-1 Cup Heavy Whipping Cream
-1 Cup Half and Half
-1/2 Cup Sugar
-2 Tsp Rose Water
-1-2 tbsp Corn Starch
-1 Cup Sugar
-2 Cups Water
-1lbs Fresh Mozzarella Cheese (Polly-O whole milk block)
-1 1/2 Cups Cream of Wheat
-1 Tsp Rose Water
On medium heat, stir heavy whipping cream, half & half, sugar, and cornstarch. Once it thickens, add 2 tsp of rose water. Remove from heat and set aside to cool.
In a new pot, add water and sugar. Bring to a boil. Add in the cheese in chunks. Stir until the cheese is melted.
Add cream of wheat in, 1/2 Cup at a time, until it thickens. You may need to add up to an additional 1/2 cup cream of wheat if it is not thick enough. Turn off heat, keep warm.
Roll 1/4 of the dough at a time (leave the rest in the pot to keep warm). Roll into a long strip (about 12-15 inches long and 3-4 inches wide, 1/4 inch thick). Use 1/4 of the filling and spread length-wise across the bottom third of the dough. Roll, length-wise. Cut roll diagonally into 8-10 pieces.
Repeat until all dough/filling is used. Top with crushed pistachios (optional).