil, add the lemon juice and simmer for 8-10 minutes, then stir in the rose water and let cool.

2. For the cream, whisk the cream with the cornflour and 1 tbsp sugar until smooth, then cook over low heat, stirring constantly, until thick; stir in the rose water, cover with cling film and let cool.

3. Cut the akkawi cheese into small pieces and soak in cold water for 1-2 hours (changing the water several times) to remove the salt; drain.

4. In a non-stick pan, melt the cheese with the remaining sugar over low heat, stirring constantly, then gradually work in the semolina and keep stirring until you get a smooth, stretchy dough that comes away from the sides of the pan.

5. Roll the hot dough between two sheets of baking paper brushed with syrup to about 3 mm thick, cut into strips, pipe a line of cream onto each and roll up.

6. Arrange the rolls on a plate, drizzle with the syrup, sprinkle with chopped pistachios and serve cold.

Tip: Halawet el jibn is the famous dessert of Homs and Hama (Syria) and the star of Lebanese pastry shop windows. You need to work quickly, as the cheese dough hardens as it cools. If you can't find akkawi, it also works well, without soaking, with a 2:1 mix of fresh mozzarella and ricotta.